Ounces and Grams

Lemon Meringue Cupcakes

Honestly, these cupcakes were simply convenient to make with the ingredients we had on hand. We were working with only six eggs so we made 3/4 of the cupcake recipe, the meringue frosting and then an eggless lemon curd!

Lemon Meringue Cupcakes

For the *cupcakes:

  • 3 cups flour
  • 2 cups sugar
  • 1 tbsp baking powder
  • 3/4 tsp salt
  • 1 cup butter (room temperature)
  • 4 large eggs
  • 1 cup milk
  • 1 tsp vanilla extract

For the lemon pudding:

  • 1/4 cup cold water
  • 1/2 cup sugar
  • 3 tbsp cornflour
  • 1/4 cup fresh lemon juice
  • 2 tsp finely grated lemon zest
  • pinch of salt

Meringue Frosting:

  • 3/4 cup plus 2 tbsp sugar
  • 1 tbsp light glucose syrup
  • 2 tbsp water
  • 3 large egg whites (room temperature)

Heat the oven to 160c/325f degrees.

To make the cupcakes, combine the flour (preferably sifted), baking powder, salt and vanilla in a large bowl.

In the bowl of an electric mixer, cream the butter and sugar together and then add then eggs and milk. Slowly incorporate the dry ingredients until fully mixed.

Pour into lined cupcake trays and bake for 17-20 minutes and a toothpick tester comes out clean.

Recipe was found here.

For the lemon curd, whisk together water, sugar, cornflour and salt until the cornflour has dissolved. Add lemon juice and boil over medium heat, stirring constantly until the mixture thickens. Reduce heat and simmer for another minute

Pour into a non-metallic pour and stir in the lemon zest. Allow to cool and thicken at room temperature. Place plastic wrap directly onto the curd to avoid the “skin”.

Recipe was found here.

To make the meringue frosting, combine 3/4 cup sugar, corn syrup and water in a heavy saucepan. Heat until the sugar has dissolved, stirring occasionally. Raise the heat to bring to a boil, no longer stirring. Boil for approximately 5 minutes or until a candy thermometer registers 110c/230f degrees.

Meanwhile, in the bowl of an electric mixer, beat egg whites on medium speed until soft peaks form. Gradually add the 2 tbsp of sugar. Once the syrup has reached the desired temperature, remove from heat and slowly pour into the egg mixture in a steady stream and beat on low speed.

Beat frosting on medium speed until cool for about 5-10 minutes. The frosting should be thick and shiny. Use immediately.

Recipe was found here.

To assemble a cupcake, make a small hole halfway into the center of a cooled cupcake (I used an apple corer similar to this one). Fill the hole with lemon curd and top with a slather of frosting.

*We only made 3/4 of the recipe posted. The curd and frosting seemed to be just the right amount for the 24-25 cupcakes the made.

  1. ouncesandgrams posted this
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