Lemon meringue cupcakes

Lemon meringue cupcakes

From
Bitesize Sweet
Makes
12
Photographer
Marina Oliphant

Ingredients

Quantity Ingredient
185g plain flour
1 1/2 teaspoons baking powder
125g unsalted butter, at room temperature
145g caster sugar
2 eggs
125ml milk
1/2 teaspoon natural lemon, extract
1 tablespoon finely grated lemon zest
60g storebought lemon curd

Meringue

Quantity Ingredient
130g caster sugar
95g eggwhite
1/8 teaspoon salt

Method

  1. Preheat the oven to 175°C. Line 12 x 80 ml capacity muffin holes with paper cases. Sift the flour and baking powder together into a bowl. Place the butter and sugar in the bowl of an electric mixer and beat for 2–3 minutes or until light and creamy. Add the eggs, one at a time, beating well after each addition. Add the flour mixture, in 3 batches, alternating with the milk and beat until combined, scraping down the sides of the bowl as required. Add the lemon extract and zest and beat to combine. Divide between the cases and bake for 18–20 minutes or until lightly golden and when a skewer inserted into the centre comes out clean. Cool in the tin for 4–5 minutes, then turn out onto wire racks to cool completely.
  2. Using a melon baller, remove a scoop of cake from each cupcake. Fill each hole with 1–1½ tablespoons of lemon curd.
  3. To make the meringue, place all of the ingredients in the top of a double boiler over medium heat and whisk continuously for 3–4 minutes or until the mixture is hot to the touch and reaches 50°C on a candy thermometer. Remove the bowl and, using electric beaters, beat the mixture on high speed until glossy and stiff peaks form. Immediately cover each cupcake with meringue, using a spatula, then lightly toast with a kitchen blowtorch.
Tags:
sweet
snacks
bites
small
Bitesize Sweet
bitesize
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