Lemon, Cardamom & Chilli Cupcakes

My philosopher friend and I had a discussion regarding what it is to be Human. To understand this, we need to understand this in an ecological context, life can be understood within life.

Everyone is unique, there is no right or wrong, only the boundaries that society place upon us. Be yourself and shine for the beautiful individual you are.



100g Unsalted Butter, room temperature

60g Golden Caster Sugar

2 Large Eggs, room temperature

1 lemon, Zest

1 tsp Lemon Oil

180g Plain Flour

1/8 tsp salt

1/8 tsp Ground Cardamom

1/8 tsp Chilli Powder

1 ½ tsp Baking Powder

120g Full Fat Yogurt

Swiss Meringue Topping:

4 Egg Whites

200g Caster Sugar

Pinch Salt

1 tsp Lemon Oil


1. Preheat oven 175C. Line a 12-hole cupcake pan with liners.

2. Cream the butter and sugar together, either using a hand whisk or a stand beater for 5 minutes, or until pale and fluffy.

3. Add the eggs, one at a time, beating well between each addition. Beat in the lemon zest.

4. Whisk the flour, baking powder, salt, and spices together in a bowl. In a separate bowl, mix the lemon oil into the yogurt.

5. Add ½ the yogurt mixture, followed by half the flour mixture and mix untl only just combined, do not overmix. Repeat with the remaining mixtures.

6. Divide between your liners and bake for 17-20 minutes or until springy to the touch. Allow to cool completely.

7. Meanwhile, make the topping. Add the egg whites and sugar to the base of a stand mixer along with the salt. Set over a pan of barely simmering water and whisk until the mixture reaches 80C (if you don’t have a thermometer, it will feel hot to the touch and the sugar will have dissolved).

8. Dry the base of the bowl and beat on just under high speed for 4-5 minutes, or untl you have a thick, glossy meringue. Gently mix through the lemon oil.

9. Or spoon onto your cupcakes and burnish with a chef’s blowtorch before serving.