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Lemon Meringue Cupcakes
Lemon Meringue Cupcakes

Before you jump to Lemon Meringue Cupcakes recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Becoming A Healthy Eater

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We hope you got benefit from reading it, now let’s go back to lemon meringue cupcakes recipe. To cook lemon meringue cupcakes you need 20 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to make Lemon Meringue Cupcakes:
  1. Provide For the cake
  2. Use unsalted butter, softened
  3. Provide self-raising flour
  4. Get caster sugar
  5. Provide large eggs
  6. Use baking powder
  7. Provide lemon juice
  8. Provide lemon zest
  9. Take milk (if mixture is too stiff)
  10. Prepare For the lemon curd filling
  11. Prepare golden caster sugar
  12. Use cold unsalted butter, cut into pieces
  13. Prepare large eggs, lightly beaten
  14. Take Juice of 1 lemon
  15. Get Freshly grated zest 1 lemon
  16. Take For the lemon meringue frosting
  17. Take caster sugar
  18. Take large egg whites (112g roughly)
  19. Take lemon juice
  20. Provide cream of tartar
Instructions to make Lemon Meringue Cupcakes:
  1. 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.
  2. Preheat your oven to 180degrees fan and prepare a muffin tray with muffin cases.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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!

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