Lemon meringue cupcakes

Lemon meringue cupcakes might be just the dessert you are searching for. For 31 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 12. One serving contains 187 calories, 2g of protein, and 8g of fat. 115 people were impressed by this recipe. It is brought to you by BBC Good Food. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes approximately 40 minutes. A mixture of butter, sugar, lemon curd, and a handful of other ingredients are all it takes to make this recipe so tasty. With a spoonacular score of 5%, this dish is improvable. Lemon Meringue Cupcakes, Lemon Meringue Cupcakes, and Lemon Meringue Cupcakes are very similar to this recipe.

Servings: 12

Preparation duration: 15 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat oven to 180C/160C fan/gas 4.Beat half the sugar and all the butter untilpale, then add whole eggs, one by one,beating in well each time. Stir in the zestand a squeeze of lemon juice, then fold inflour. Check the batter’s consistency; itshould softly drop off the end of a spoon.Add more lemon juice if it’s a bit stiff.Line a 12-hole bun tin with cake casesand put 1 large tbsp mix in each. Smooththen make a little dip in the centre. Spoon1 tsp lemon curd into each dip and coverwith 1 tbsp cake mix. Bake for 10 mins.Meanwhile, place the egg whites intoa clean bowl, whisk until stiff peaks form,then whisk in the rest of the sugar a tbspat a time. Keep whisking until the mixturelooks glossy and has thickened a little,like shaving foam. Spoon the mixture intoa freezer bag and snip off the end toleave a hole with a 1.5cm diameter.Take the cakes out of the oven – topsshould be very pale and just firm – thenpipe meringue all over the cakes. Returnto the oven for 10-15 mins until the cakesare cooked through and meringue lightlybrowned. Can be made 1 day ahead.

 

Step by step:

1. Heat oven to 180C/160C fan/gas 4.Beat half the sugar and all the butter untilpale, then add whole eggs, one by one,beating in well each time. Stir in the zestand a squeeze of lemon juice, then fold inflour. Check the batter’s consistency; itshould softly drop off the end of a spoon.

2. Add more lemon juice if it’s a bit stiff.Line a 12-hole bun tin with cake casesand put 1 large tbsp mix in each. Smooththen make a little dip in the centre. Spoon1 tsp lemon curd into each dip and coverwith 1 tbsp cake mix.

3. Bake for 10 mins.Meanwhile, place the egg whites intoa clean bowl, whisk until stiff peaks form,then whisk in the rest of the sugar a tbspat a time. Keep whisking until the mixturelooks glossy and has thickened a little,like shaving foam. Spoon the mixture intoa freezer bag and snip off the end toleave a hole with a 1.5cm diameter.Take the cakes out of the oven – topsshould be very pale and just firm – thenpipe meringue all over the cakes. Returnto the oven for 10-15 mins until the cakesare cooked through and meringue lightlybrowned. Can be made 1 day ahead.

Nutrition Information:

covered percent of daily need

 

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