Practical Way to Producing Tasty Lemon Meringue Cupcakes

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Lemon Meringue Cupcakes

We hope you got insight from reading it, now let's go back to lemon meringue cupcakes recipe. You can have lemon meringue cupcakes using 20 ingredients and 8 steps. Here is how you do that.

To cook an unforgettable Lemon Meringue Cupcakes, here are the ingridients required:

You need of For the cake.
Get 175 g of unsalted butter, softened.
You need 175 g of self-raising flour.
Provide 175 g of caster sugar.
Take 3 of large eggs.
You need 1/2 tsp of baking powder.
Prepare 1 tbsp of lemon juice.
Get 1 tbsp of lemon zest.
You need 1-2 tbsp of milk (if mixture is too stiff).
Prepare of For the lemon curd filling.
Get 115 g of golden caster sugar.
Provide 30 g of cold unsalted butter, cut into pieces.
Provide 2 of large eggs, lightly beaten.
Prepare of Juice of 1 lemon.
You need of Freshly grated zest 1 lemon.
Provide of For the lemon meringue frosting.
Get 170 g of caster sugar.
Use 3 of large egg whites (112g roughly).
Provide 1 tbsp of lemon juice.
Use 1/4 tsp of cream of tartar.

After preparing the materials, now you are good to make your appetizing Lemon Meringue Cupcakes by following the procedures on this section:

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!.

It's a whole other way to add more flavor and texture to make a cupcake that much more interesting. Tips for making lemon meringue cupcakes. Use large or regular cupcake tins — I used HUGE cupcake tins for these lemon meringue cupcakes, but if you only have regular cupcake tins that's okay! The lemon curd can be made ahead and chilled in the fridge, ready for use. This is a good, but fairly standard lemon meringue pie with a rich, tart filling, and fluffy meringue.

Recipe : Lemon Meringue Cupcakes

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Simple tips to make Lemon Meringue Cupcakes

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