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Lemon Meringue Cupcakes
SERVES: 12 PREP: 20min COOK: 40minPRINT CONVERSIONS
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Monday 15 August is Cupcake Day, a fantastic RSPCA fundraising initiative. If you haven’t heard about it, read here for more information. I thought I’d provide a little inspiration for those thinking of taking part.

These cupcakes are a variation on Martha Stewart’s recipe, and oozing with freshly made lemon curd, they taste just like lemon meringue pie.

 

 

You'll Need
  • 1.5 cups plain flour
  • 1/2 tbs baking powder
  • 1 small pinch salt
  • 115g softened unsalted butter
  • 1 cup caster sugar
  • 2 eggs
  • 2 lemons, finely zested
  • 1 tbs fresh lemon juice
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk
  • home made lemon curd (see my recipe listed separately)
Frosting
  • 450g white sugar
  • 6 egg whites
  • 1 tsp vanilla extract
Method

Follow the instructions for the lemon curd and make this first (it only takes 10 minutes).
Preheat your oven to 160C.
Line a standard 12 hole muffin tin with cupcake cases.
Measure out the flour, baking powder and salt in a bowl and mix well to combine.
Using a mixer, cream together the butter and the sugar for a few minutes and until they turn pale, light and fluffy.
Add the eggs, one at a time, mixing well in between.
Add the lemon zest and 1/2 of the flour mixture and beat gently add the lemon juice and the buttermilk and then the second half of the flour and beat until just combined.
Spoon the cupcake mixture evenly into the cupcake cases, until they are 3/4 full.
Bake in the pre-heated oven for 20-25 minutes. Test with a skewer (it should come out clean).
Allow the cupcakes to cool and scoop out a little piece of each cake with a small spoon.
Fill the little hole generously with lemon curd.

To make the frosting, fill a saucepan with 2 cups of water and bring to simmer. Clean and dry your mixer bowl and add the sugar and egg whites. Place the bowl over the saucepan and whisk the eggs and sugar until the mixture is no longer grainy and all the sugar is dissolved.

Remove the bowl from the saucepan to the mixer add the vanilla and beat the mixture until glossy and thick. Be patient this can take up to 15 minutes.

Fill a piping bag with the meringue and pipe a generous swirl over the top of the lemon curd. I blow torched them for a little something extra, but you don’t need to do this.

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