LEMON MERINGUE CUPCAKES

LEMON MERINGUE CUPCAKES

These moist Lemon Meringue Cupcakes are made with a light lemon cake, lemon curd filling, and lightly toasted meringue frosting! It’s like Lemon Meringue Pie in cupcake form!



 PREPARATION TIME: 20 mins        COOKING TIME: 20 mins   SERVING: 12

INGREDIENTS

All-purpose flour 185 gm
Baking powder 1 & 1/2 tsp  
 Unsalted butter (room temperature) 125 gm 
Caster sugar 145 gm  
Eggs 2 
Milk 125 ml
Lemon extract 1/2 tsp
 Grated lemon zest 1 tbsp 
Lemon curd 1/4 cup 
MERINGUE: 
 Caster sugar 130 g
Egg white 95 gm
Salt 1/4 tsp

METHOD
  • Preheat the oven to 175°C (340°F/Gas 3–4). 
  • Line standard muffin tins with paper liners. 
  • 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 center comes out clean. 
  • Cool in the tin for 4–5 minutes, then turn out onto wire racks to cool completely.
  • With a sharp knife, remove the center of each cupcake (about 1? in diameter). 
  • Fill each center of the cupcakes with lemon curd.
  • 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. 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 torch.
  •  Refrigerate cupcakes until ready to serve.

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LEMON MERINGUE CUPCAKES LEMON MERINGUE CUPCAKES Reviewed by Cuisine Valley on October 22, 2019 Rating: 5

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