Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, lemon meringue cupcakes. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Light, moist lemon cupcakes filled with lemon curd and topped with toasted meringue frosting! Sweet and sunny, with all the things we love about lemon meringue pie — but in cupcake form. Lemon meringue pie is such a classic dessert and every classic dessert must be created into a cupcake version right? You get a soft cupcake base, a bright creamy lemon curd, and it's finish with.
Lemon Meringue Cupcakes is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Lemon Meringue Cupcakes is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can have lemon meringue cupcakes using 20 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Lemon Meringue Cupcakes:
- Make ready For the cake
- Prepare 175 g unsalted butter, softened
- Make ready 175 g self-raising flour
- Get 175 g caster sugar
- Get 3 large eggs
- Make ready 1/2 tsp baking powder
- Prepare 1 tbsp lemon juice
- Get 1 tbsp lemon zest
- Prepare 1-2 tbsp milk (if mixture is too stiff)
- Get For the lemon curd filling
- Prepare 115 g golden caster sugar
- Make ready 30 g cold unsalted butter, cut into pieces
- Take 2 large eggs, lightly beaten
- Make ready 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
- Get 1/4 tsp cream of tartar
These mini meringues will bring a touch of zing to your party, and can be made one day ahead for extra ease. lemon curd. These Lemon Meringue Cupcakes have a delicious lemon-scented cake filled with tart lemon curd and topped with a fluffy, airy toasted meringue frosting! These lemon meringue cupcakes are so lemony and fresh! Like the pie, the cupcakes are piled How to Make Lemon Meringue Cupcakes.
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!
These lemon meringue cupcakes are so lemony and fresh! Like the pie, the cupcakes are piled How to Make Lemon Meringue Cupcakes. If you are new to making cupcakes, read my post all. It is not that often that I find cupcake books here in copenhagen and especially not ones who have been translated into danish. So it was a surprise to.
So that’s going to wrap it up for this exceptional food lemon meringue cupcakes recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
