As you know, I am a keen cupcake baker, but sometimes I fancy a change. I recently purchased a lovely baking book by Peggy Porschen called Boutique Baking. She has recipes for the most beautiful bakes, including these deliciously delicate meringue kisses. The original recipe call for vanilla as a flavouring, but I changed it to lemon to make them a little more refreshing for the Summer.
My meringue kisses are by no means perfect in shape or size, but they taste so yummy and I’m sure I’ll be baking them again soon which gives me plenty of opportunity to perfect them.
Inspired by vintage sweets shops I popped these sweet treats into a glass sweet jar and think they look very cute!
Happy Easter! At the moment I have two separate blogs for my beauty/fashion posts and my home/baking posts. I read so many blog tips saying that you should make your blog very specific and not to mix too many ideas into one blog. The only issue I have is that by separating my blogs I can’t post on both of them as much as I would like. Today I really wanted to post my Easter Cupcakes on here. As a beauty blog reader I do actually enjoy bloggers that have a variety of content on, especially baked treats. so please do let me know your views on this.
1. Preheat oven to 180°C and fill a 12-cup muffin tray with paper cups.
2. Sift together flour, baking powder, soda and salt, set aside.
3. Cream softened butter and caster sugar until pale and fluffy. Beat in eggs, one at a time, until they are well combined. Beat in the lemon extract.
4. Fold in half the sifted flour mixture, then fold in the crème fraîche. When well combined, fold in the remaining flour mixture.
5. Split the mixture into 4 bowls and colour. Divide batter equally into the muffin cups, layering the colours.
6. Bake for about 25 minutes, or until cooked when checked with a skewer. Remove from oven and let cool.
7. Mix the icing ingredients together, pipe and decorate as you wish.
Ooo aren’t they so cute! And yummy too! I would say if I were to make them again I would increase the layering of the mixture to pretty up the inside of the cakes a bit more.