Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, lemon meringue cupcakes. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Prepare the lemon curd according to the recipe, and set it aside to cool and thicken as the cupcakes cool. Core each cooled cupcake with a cupcake corer (or an apple corer), leaving a small well in the center of the cake. Fill to the brim with cooled lemon filling.
Lemon Meringue Cupcakes is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Lemon Meringue Cupcakes is something that I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can cook lemon meringue cupcakes using 20 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Lemon Meringue Cupcakes:
- Get For the cake
- Take 175 g unsalted butter, softened
- Take 175 g self-raising flour
- Make ready 175 g caster sugar
- Make ready 3 large eggs
- Take 1/2 tsp baking powder
- Prepare 1 tbsp lemon juice
- Make ready 1 tbsp lemon zest
- Take 1-2 tbsp milk (if mixture is too stiff)
- Take For the lemon curd filling
- Make ready 115 g golden caster sugar
- Take 30 g cold unsalted butter, cut into pieces
- Make ready 2 large eggs, lightly beaten
- Get Juice of 1 lemon
- Prepare Freshly grated zest 1 lemon
- Prepare For the lemon meringue frosting
- Take 170 g caster sugar
- Take 3 large egg whites (112g roughly)
- Take 1 tbsp lemon juice
- Take 1/4 tsp cream of tartar
Using a piping tip or a knife, cut a hole into the top of the cupcakes and press down to make a well for the curd. Add lemon curd into the cupcakes and frost them with the meringue. Be sure that you use foil cupcake liners if broiling! Whisk the flour, baking powder, baking soda and salt in a bowl until combined.
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!
In medium bowl, mix flour, baking powder and salt; set aside. To make the meringue, whisk the egg whites in a large bowl with an electric hand whisk until stiff. Decorate the cupcakes by sprinkling with extra lemon zest over the meringue for a more punchy lemon flavour. The lemon curd can be made ahead and chilled in the fridge, ready for use. Smooth then make a little dip in the centre.
So that is going to wrap it up with this special food lemon meringue cupcakes recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
