Lemon Meringue Cupcakes

Lemon meringue cupcakes will impress afterward their oozy curd centre and soft meringue topping.

The ingredient of Lemon Meringue Cupcakes

• 125g salted butter
• 155g 3 4 cup caster sugar
• 2 tsp lemon rind finely grated
• 2 eggs
• 150g 1 cup self raising flour
• 150g 1 cup plain flour
• 125ml 1 2 cup milk
• 1 egg lightly whisked
• 50g salted butter
• 2 tsp lemon rind finely grated
• 60ml 1 4 cup lemon juice
• 100g 1 2 cup caster sugar
• 4 egg whites
• 215g 1 cup caster sugar

The Instruction of lemon meringue cupcakes

• preheat oven to 180c 160c adherent forced then line twelve 125ml 1 2 cup muffn pans similar to paper cases
• use electric beaters to beat the butter sugar and lemon rind in a bowl until feeble and creamy build up eggs 1 at a time beating well after each addition grow the flours and milk in swap batches until just combined divide among prepared pans bake for 20 minutes or until a skewer inserted into the centre comes out clean
• meanwhile for the curd augment the egg butter rind juice and sugar in a saucepan beyond medium low heat cook stirring for 2 minutes or until butter melts addition heat to medium cook stirring constantly for 3 minutes or until union boils and thickens cut off surgically remove from heat transfer curd to a bowl cover in imitation of plastic wrap place in fridge for 1 1u20442 hours to chill
• use a small serrated knife to cut a 4cm wide 2 3cm deep cone from the centre of each cupcake spoon lemon curd into holes
• for the meringue protest the egg whites in a clean dry bowl until soft peaks form continue whisking gradually adding sugar 1 tbs at a time continue whisking until sugar dissolves
• use a piping bag when a 1 5cm plain nozzle to pipe meringue exceeding cupcakes use a cooku2019s blowtorch to lightly toast the meringue see notes

Nutritions of Lemon Meringue Cupcakes

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