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Pavlova sponge cupcakes
( MAKES 7-8 large or 16 small )

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These tasty cupcakes are ideal to bake with the remaning yolks left over after making meringues or the classic Kiwi pavlova.

150 ml	Cream, whipped, if using to decorate cupcakes rather than icing them
1 packet	Jelly crystals, made into jelly
75 g	Butter
½ cup	Icing sugar, about 6 Tbsp
2 tsp	Lemon juice, plus extra finely grated zest to decorate

Preheat the oven to 170C. Beat the yolks and sugar until thick and light.
Sift the flour, baking powder and salt, then fold into the egg mixture with the vanilla.
Melt the butter, then fold through with the boiling water and lemon rind. Spoon the mixture into paper baking cups.
Bake for 15 minutes until risen and golden. Cool, then decorate with cream or icing.
Can also be made in a 20cm cake tin. Store for up to three days in an airtight tin. To make into butterfly cakes, cut a small circle about 3cm deep from the middle of each cake. Cut this little piece in half to form the “butterfly wings”. Whip the cream and spoon a little into the centre of each cake. Decorate with berries or cubes of jelly, then position the wings in the cream.
To make the icing, melt the butter, then beat in about 6 tablespoons of icing sugar and 2 teaspoons of lemon juice.
Continue beating until smooth. Ice the top of each cake or top with cream, then decorate with lemon zest or a cube of jelly.