These tangy and sweet cupcakes are to die for.
Fluffy, vanilla cupcakes paired with lemon curd and italian meringue are a match-made in heaven.
The original recipe can be found here: http://www.rockpool.com/blog/2012/10/lemon-meringue-cupcakes-2/
But here is our adaptation.
For the Cupcakes:
155 unsalted butter, room temperature
155g self-raising flour
100g caster sugar
1 tsp vanilla extract
1. Preheat the oven to 175 Celsius and line a 12 hole muffin pan
2. Place the butter in a bowl and beat until light and fluffy.
3. Add the sugar and beat again until light and fluffy.
4. Add the eggs, one at a time, beating thoroughly until the batter looks smooth.
5. Add the vanilla extra and beat until combined
6. Beating on low speed, add the flour and milk alternatively in 3 batches and beat until just combined.
7. Divide the batter between the cases, making sure to smooth out the tops.
8. Bake for 15 – 20 minutes or until golden brown or when the cupcakes spring back when they are lightly touched.
9. Cool for 10 minutes, turning out onto a wire rack until cool.
For the lemon curd
100g unsalted butter, chopped
1 1/2 cups caster sugar
1 tbsp finely grated lemon rind
1/3 cup lemon juice
2 eggs lightly beaten
1. Place butter, sugar, lemon rind and lemon juice in a heatproof bowl. Place bowl over a saucepan of simmering water, making sure the bowl doesn’t touch the water. Cook, stirring constantly until sugar dissolves. Remove from heat. Whisk in eggs and return to heat.
2. Cook, stirring until mixture thickens and coats the back of the spoon. Remove from heat. Set aside for 5 minutes to cool.
3. In the middle of the cupcake cut a small section out and fill it with the lemon curd. Repeat with the rest of the cupcakes.
For the Italian Meringue
120 caster sugar
70g egg white
small pinch of cream of tartar
1. Combine the sugar and 40g of water in a small saucepan over medium heat. stirring until all the sugar has dissolved. Increase the heat to medium-high, making sure to brush down the sides with a pastry brush. Make sure the sugar reaches 121 Celsium on a candy thermometer.
2. Meanwhile, place the gg white and cream of tartar in a bowl forming until soft peaks form, and then slowly pour the hot sugar syrup down the side of the bowl into the egg white. Continue to whisk on medium speed until cooled and the meringue is thick and glossy. Place in a piping bag and pipe over curd filled cupcakes.
Optional: If you have a blowtorch, you can slightly torch the meringue until a golden brown.
3. Serve immediately.
Honestly, these cupcakes are one of the lightest and fluffiest cupcakes ever. They’re almost a one bowl wonder too!
Try them out and let me know how it goes.
There’s nothing more special than baking for ……well, anyone!
Til next time !