Lemon Meringue Cupcakes


I came across this recipe in a kid’s cookbook -50 Recipes for Kids to Cook.  Thumbs up!

The cupcake bottom was particularly tasty and likely could be used for other recipes


  1. 1/2 cup of butter (soften on counter some before starting)
  2. 1 cup of sugar (the book says superfine but regular is fine) – Divided 1/2 Cup + 1/2 Cup
  3. 2 eggs
  4. 1 cup of self-raising flour *
  5. 1 tsp. baking powder (recipe calls for this even though it also calls for self raising flour)
  6. Grated rind of 2 lemons – Divided 1/2 + 1/2
  7. 2 tablespoons of lemon juice
  8. 2 eggs whites


  1. Pre-heat oven to 375
  2. Cream butter and sugar until soft.  I used an electric mixture through step 4 but book shows a young kid doing it by hand.
  3. Add 1/2 cup super and continue to beat until smooth and creamy
  4. Beat in the eggs, flour, baking powder, half the lemon rind and all the lemon juice
  5. Pour batter into lined cupcake tins (makes around 12 large or 18ish small)
  6. Clean mixing bowl if used in steps 2-4 above
  7. Whisk eggs in a clean bowl until soft peaks (when you lift out the whisk they should stand in peaks that just slightly flop over)
  8. Stir in remaining sugar and lemon rind
  9. Pour a spoonful of meringue mixture each cake
  10. Cook for 20-25 minutes until the meringue crisp and brown
  11. Serve cake hot or cold.    Storing overnight in sealed container worked for 2 days, not more.


* If you do not want to buy self-raising flour I did find some websites that offer ways to make it.


Add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt to one cup of all-purpose flour



Easy Tasty “Scratch” Chocolate Brownies


These brownies are terrific and super simple.  They can go into the oven in 15 minutes with little cleanup!


  • 1/3rd Cup of Butter of 2.5 ounces (cut into a few pieces)
  • 2 ounces semi-sweet chocolate chips
  • 1 cup of soft light brown sugar
  • 2 eggs, beaten
  • 1/2 cup flour
  • Pinch of salt
  • 1/2 cup chopped pecans or walnuts optional
  • 1 oz powder sugar optional (but makes the brownies even prettier and tasty)


  • 7X7 square pan preferred but ok in 8X8 but brownie will be much thinner
  • parchment liner piece of paper or grease bottom well


  • Preheat oven to 350
  • Melt the butter and chocolate in a heatproof bowl over almost boiling water (or use a double boiler pot if you have one).  Make sure the water does not touch the bowl.
    • Leave until melted on own, then stir together
    • Remove from heat
  • Stir sugar into the butter and leave for 5-10 minutes to cool
  • Beat eggs into bowl with butter and sugar
  • Add the flour and the pinch of salt. and stir being careful not to overmix
  • Add nuts and stir if desired.
  • Cut a piece of baking parchment paper or waxed paper for bottom.
    • If desired butter the bottom of the parchment
  • Pour mixture into the lined baking tin and level the top by tilting the pan or using a spoon
  • Cook 25-35 minutes until firm around the edges but still slightly soft in the middle
    • Do not overcook – 28-30 minutes for a 7X7 should be perfect, shorter if larger pan.
    • Test with toothpick
  • Sprinkle powder sugar over brownies
  • Cool on a cooling rack carefully lifting the paper and brownies onto the rack.
  • Cut into 9 – 12 squares
  • Enjoy