Beat half the sugar and all the butter until pale, then add whole eggs, one by one, beating in well each time.
Stir in the lemon zest and a squeeze of lemon juice, then fold in the flour.
Line a 12-hole cupcake tin with cupcake cases and put 1 large tablespoon of mix in each. Smooth then make a little dip in the centre.
Bake for 10 mins, then allow to cool.
To make the meringue, put the egg whites and vanilla extract into a clean bowl. Whisk until stiff peaks form, then whisk in the sugar one tablespoon at a time.
Keep whisking until the mixture looks glossy and has thickened a little.
Spoon the mixture into a piping bag and snip off the end to leave a hole with a 1.5cm diameter.
Pipe Cake Angels Zingy Lemon Frosting onto the top then add Carnival Sprinkles around the edge to decorate.
Pipe a swirl of meringue on top of the frosting.
Place under a hot grill for 30 seconds or until the meringue is lightly browned (or you could use a blow torch if you have one and can use it safely!)
Refrigerate the cupcakes until ready to serve.
Deliciously smooth lemon frosting made with real Sicilian lemons. Perfect for covering 10 heavenly cupcakes, our zingy frosting comes in an easy to use, ready to pipe pouch. It's as ready to go as you are! Pipe in a luxurious swirl onto your cupcakes or cakes!
Add a burst of colour to cakes, jazz up your biscuits or decorate your desserts with Cake Angels Carnival sprinkles. With raspberry and lemon pieces, rainbow confetti, milk choc jazzies, and multi-coloured stars, you can sprinkle a little magic on your creations. Dive in and get decorating!