These Lemon Meringue Cupcakes are made amongst a lightly lemon flavored cupcake, lemon curd filling too lightly toasted meringue frosting! It’s similar Lemon Meringue Pie inward cupcake cast – thence fun!
I’ve been loving turning fun pie flavors into cupcakes! Between the Banana Cream Pie Cupcakes, Boston Cream Pie Cupcakes too forthwith these Lemon Meringue Cupcakes, these are roughly super fun cupcakes! I ever dear the surprise filling too. It’s a whole other agency to add together to a greater extent than season too texture to brand a cupcake that much to a greater extent than interesting.
For these cupcakes, the base of operations starts amongst my novel Moist Vanilla Cupcake. You guys convey been loving those cupcakes too I dear how moist too slowly they are to seat together. For this version of them I added roughly lemon zest. It adds a calorie-free lemon season to the cupcakes, but it isn’t overwhelming.
The volume of the lemon season inward these comes from the lemon curd. If you’d never made lemon curd before, you lot convey to essay it. Homemade lemon curd actually is thence much amend than the store-bought versions. Influenza A virus subtype H5N1 stronger, to a greater extent than tart flavor. Love it!
It’s also non difficult to make. Just combine everything inward a double boiler (or mixer bowl laid over a pot of simmering water, every bit I use) too ready until it reaches 160 degrees. I usage an instant read thermometer to banking concern stand upwards for the temperature, but you lot could also merely usage a spoon. Run it through the curd too encounter if it leaves a cinema on the dorsum of the spoon. If it does, it should hold out good.
The curd volition thicken upwards inward the refrigerator too thence hold out ready to add together to the cupcakes. I similar to press roughly clear wind onto the run yesteryear of the curd to run on it from developing a cinema on run yesteryear every bit it cools.
Making the meringue is somewhat similar to the curd inward that you lot also usage a double boiler (or the same mixer bowl/pot laid up). Once the egg whites accomplish the correct temperature, it’s whipped on high speed until a fluffy meringue forms. If it seems intimidating, merely intend of it similar whipped cream. 🙂 Aside from heating the egg whites, the whipping of them is merely similar whipped cream. Easy, peasy!
Putting everything together is to a greater extent than ofttimes than non a breeze too. Cut the middle out of the cupcake, fill upwards it amongst lemon curd too thence add together the meringue frosting. Finishing them off is where it tin can larn a niggling tricky. If you lot desire to add together the lemon slices, I advise adding them first, thence toasting the meringue. The slices are tough to larn into the frosting later it’s been toasted.
To toast them, I used a kitchen torch. It’s slowly to use, but you lot convey to hold out careful amongst it. It tin can easily calorie-free the cupcake liners on fire. Several of mine did. They blow correct out easily, but merely run on your fingers safely out of the way.
These cupcakes were a hit! Light, super moist, too total of the best parts of lemon meringue pie – the lemon filling too the toasted meringue! They brand a super cute presentation too are something a niggling fun too dissimilar to enjoy. I promise you lot bask them every bit much every bit nosotros did!
LEMON MERINGUE CUPCAKES
i 1/4 cups (163g) all role flour
i loving cup (207g) sugar
i 1/2 tsp baking powder
1/2 tsp salt
1/2 loving cup (120ml) milk
1/4 loving cup (60ml) vegetable oil
i tsp vanilla extract
two tsp lemon zest
i large egg
1/2 loving cup (120ml) water
half dozen tbsp (90ml) fresh lemon juice
i tbsp finely grated lemon zest
½ loving cup (104g) sugar
half dozen large egg yolks
four tbsp (56g) unsalted butter
i loving cup (207g) sugar
1/2 tsp cream of tarter
i tsp vanilla extract
four large egg whites
1. Preheat the oven to 350°F (176°C) too gear upwards a cupcake pan amongst liners.
2. Add the flour, sugar, baking pulverization too tabular array salt to a large mixer bowl too combine. Set aside.
3. Add the milk, vegetable oil, vanilla extract, lemon zest too egg to a medium sized bowl too combine.
4. Add the moisture ingredients to the dry out ingredients too trounce until good combined.
5. Slowly add together the H2O to the batter too mix on depression speed until good combined. Scrape downwards the sides of the bowl every bit needed to brand certain everything is good combined.
6. Fill the cupcake liners most one-half agency too bake for 15-17 minutes, or until a toothpick comes out amongst a few moist crumbs.
7. Remove the cupcakes from the oven too allow to cool for two minutes, thence take to a cooling rack to goal cooling.
8. To brand the lemon curd, combine all the ingredients inward a double boiler (or inward a metallic bowl over a pot of simmering water). Heat spell whisking constantly until mixture thickens too reaches 160 degrees, or coats the dorsum of a spoon.
9. Pour the lemon curd into a small-scale bowl too embrace amongst clear wind pressed against the run yesteryear of the curd to preclude a cinema from forming. Refrigerate until completely cool too firm, 3-4 hours.
10. When you lot are ready to create the cupcakes, brand the meringue frosting. To brand the meringue, combine the sugar, cream of tartar, vanilla extract too egg whites inward a large mixer bowl. Place the bowl over a saucepan or pot of simmering water. You tin can also usage a double boiler.
11. Whisk constantly until carbohydrate is dissolved too egg whites are warm, to betwixt 120 too 140 degrees on a thermometer, most 4-6 minutes. Remove from heat.
12. Using the whisk attachment, trounce the egg white mixture on depression speed, gradually increasing to high, until stiff, glossy peaks form, five to seven minutes.
13. To seat the cupcakes together, usage a cupcake corer (or a knife) to cutting a hole inward the middle of the cupcakes.
14. Fill the middle of the cupcake amongst lemon curd.
15. Frost the cupcakes amongst the meringue frosting. I usage Ateco tip 808.
16. Finish off the cupcakes amongst a piece of lemon, if you lot like, thence toast lightly amongst a kitchen torch.
17. Refrigerate cupcakes until ready to serve.
source : https://www.lifeloveandsugar.com/2017/03/29/lemon-meringue-cupcakes/