Lemon Meringue Cupcakes
These light and fluffy cakes filled with a zingy curd and topped with a marshmallowy cooked Italian Meringue. Just divine!
- Serves: 12 |
- Yields: 12 |
- Difficulty: a little effort
- Prep Time : 30 mins |
- Cook Time : 30 mins
100 g butter
150 g self-raising flour
zest of one lemon
3 Tbsp (45 ml) full cream milk
1 tsp (5 ml) lemon juice
2 Large Nulaid Free-range Eggs
¼ C (60 ml) lemon juice (about 1–2 lemons)
yolks of 3 Large Nulaid Free-range Eggs
4 Tbsp (60 g) butter, chilled
Italian Meringue Topping
whites of 3 Large Nulaid Free-range Eggs
¼ tsp (1,75 ml) salt
1 C (250 ml) granulated white sugar
¼ C (60 ml) water
Preheat the oven to 180 ºC. Line a 12-hole muffin tray with cupcake cases.
Put the butter and sugar into the bowl of a stand mixer and cream until light and fluffy (5 mins). Don’t skip on this step as light and fluffy creaming leads to light and fluffy cupcakes. Add the 2 eggs and lemon zest and mix again, scraping down the sides of the bowl. Add the flour and the milk and lemon juice alternating, until it is all incorporated. Don’t overbeat the mixture.
Divide evenly between the cupcake cases and then place into the preheated oven.
Bake for 15-18 minutes or until cooked through. Set aside to cool completely.
Whisk the sugar and egg yolks together thoroughly in a small bowl using a fork. Add this to a small saucepan and then add the lemon juice and whisk to combine.
Add in the butter one tablespoon at a time and cook over low heat; whisk continuously for about 8-10 minutes until the curd has thickened.
Transfer the lemon curd to a bowl or sterilised jar and allow to cool. Once cooled to room temperature, seal with a lid (or plastic wrap) and then refrigerate.
Italian Meringue Topping
Place the egg whites, cream of tartar and pinch of salt into a clean bowl of a stand mixer. Use the whisk attachment to beat until soft peaks form.
Add the sugar and water to a small saucepan, mix to combine and then bring to a boil. Continue to cook without stirring, until a thermometer registers 115 ºC (soft ball stage if you don’t have a thermometer). Check out our glossary of baking terms here.
Pour the hot sugar syrup in a very thin stream into egg whites, while the mixer is running at high speed, continue until all of it is incorporated and stiff peaks form.
Use a sharp-tipped knife to cut a hole in the centre of each cupcake (this will be filled with curd). Be careful not to cut down right to the bottom of the cake. Remove each centre piece of cake. Use a teaspoon, or a piping bag filled with curd, to fill each cupcake centre with as much curd as it can hold.
Fill a piping bag with Italian meringue mix (note: if you have a plain tipped nozzle you can use this, alternatively just snip the end of the bag off). Pipe each cupcake with a generous swirl of meringue. Use a kitchen blowtorch to lightly toast each cupcake’s meringue top.
Serve your Lemon Meringue Cupcakes with your favourite cup of tea and enjoy.