Orange Meringue Cupcakes

Turn the oven to the fan-assisted heating setting.

Preheat the oven to 180°C.

Zest one orange.

Juice half an orange.

Put softened butter in a mixing bowl.

Add sugar and mix.

Add eggs and whisk until combined.

Add flour and mix.

Add baking powder and mix.

Add the orange zest and juice and mix.

Fill the cupcake mold with the batter.

Bake on two oven levels for 20 minutes.

Soak the gelatin sheet in cold water.

Zest and juice two oranges.

Whisk two eggs with 65g sugar until pale.

Heat the orange juice and zest with another 65g sugar in a pan until boiling.

Pour the boiling juice into the egg-sugar mixture.

Whisk over low heat for about 2 minutes until thickened.

Add the soaked gelatin and mix.

Let cool about 5 minutes, then add 90g butter and mix.

Pour the mixture into a dish, cover with plastic wrap, and refrigerate about 20 minutes.

Whisk egg whites with 3 tablespoons of sugar.

Add 4 more tablespoons of sugar and whisk to a stiff meringue.

Fill pastry bags with the orange cream and the meringue.

Hollow out the centers of the cooled cupcakes.

Fill the cupcakes with the orange cream.

Pipe meringue on top of the cupcakes.

Place the cupcakes in the oven on level 5.

Switch the oven to the grill function.

Set the timer for 1 minute and grill until the meringue is golden.