Easiest Way to Make ❣ Perfect Lemon Meringue Cupcakes Recipes ��️ by Marinka

How to Making Recipes Lemon Meringue Cupcakes using 20 ingredients and 8 steps

Lemon Meringue Cupcakes. - - If you are like numerous us, you know that try to be consuming healthier. Nevertheless, making a positive change in your consuming habits doesn't suggest that you would be able to't make your favourite recipes anymore. With the renewed curiosity in healthy cooking and eating, there are many new and attention-grabbing methods to adapt your time-tested recipes to make them better for you- and you are able to do it with out sacrificing a little bit of flavor. It would not matter why you might be altering your consuming habits- in your well being or your appearance- making changes does not imply giving up all your favourite foods.

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

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!.

Lemon Meringue Cupcakes -