It should be no secret by now that I love lemon meringue. I already have recipes on the blog for a traditional lemon meringue pie and for mini lemon meringue pies, but until now I haven’t had lemon meringue cupcakes.
Luckily, today is the day I rectify that sad scenario. This recipe is a combination of my butterfly cake recipe with my lemon curd and a lightly toasted meringue topping and the result is delicious!
Ingredients (makes 12)
1 cup (125g) self-raising flour
⅔ cup (125g) caster sugar
125g butter, softened
1 teaspoon vanilla extract
2 tablespoons milk
½ cup white sugar
1 egg + 1 egg yolk
½ cup fresh lemon juice (approx. 2-3 lemons)
Zest of 1 lemon
55g butter, melted
3/4 cup caster sugar
3 egg whites
Preheat oven to 200ºC and line a 12-hole muffin tin with yellow patty pans.
Put all of the ingredients except for the milk into a food processor and blitz until smooth. Pulse while adding the milk until just combined.
Divide batter evenly among the patty pans (I know it doesn’t look like much batter, but they will rise a lot).
Bake for 15-20 minutes or until a skewer inserted comes out clean. Transfer immediately onto a wire rack to cool completely.
While the cakes are baking, start making the lemon curd. Whisk together the sugar, egg and yolk in a large microwave safe bowl until thoroughly combined. Whisk in lemon juice, zest and melted butter.
Cook the curd in the microwave on full power for 50 second intervals, whisking after each interval. You will know your lemon curd is ready when it coats the back of a metal spoon (approximately three 50 second intervals). Allow to cool completely.
Once the cakes and curd are completely cool, use a teaspoon to dig a hole in the centre of each cupcake. Fill the holes with the lemon curd and set aside.
To make the meringue, whisk the egg whites in a clean, dry bowl until soft peaks form. Continue whisking, gradually adding the sugar, 1 tablespoon at a time. Continue whisking until sugar dissolves.
Use a piping bag with a star or plain nozzle to pipe meringue over cupcakes. Use a cook’s blowtorch to lightly toast the meringue. Enjoy!
– If you don’t have a blowtorch, simply bake the frosted cakes on an oven tray at 220ºC for 3-5 minutes or until the meringue is toasted.
– Any extra lemon curd can be stored in a sterilised container in the fridge for up to 2 weeks.
Cupcake recipe from Nigella Lawson’s How to be a Domestic Goddess
Lemon curd recipe from My Baking Addiction
Meringue recipe from Taste.com.au