Lemon Meringue Cupcakes

Votes: 1

Time: 1 hour 30 min.
Complexity: easily
Quantity: 12 cupcakes

Nutritional value per serving:

Calories 511, total fat 16 G., saturated fats 2 G., proteins 4 G., carbohydrates 91 G., fiber 1 G., cholesterol 33 mg, sodium 178 mg, sugar 75 G.

Celebrate the arrival of spring with these refreshing lemon meringue cupcakes. They're easy to make, quick to assemble, and absolutely charming. A soft, moist cake with a subtle lemon aroma is topped with a mound of fluffy meringue, which is then topped with a sunny yellow lemon glaze. If desired, add a splash of limoncello liqueur to the glaze for a slightly brighter flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cupcakes

1 and 3/4 cups premium flour
0.5 tsp baking powder
1/4 teaspoon of baking soda
1/4 teaspoon salt
2 large eggs
1 and 3/4 cups granulated sugar
1 cup whole milk
3/4 cup vegetable oil
Finely grated zest of 2 lemons
2 tablespoons freshly squeezed lemon juice
1 tsp vanilla extract

Meringue

Protein of 2 large eggs
1/4 teaspoon salt
0.5 cup granulated sugar
0.5 cup light corn syrup
1/4 tsp vanilla extract

Glaze

2.5 cups powdered sugar
1/4 cup freshly squeezed lemon juice (from about 2 lemons)
1 tbsp limoncello or other lemon liqueur (optional)
6-7 drops of yellow food coloring (optional)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, milk, meringue, lemon liqueur, corn syrup, lemon zest

Cooking the dish according to the recipe:

Preheat oven to 175°C and line a 12-cup metal muffin tin with paper liners.
Bake cupcakes:

In a bowl, whisk together the flour, baking powder, baking soda, and salt until evenly distributed. In a large bowl, whisk together the eggs, sugar, milk, vegetable oil, lemon zest, lemon juice, and vanilla extract until smooth. Fold in the flour mixture.

Divide the batter evenly among the prepared muffin cups, filling just to the top. Bake until a toothpick inserted into the center of a muffin comes out clean, 25-30 minutes. Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Meringue:

In a large bowl, beat the egg whites and salt with a mixer on medium speed until foamy, about 1 minute. Increase the mixer speed to high and gradually beat in 2 tablespoons of sugar; beat until stiff, glossy peaks form, about 3 minutes.
Combine the remaining 6 tablespoons sugar, corn syrup, and 1/4 cup water in a saucepan over medium-high heat. Cook until the syrup reaches 250°F (118°C) on a candy thermometer; remove from heat. With an electric mixer on medium speed, slowly pour the hot sugar syrup into the egg whites; increase the speed to high and beat until the meringue is fluffy and cool, about 6 minutes. Stir in the vanilla extract.
Transfer the meringue to a piping bag fitted with a large round tip and pipe onto the cupcakes; let set at room temperature for about 15 minutes.
Meanwhile, prepare the glaze.:

In a microwave-safe bowl, combine the sugar, lemon juice, limoncello, and food coloring until smooth. Microwave for 1 minute, then stir again until the sugar dissolves. Let cool for about 5 minutes, stirring occasionally.
Dip the meringue-covered cupcake tops into the icing, letting any excess drip back. If the icing becomes too thick, microwave it for 20 seconds.