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Makes 15



For the yoghurt cupcakes: 

½ cup (100g) melted butter

1 cup sugar

1 cup NutriDay Double Cream Plain Yoghurt

2 eggs

1 tsp vanilla essence

1½ cups self-raising flour, sifted

¼ cup milk


For the microwave lemon curd:
1 cup sugar

3 eggs
1 cup lemon juice

Zest of 3 lemons, finely grated

½ cup (100g) melted butter

For the meringue:

40 white marshmallows 




For the cupcakes: 


  1. Preheat the oven to 175C and line a medium muffin tin with 12-15 cupcake liners. Set aside. 

  2. In a large mixing bowl, whisk together the melted butter and sugar. Beat in the NutriDay Double Cream Plain Yoghurt. Add the eggs one at a time, beating well after each addition. Stir in the vanilla essence. 

  3. Gradually add the flour to the yoghurt mixture, alternating with the milk. Mix until well blended without overmixing. *Chef’s Tip: Refrigerate the batter for 20 minutes before baking to ensure the cupcakes hold their shape after baking.

  4. Divide the batter between the cupcake liners, filling each cup two-thirds full. Bake for 20-25 minutes, or until a skewer inserted in the centre comes out clean. Allow to cool on a cooling rack. 


For the microwave lemon curd:


1. In a microwave-safe bowl, whisk the eggs, sugar, lemon juice and zest together. Slowly whisk in the melted butter. Microwave on high for 6-8 minutes, whisking well after each minute. The mixture should be thick and bubbling. Strain immediately and set aside to cool. *Chef’s Tip: Cover the curd with a layer of plastic wrap (the wrap needs to be touching the curd) to prevent a skin from forming.


For the meringue:


  1. In a microwave-safe bowl, melt the marshmallows until melted, about 30 seconds-1 minute. Whisk well until smooth. Immediately, spoon the melted marshmallows into a piping bag with a round nozzle. This can be done in 2 batches. 

  2. Preheat the grill setting of the oven. Using a teaspoon, hollow out the centre of each cupcake and place them on a baking tray. *Chef’s Tip: Freeze the hollowed-out pieces of the cupcake for cake pops!

  3. Spoon about 1 teaspoon lemon curd into each cupcake, filling it just to the top. Pipe a dome of melted marshmallow over the top. *Chef’s Tip: Store any remaining lemon curd in a jar in the fridge for up to a week.

  4. Place the cupcakes directly under the preheated grill for 1-2 minutes, or until golden brown, watching them closely to ensure they don’t burn. Serve the cupcakes with tea and ENJOY!

Lemon Meringue Cupcakes (hacked)

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