1 cup unsalted butter, softened
1 cup icing/confectioners sugar
2 cups self-rising flour
4 eggs
1 tsp. vanilla extract
1. Preheat the oven to 350F. Place all ingredients in a large bowl, and beat with an electric mixer for 2-3 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes (depending on your oven). Remove the cupcakes from the oven and cool for 30 minutes. *Do not turn off the oven, increase heat to 450F for step 3*
For the Filling:
1/3 cup lemon juice
14 oz. condensed milk in a can
2. Combine the lemon juice and condensed milk in a small bowl. Make a hole in the centre of each cupcake using an apple corer. Spoon the filling into each cupcake to fill the hole.
For the Meringue:
3 egg whites
1/4 tsp. cream of tartar
1/3 cup granulated sugar
3. Beat the eggs and cream of tartar until soft peaks form. Add 1/3 of the sugar and beat for 1 minute. Repeat this step until all the sugar has been added. Spoon or pipe the meringue on top of the cupcakes. Bake for 5 minutes or until the tops are lightly golden.
Makes approximately 18 cupcakes
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