Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, lemon meringue cupcakes. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Lemon Meringue Cupcakes is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Lemon Meringue Cupcakes is something which I have loved my entire life.
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.
To get started with this recipe, we have to prepare a few components. 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
- Take 175 g caster sugar
- Make ready 3 large eggs
- Prepare 1/2 tsp baking powder
- Take 1 tbsp lemon juice
- Make ready 1 tbsp lemon zest
- Make ready 1-2 tbsp milk (if mixture is too stiff)
- Prepare For the lemon curd filling
- Take 115 g golden caster sugar
- Prepare 30 g cold unsalted butter, cut into pieces
- Prepare 2 large eggs, lightly beaten
- Prepare Juice of 1 lemon
- Prepare Freshly grated zest 1 lemon
- Get For the lemon meringue frosting
- Make ready 170 g caster sugar
- Take 3 large egg whites (112g roughly)
- Take 1 tbsp lemon juice
- Take 1/4 tsp cream of tartar
Prepare the lemon curd by whisking the yolks and sugar in a heatproof bowl over a pot of simmering water. Whisk the flour, baking powder, baking soda and salt in a bowl until combined. 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.
Step by Step 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!
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. Add these fun and flavorful lemon meringue cupcakes to your Spring baking plans! Moist lemon cupcakes with sweet lemon curd filling and meringue frosting.
So that’s going to wrap this up for this special food lemon meringue cupcakes recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this webpage on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading, I hope this page becomes “the place to be” when it comes to lemon meringue cupcakes cooking. Go on get cooking!
