Mary Berry: Chef shares ‘easy’ recipe to make ‘perfect’ lemon cupcakes – expert tips

Mary Berry stars in trailer for Best Home Cook

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Mary Berry is a food author and former judge on The Great British Bake Off. She has shared a quick and simple way to make lemon and strawberry meringue cupcakes.



Two eggs

100g of baking spread or butter

150g caster sugar

150g self-raising flour

Three tablespoons of milk

Zest of unwaxed lemon

Freeze dried strawberry pieces


Two egg whites

100g caster sugar

Lemon curd

The popular chef shared the recipe on BBC’s Mary Berry Everyday, which aired in 2017.

She upgraded a classic sponge recipe with strawberry and lemon to make a show-stopping dessert.

Speaking in an unearthed clip from the cooking show, Mary said: “These are lemony cupcakes which I’ve added some freeze dried strawberries to.

“It’s all a bit of a surprise when you get inside. This is a nice, easy sponge.”


Mary added the eggs, baking spread, caster sugar and flour to a bowl before grating in the zest of the lemon.

To complete the sponge, the cook added three tablespoons of milk and some freeze dried strawberries.

Next, budding bakers should whisk the mixture together until it is pale and creamy before separating into 12 cupcake tins.

She continued: “I’ve got a couple of tricks to make the perfect cupcake.

“If you stand them in a muffin tin or bun tin, that means they’ll keep a perfect shape.

“And I use an ice cream scoop. It’s quite useful to do it this way when you’re making quite a lot, and you get them all even.”

Put the cupcakes in the oven at 160° Fan for 18 to 20 minutes.

While the cakes are baking, Mary made the meringue topping by whisking two egg whites in a bowl until they looked like clouds.

Bakers can then slowly add 100 grams of caster sugar while the whisk is still on full speed.

Mary stated: “Once the cupcakes are done, I need them completely cold before I get to the fun bit.

“I’m giving each cake a luscious lemon curd surprise.”

Mary cut a hole out at the top of the cupcakes before filling with lemon curd.

Once done, the chef spooned the meringue on top of the cupcakes and used a knife to spread to the edge and create a swirl towards the top.

To finish the cupcakes, Mary used a blowtorch on the meringue and sprinkled with more freeze dried strawberry pieces.

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