Lemon Meringue Pie Cupcakes

• 9/16 cup butter soft
• 1 1/4 cups brown sugar
• 1 3/8 cups flour
• 1 teaspoon baking powder
• 2 eggs
• 1/2 cup milk
• lemon curd if you do not find it in the fine foods section of your supermarket, make the cream for a lemon meringue pie and use the surplus as a spread
• 2 egg whites
• 7 15/16 tablespoons white sugar

1. Preheat oven to 400 degrees Fahrenheit.
2. Pour the flour, brown sugar, baking powder, milk, and eggs into a bowl and beat with an electric mixer for 2-3 minutes.
3. Pour the mixture into baking cups and bake for 15-20 minutes (depending on cup size), the blade of a knife should come out clean.
4. Once the cakes cool, carve them out with a small sharp knife.
5. Fill them with lemon curd using a teaspoon.
6. Beat the egg whites until stiff; when they have almost peaked, add sugar gradually.
7. Put this meringue into a pastry bag and squeeze out pretty rosettes on top of each cupcake.
8. Brown the cupcakes in the broiler for a few seconds.

butter, brown sugar, flour, baking powder, eggs, milk, lemon curd, egg whites, white sugar

Taken from www.yummly.com/recipe/Lemon-Meringue-Pie-Cupcakes-898532 (may not work)