Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, lemon meringue cupcakes. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Remove them from the oven, and immediately transfer them from the pan to a rack. Fill paper-lined muffin cups two-thirds full. These Lemon Meringue Cupcakes are made with a light lemon cake, lemon curd filling and lightly toasted meringue frosting! It's like Lemon Meringue Pie in cupcake form!
Lemon Meringue Cupcakes is one of the most popular of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Lemon Meringue Cupcakes is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can cook lemon meringue cupcakes using 20 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Lemon Meringue Cupcakes:
- Prepare For the cake
- Make ready 175 g unsalted butter, softened
- Get 175 g self-raising flour
- Get 175 g caster sugar
- Take 3 large eggs
- Make ready 1/2 tsp baking powder
- Take 1 tbsp lemon juice
- Prepare 1 tbsp lemon zest
- Prepare 1-2 tbsp milk (if mixture is too stiff)
- Prepare For the lemon curd filling
- Make ready 115 g golden caster sugar
- Get 30 g cold unsalted butter, cut into pieces
- Prepare 2 large eggs, lightly beaten
- Make ready Juice of 1 lemon
- Prepare Freshly grated zest 1 lemon
- Take For the lemon meringue frosting
- Get 170 g caster sugar
- Get 3 large egg whites (112g roughly)
- Take 1 tbsp lemon juice
- Make ready 1/4 tsp cream of tartar
In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until soft peaks form. Pour hot sugar syrup in thin stream over egg whites, beating until stiff peaks form. With a soft cupcake base, sweet-tangy lemon filling and fluffy meringue, these lemon curd cupcakes are everything you love about lemon meringue pie, in cake form! These pretty cupcakes are so easy to make and perfect for entertaining, parties, or the perfect afternoon tea.
Instructions to make Lemon Meringue Cupcakes:
- First, make the lemon curd. In a heavy saucepan, heat the sugar, butter, eggs and lemon juice over a fairly low heat, whisking all the time, until the mixture is thick enough to hold marks of the whisk. This will take around 12-15 minutes. Once thickened, immediately pour the curd through a sieve into a bowl. Stir in the zest and set aside to cool.
- Preheat your oven to 180degrees fan and prepare a muffin tray with muffin cases.
- Make the cakes: using a beater in an electric mixer, cream together the butter and sugar for 4-5 minutes until pale and fluffy. Beat in one egg at a time, for about 2 minutes per egg. Add the lemon juice and zest before finally adding the flour and baking powder and fold in gently until fully incorporated. Add some milk if the mixture seems a little stiff.
- Divide this mixture evenly between the cake cases and bake in the oven for around 15 - 18 minutes, or until lightly golden and a skewer comes out clean when put into the cakes. Set aside to cool completely.
- While your cakes are cooling, get started on your meringue frosting. Heat all the frosting ingredients in a metal mixing bowl (ideally one that attaches to your free-standing electric mixer) over a Bain marie. Whisk continuously until the sugar is dissolved and the mixture has reached a temperature of around 70-75 degrees C.
- Remove from the heat, put back to your free standing mixture and whisk on high for roughly 8-10 minutes until your meringue has doubled, even tripled in size, is glossy and stiff.
- When the cupcakes are cooled, core out the middle of each cupcake. You can do this using an Apple corer or a large piping nozzle. Place a dollop of lemon curd into the centre of each cupcake to the top.
- Pipe your meringue frosting onto each cupcake and blast the tops with a chefs blow torch, or place under a grill on a high setting to toast the meringue. Keep an eye on them! They will colour very quickly. Enjoy!
With a soft cupcake base, sweet-tangy lemon filling and fluffy meringue, these lemon curd cupcakes are everything you love about lemon meringue pie, in cake form! These pretty cupcakes are so easy to make and perfect for entertaining, parties, or the perfect afternoon tea. I love experimenting with different cupcake combinations. For the Lemon Curd: Whisk sugar, eggs, egg yolks, and salt together in a medium heavy-bottomed saucepan. These Lemon Meringue Cupcakes are made with a lightly lemon flavored cupcake, lemon curd filling and lightly toasted meringue frosting!
So that’s going to wrap this up for this exceptional food lemon meringue cupcakes recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
