This is a fabulous lemon meringue cupcake recipe using Boutique Bakes’ lemon drizzle cake mix. A perfect recipe to treat your mum this Mother’s Day.


  • 1 boutique bake lemon drizzle cake mix
  • 150 g butter
  • 3 eggs
  • 1 lemon
  • a few spoonfuls of lemon curd for the cupcakes
  • for the meringue topping
  • 100 g caster sugar
  • 2 egg whites
  • star shaped nozzle (optional) to make a nice shape with the meringues (i use a 1m wilton tip or jem 1 d tip with an icing bag)!


  • Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cases. In a large mixing bowl, beat ‘The Zingy One’ with the butter and eggs. Divide the mixture between cases and bake for approx. 18 minutes until a skewer poked in the cupcakes comes out clean. When you remove them from the oven, combine the drizzle mix provided in our mix with the juice of one lemon. Prick your warm cupcakes all over and pour your drizzle over them. Allow them to cool before placing lemon curd on top.
  • Once cupcakes have cooled, spread about a dessert spoon of lemon curd on top of each cupcake.
  • Meanwhile, place the egg whites into a clean bowl, whisk until stiff peaks form, then whisk in your sugar, a tablespoon at a time. Keep whisking until the mixture looks glossy and has thickened a little, like shaving foam. Spoon the mixture into an icing bag with a star shaped nozzle if you have one or freezer bag and snip off the end to pipe.
  • Pipe meringue on top of each cupcake. Use a blow torch to lightly brown and toast the meringue or place under grill for a few minutes until lightly browned.


By Catherine Buggy and Suzanne Lynch – the Boutique Bake baking girls.