Lemon Meringue Cupcakes
Votes: 1
Time: 2 hours.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Nutritional value per serving:
Calories 339, total fat 15 G., saturated fats 9 G., proteins 4 G., carbohydrates 48 G., fiber 1 G., cholesterol 74 mg, sodium 237 mg, sugar 34 G.
Calories 339, total fat 15 G., saturated fats 9 G., proteins 4 G., carbohydrates 48 G., fiber 1 G., cholesterol 74 mg, sodium 237 mg, sugar 34 G.
If you love classic lemon meringue pie, these cupcakes won't disappoint. Each vanilla lemon cupcake is filled with lemon curd (store-bought or your favorite recipe) and topped with a light, egg white frosting, which you can lightly toast if you have a torch. The finishing touch is a lemon jelly bean, which will give your guests a hint of what awaits them inside.
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.
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:
- 1 and 3/4 cups premium flour
- 1.5 tsp baking powder
- 3/4 tsp + 1 pinch of fine salt
- 170 g unsalted butter at room temperature
- 1.5 cups of sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon finely grated lemon zest
- 2.5 tsp vanilla extract
- 1 cup of milk
- 0.5 cup store-bought lemon curd
- Whites of 2 large eggs
- 1/4 cup light corn syrup
- Lemon jelly beans, for garnish (optional)
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Recipes with similar ingredients: premium flour, eggs, lemon zest, lemon cream, corn syrup
Cooking the dish according to the recipe:
- Preheat oven to 190°C. Line a 12-cup muffin pan with paper cups.
- Sift together the flour, baking powder, and 3/4 teaspoon of salt. Beat the butter with 1 cup of sugar with a mixer until pale and fluffy, about 5 minutes. Stir in the egg, yolk, zest, and 1.5 teaspoons of vanilla extract.
- Reduce mixer speed to low and add the flour mixture in three additions, alternating with the milk, beginning and ending with the flour mixture. Pour the batter into the cupcake liners and bake until a tester inserted into the center of the cupcake comes out clean, 20-25 minutes. Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack and let cool completely.
- Place the lemon curd in a pastry bag fitted with a 1/4-inch round tip. Insert the tip into the center of each cupcake and pipe lemon curd inside.
- Combine the egg whites, corn syrup, the remaining 1/2 cup sugar, the remaining 1 teaspoon vanilla extract, and the remaining pinch of salt in a metal bowl set over a saucepan of simmering water. Beat with an electric mixer until thick and fluffy, about 7 minutes. Remove from heat and beat until the glaze cools slightly, another 2 minutes.
- Pipe the icing onto the cupcakes. If desired, toast the icing with a blowtorch and garnish with lemon candy.
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