If I were to call these heavenly, I'd be right! It's the first time I've tried making a chiffon cake as a base instead of spongecake (which tends to become quite dense in texture compared to this). It seems I've made the right choice and I don't believe I'll ever go back to ordinary sponge for cupcakes (well, maybe except for chocolate).
The only real fear I had with this was that the cake wouldn't hold when applying the lemon custard and meringue, a concern that really wasn't called for. It all held up beautifully, even when I put them in the oven to make the meringue-tips darken (my blowtorch ran out of gas -.-).
The result was amazing and everyone who tried them loved them, so give it a go. I used some recipies from Woodland bakery as inspiration, and I strongly recommend them!
