Lemon Meringue Cupcakes
These Zesty Lemon Meringue Cupcakes are a refreshing sweet treat, perfect for any occasion!
Lemon Meringue Cupcakes
Rated 3.1 stars by 17 users
Servings
12
Prep Time
25 minutes
Cook Time
20 minutes
These zest Lemon Meringue Cupcakes are a refreshing treat, perfect for any occasion.
Author:onesixtydegrees
Ingredients
- 200g Whitworths Caster Sugar
- 170g Unsalted Butter, at room temperature
- 2 Tbsp Vegetable Oil
- Zest of 1 Unwaxed Lemon
- 2 Large Eggs, at room temperature
- 75ml Whole Milk
- 200g Self Raising Flour, sifted
- 120g Lemon Curd
- 200g Whitworths Caster Sugar
- 135g Pasteurised Egg Whites
- ½ Tsp Cream of Tartar
Cupcakes
Meringue
Directions
- Preheat the oven to 170°C/150°C fan and line a cupcake/muffin tray with 12 cases.
- Cream together the caster sugar and butter in a bowl until light and fluffy.
- Mix in the vegetable oil until smooth and then incorporate the lemon zest.
- Add the eggs with 1/3 of the flour and mix until combined.
Cupcakes
- Fold in the milk and remaining flour.
- Fill each case approximately 2/3 full and bake in the oven for 20-22 mins.
- Leave the cupcakes in the tray for 5 mins, then remove and cool on a wire rack.
- Once cool, core the middle of each and fill with the lemon curd.
Meringue
- With a handheld or stand mixer, whisk the egg whites with the cream of tartar until you get stiff peaks.
- While whisking, gradually add the sugar and whisk on high until stiff and glossy.
- Add the meringue to a piping bag and pipe a swirl on top of the cupcakes.
- Using a kitchen blowtorch, lightly toast the outside of the meringue.
- Store in the fridge until ready to serve.
Posted on January 02, 2024
OneSixtyDegrees
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