Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, lemon meringue cupcakes. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Light, moist lemon cupcakes filled with lemon curd and topped with toasted meringue frosting! Lemon Meringue Cupcakes. this link is to an external site that may or may not meet accessibility guidelines. Lemon meringue pie is such a classic dessert and every classic dessert must be created into a cupcake version right?
Lemon Meringue Cupcakes is one of the most well liked of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Lemon Meringue Cupcakes is something which I have loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can have lemon meringue cupcakes using 20 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Lemon Meringue Cupcakes:
- Make ready For the cake
- Take 175 g unsalted butter, softened
- Prepare 175 g self-raising flour
- Make ready 175 g caster sugar
- Get 3 large eggs
- Get 1/2 tsp baking powder
- Prepare 1 tbsp lemon juice
- Take 1 tbsp lemon zest
- Make ready 1-2 tbsp milk (if mixture is too stiff)
- Get For the lemon curd filling
- Make ready 115 g golden caster sugar
- Prepare 30 g cold unsalted butter, cut into pieces
- Get 2 large eggs, lightly beaten
- Make ready Juice of 1 lemon
- Take Freshly grated zest 1 lemon
- Take For the lemon meringue frosting
- Get 170 g caster sugar
- Prepare 3 large egg whites (112g roughly)
- Get 1 tbsp lemon juice
- Get 1/4 tsp cream of tartar
Light as a feather lemon meringue cupcakes are filled with lemon curd and topped with a gorgeous yellow striped meringue topping for a decadent treat that is hard to beat! lemon curd. These mini meringues will bring a touch of zing to your party, and can be made one day ahead for extra ease. These Lemon Meringue Cupcakes have a delicious lemon-scented cake filled with tart lemon curd and topped with a fluffy, airy toasted meringue frosting! Surprise your guests with these wonderful lemon meringue cupcakes that are made using Betty Crocker™ Super Moist™ cake mix - a delicious dessert.
Steps 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!
MORE+ LESS 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. Perfectly fluffy lemon cupcakes, filled with a smooth and zesty lemon curd and topped with a toasted meringue frosting you would never guess didn't contain eggs. These will not fail to impress!
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