Alzheimer’s Society | www.alzheimers.org.uk/cupcake-day
Bake cupcakes in June to raise cash for the Alzheimer’s Society.
Cupcakes are a big hit with most of us and a fundraising baking day is now planned for June 17 to help a leading national charity raise both awareness and much needed cash.
The Alzheimer’s Society wants us all to get baking and has several great ideas on how to have fun and raise money to help the 850,000 people currently living with dementia in Britain: organise a delivery drop off to neighbours, host a driveway bake sale or have a virtual bake off with friends or colleagues,
Dementia is set to be the 21st century’s biggest killer and to affect one million by 2025. Each cupcake sold this Cupcake Day will help the Society reach more people through their vital support services, like the Dementia Connect support line. People affected by dementia have been left severely impacted by coronavirus and never needed help more.
Visit the society’s website to sign up and receive a free fundraising kit to help you get started.
LEMON MERINGUE CUPCAKES
250g of caster sugar
Grated zest of 1 lemon
2 eggs, beaten
2tbsp of milk
3-4tbsp of lemon curd
2 egg whites
Preheat the oven to 180°C, 160°C fan, Gas mark 4. Line a 12-hole muffin tin with paper cases.
Place the butter, 150g of the sugar and lemon zest in a bowl and cream together until light and fluffy.
Add the eggs, flour and milk and mix to a smooth batter.
Spoon the batter into the paper cases and bake for 20-22 minutes, until springy to the touch. Leave to cool on a cooling rack.
Using a teaspoon, spoon out a hole about 1 cm deep in the middle of each cupcake. Spoon 1 tsp of the lemon curd into each hole.
Whisk the egg whites until stiff then gradually whisk in the remaining sugar, a little at a time, until you have thick glossy meringue.
Spoon the meringue onto the top of each cake, adding spikes with a fork or the back of the spoon.
Cook the meringue either with a chef’s blowtorch, or under a hot grill – keep an eye as they can burn very quickly!
- Credit – Recipe and photo by Joy Skipper