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Ingredients

Melted butter, to grease
65g butter, at room temperature
115g (3/4 cup) self-raising flour
70g (1/3 cup) caster sugar
60ml (1/4 cup) milk
2 teaspoons finely grated orange rind
1 egg
1 egg white
55g (1/4 cup) caster sugar, extra
2 tablespoons lemon butter

Method

Step 1 Preheat oven to 180°C. Brush four 185ml (3/4 -cup) capacity Texas muffin pans with melted butter to lightly grease.
Step 2 Use an electric beater to beat the butter, flour, sugar, milk, orange rind and egg in a bowl until smooth and combined. Spoon mixture among pans. Bake in oven for 20 minutes or until a skewer inserted into the centres comes out clean.
Step 3 Meanwhile, use a clean electric beater to whisk the egg white in a clean, dry bowl until soft peaks form. Gradually add the extra sugar and beat until dissolved.
Step 4 Spread the cakes with lemon butter. Top with a spoonful of meringue. Bake in oven for 5 minutes or until light brown.

Mini citrus meringue cakes

How to make Mini citrus meringue cakes

Ingredients

Method