Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, lemon meringue cupcakes. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Lemon Meringue Cupcakes is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Lemon Meringue Cupcakes is something which I have loved my entire life.
To begin with this recipe, we must prepare a few components. You can cook lemon meringue cupcakes using 20 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Lemon Meringue Cupcakes:
- Take For the cake
- Take 175 g unsalted butter, softened
- Make ready 175 g self-raising flour
- Take 175 g caster sugar
- Make ready 3 large eggs
- Get 1/2 tsp baking powder
- Prepare 1 tbsp lemon juice
- Get 1 tbsp lemon zest
- Take 1-2 tbsp milk (if mixture is too stiff)
- Take For the lemon curd filling
- Prepare 115 g golden caster sugar
- Get 30 g cold unsalted butter, cut into pieces
- Prepare 2 large eggs, lightly beaten
- Take Juice of 1 lemon
- Take Freshly grated zest 1 lemon
- Take For the lemon meringue frosting
- Make ready 170 g caster sugar
- Get 3 large egg whites (112g roughly)
- Take 1 tbsp lemon juice
- Get 1/4 tsp cream of tartar
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!
So that is going to wrap this up with this exceptional food lemon meringue cupcakes recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
