Lemon Meringue Cupcakes…

It was recently my mother-in-laws birthday so one of the usual gifts we give, is a cake / dessert of some kind (my husband is one of 5 boys so lets face it, she’s not going to get a birthday cake unless she makes it herself). 
His side of the family can be a little fussy with their eating and desserts and aren’t too bothered about chocolate cakes or cheesecake (?!?) I made a vanilla and white chocolate cake last year so I was browsing Pinterest for some inspiration. I saw a recipe idea for Lemon Meringue cake that I adapted to cupcakes. I saw Phil Vickery make his version of Lemon Meringue cupcakes on ‘This Morning’ only a few days after so they must be the thing at the moment. (Everyone probably wanting to will on Spring)!
Here is the recipe so you can give them ago – they went down really well!
What you will need to make 12-16 cupcakes:
– 80g unsalted butter, softened
– 280g caster sugar
– 240g plain flour
– 1 tbsp baking powder
– 1/4 tsb salt
– 1 tsp lemon zest
– 2 eggs
– 240ml milk (either whole or semi-skimmed)
For the Frosting: (You could use this meringue frosting recipe or just use egg white and sugar for a regular meringue recipe)
– 200g caster sugar
– 4 egg whites
– Lemon Curd
What to do:
1. Heat the oven to 190 degrees C (375F, Gas mark 5). Get you muffin tins out and line with muffin cases.
2. Beat together the butter, sugar, flour, baking powder, salt and lemon zest until it resembles fine breadcrumbs.
3. In a separate bowl, whisk the eggs and milk together. Pour this onto the dry ingredients, a little bit at a time. Mix together until the batter is smooth.
4. Spoon batter into the muffin cases so each one is about two thirds full. Bake in the oven for 18-20 minutes, until they are risen and springy to the touch. Cook on a wire rack.
5. Make the frosting by putting the sugar into a saucepan and cover with water (about 150ml) and bring to the boil. While that is coming tot he boil, whisk the egg whites until foamy.
6. Let the sugar water mixture to boil for 5-10 minutes. Increase the mixer speed to medium and pour the sugar on to the egg whites 0 be very careful, the sugar will be really, really hot.
7. Keep whisking until the bowl feels lukewarm and the meringue should have quadrupled in size and be very white, smooth and shiny.
8. When the cupcakes are completely cool, hollow out a hole in the cupcakes, with a sharp knife, and spoon in some lemon curd in each. 
9. Top the cupcakes with the meringue and use a pallet knife or teaspoon to swirl the frosting to resemble the top of a lemon meringue pie.
10. If you have a cooks blowtorch , blast each cupcake for a few seconds. If not, pop them under the grill for a little bit until they are browned slightly. Watch them all the time – this can happen very quick and you don’t want them to burn.

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