METHOD

1. Preheat oven to 160°C (325°F). Line 12 x ½-cup-capacity (125ml) muffin tins with paper cases.
2. Place the butter into the bowl of an electric mixer and beat on low for 1 minute or until smooth. Add the cupcake mix, milk and egg and beat for 1 minute or until just combined. 
3. Spoon the cupcake mixture into the prepared tins and bake for 18–20 minutes or until cooked when tested with a skewer. Cool in the tin for 5 minutes then cool on wire rack.
4. To make the marshmallow frosting, place the boiling water in a large heatproof bowl. Sprinkle the marshmallow frosting mix on top.
5. Place the bowl over a saucepan of simmering water (the bowl shouldn’t touch the water) and stir for 4 minutes or until mixture has dissolved.
6. Whisk the hot meringue mixture with an electric mixer on high speed for 10 minutes or until light, fluffy and cooled.
7. Before the marshmallow sets, use a small teaspoon and make a little hole in the top of each cupcake. Set aside. Spoon the lemon curd into each hole and top with the reserved cake. ­
8. Spoon the marshmallow frosting onto cooled cupcakes and serve. Makes 12

TIP
Store cupcakaes in an airtight container in the refrigerator for up to 5 days. Remove from Fridge 10 mintues before serving.

Photography: Con Poulos