These are the perfect cupcakes to go with afternoon tea and they are so refreshing as well

The recipe is as follows:
100g unsalted butter
100g unrefined golden caster sugar
1tsp vanilla extract
2 eggs
100g self – raising flour
1 unwaxed lemon zest
50g lemon curd

For the meringue:
2 egg whites
100g unrefined golden caster sugar

Preheat the oven to 180°C/gas 4 and put 12 cupcake cases into a muffin tin
Cream the butter, sugar and vanilla extract in a boel until pale and fluffy
Add the eggs one at a time until fully incorporated if the mixture starts to curdle add a little flour
Fold in the flour and lemon zest then spoon half of the mixture into each case
Add a teaspoon of lemon curd into each cupcake then top the cases with the rest of the mixture.
Bake for the 15-20 mins until springy and…