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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