My First Post -Lemon Meringue Cupcakes

So here’s the gist of it. I currently have either too much free time, or none and should be studying!! So instead I am posting the latest cooking endeavours that I’ve undertaken ……..they possibly may have been successful, or complete failures! So here’s my first recipe it’s Lemon Meringue Cupcakes. Hope you enjoy 🙂

Lemon Meringue Cupcakes!!!


For the lemon curd
1/3 cup fresh lemon juice
3 large eggs
1 large egg yolk
1/2 cup granulated sugar (but really white sugar will do!)
8 tablespoons unsalted butter, cut into cubes
1 teaspoon fresh grated lemon zest

For the cupcake batter:
2 cup plain flour
2 1/2 teaspoons baking powder
3/4 tsp salt
1 tablespoon fresh grated lemon zest
1 cup granulated sugar (again white sugar is fine as well)
6 tablespoons butter, softened
1 large egg
1 teaspoon vanilla
1 cup milk

For the meringue:
3 large egg whites
1/2 teaspoon cream of tartar
1/2 cup caster sugar

To make the lemon curd:
1. Whisk lemon juice, eggs, egg yolk and sugar together until smooth.
2. Add butter and place bowl over a pot of simmering water. Whisking gently, cook mixture until it thickens and leaves a ribbon when whisk is lifted; this can take anywhere from 8 to 20 minutes depending on how high the heat is set and how cold the ingredients were.- (mine took around 17 minutes!)
3. Remove from heat and push through a fine mesh strainer. Fold in lemon zest, cover with plastic wrap and thoroughly chill before using.

To make the cupcakes:
1. Preheat oven to 190 degrees celsius
2. In a medium bowl, whisk together flours, baking powder and salt.
3. In a large bowl, rub together the lemon zest and sugar with your fingers until the zest is evenly distributed and the sugar takes on a light yellow hue.
4. Add the butter and using electric beaters, beat together until light and fluffy. Beat in the egg and vanilla until combined. Add dry ingredients to butter mixture alternately with the milk; beginning and ending with the dry ingredients.
5. Evenly divide batter between 12-14 paper-lined muffin cups; they should be about 2/3 full. (-seriously don’t overfill otherwise the meringue won’t stay in place)
6. Bake for 15 – 20 minutes, or until a tester comes out clean, and remove cupcakes from tray and place on drying rack -(if you don’t the butter will seep through, making the paper cups very oily)

To make the meringue:
1. In a large mixing bowl (which must be fastidiously clean otherwise the meringue really won’t form), whip egg whites and cream of tartar until foamy.
2. Slowly add sugar, a tablespoon at a time, and continue whipping until egg whites hold stiff peaks when beaters are lifted.

To assemble the cupcakes:
1. Preheat oven to 200 degrees Celsius.
2. Place cupcakes on a large baking sheet. Use a knife to cut out a small cone out of the center of each cupcake.
3. Fill a piping bag (or a ziplock bag if you don’t have one and just cut off the top). Pipe about 1 to 2 tablespoons of the lemon curd into each cupcake then using the back of a spoon very lightly cover the top of the cupcake with lemon curd as well.
4. Using another piping bag, fill with the meringue mixture- using whichever tip you prefer. (-I used a star tip ) And cover the top of the cupcake using a concentric circle pattern, from outside in.
4. Bake at 200 degrees Celsius until the tops of the meringues brown- about 4 to 6 minutes. (But make sure you stay and watch as the change from white to burnt is freakishly fast!)

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