Lemon Meringue Cupcakes

By -

Not my picture!!

This is from the book "Crazy Sweet Creations" by Ann Reardon (published 2021). I got this through my favourite website, CKBK. I may not have thickened the lemon curd enough - I didn't notice so much in the cupcakes, but I think next time I would use the lemon curd recipe from the lemon curd and angel food cake recipe I posted elsewhere on the blog.

Vanilla Cupcake

  • ⅔ cup (144 g / 5.1 oz) margarine
  • ¾ cup (160 g / 5.6 oz) sugar
  • 4 eggs (180 g / 6.3 oz), separated
  • 1 cup (160 g / 5.6 oz) plain or all-purpose flour, sifted
  • 2 teaspoons baking powder
  • ½ cup (110 mL / 3.7 fl oz) water
  • 2 teaspoons vanilla extract

Lemon Curd (Makes 1 cup of curd)

  • ⅔ cup (83 g / 2.9 oz) caster sugar or superfine sugar
  • 1 egg (45 g / 1.6 oz)
  • 1 egg yolk (15 g / 0.5 oz)
  • Zest of 1 lemon
  • ½ cup (125 mL / 4 fl oz) fresh lemon juice
  • ¼ cup (45 g / 1.6 oz) unsalted butter

Italian Meringue Recipe

  • 3 egg whites (90 g / 3.2 oz)
  • ¼ teaspoon cream of tartar
  • 1 cup (215 g / 7.6 oz) caster sugar or superfine sugar
  • ¼ cup (65 mL / 2.2 fl oz) water
  • Candy thermometer

Method

My Perfect Vanilla Cupcakes

Preheat the oven to 160°C (325°F).

Using electric beaters, cream the margarine and sugar together until light and fluffy. Add the egg yolks and whisk until combined. Add the flour, baking powder, water, and vanilla, and mix until just combined.

Whip the egg whites until they form soft peaks. Add a third of the egg whites into the cake batter and mix through. Then add the remaining egg whites and fold in using a spatula until you can no longer see any egg whites. Be careful to fold rather than mix or you’ll knock all the air out of the batter.

Distribute evenly between 12 cupcake cups in a muffin tin; bake for 15 minutes or until cupcakes are golden brown and spring back when lightly touched.

Lemon Curd

Whisk together the sugar, eggs, yolks, lemon zest, and lemon juice.

Microwave on high in one-minute intervals, whisking after each time, until it thickens.

Stir in the butter; once it is melted, strain lemon curd through a fine sieve. Pour into clean jars or drinking glasses, cover (with plastic wrap if using glasses), and store in the refrigerator.

Italian Meringue Frosting

Whisk the egg whites and cream of tartar until they form soft peaks.

Put the sugar and water in a saucepan and bring to a boil. Wash down the sides of the pan with a wet pastry brush, add a candy thermometer to the side of the pan, and leave unstirred until it reaches 114°C (238°F).

Immediately remove the sugar solution from the heat and, with the beaters running, pour in a thin stream into the egg whites. Continue to whisk on high speed until the outside of the bowl no longer feels hot. This usually takes about 5 minutes. You can speed up the cooling process by putting a bowl of iced water underneath the mixing bowl. It will be thick, smooth, and glossy when it is cool.

Assembly

Using a teaspoon, scoop a small hole in the center of each cupcake. Fill the hole with lemon curd. Pipe a generous swirl of Italian meringue on top of each one.

Comments

Post a Comment

Popular posts from this blog

Pizza Dough

By -
2 (1/4-ounce) packages active dry yeast 4 1/2 to 5 1/2 cups unbleached all-purpose flour, divided, plus additional for dusting 2 cups warm water (105–115°F), divided 2 teaspoons salt MAKE DOUGH: Whisk together yeast, 2 Tbsp flour, and 1/2 cup warm water in a measuring cup and let stand until mixture develops a creamy foam, about 10 minutes. (If mixture doesn’t foam, discard and start over with new yeast.) Stir together salt and 3 cups flour in a large bowl. Add yeast mixture and remaining 1 1/2 cups warm water and stir until smooth, then stir in 1 cup more flour. If dough sticks to your fingers, stir in just enough flour (up to 3/4 cup), a little at a time, to make dough just come away from side of bowl. (This dough may be wetter than other pizza doughs you have made.) Knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 10 minutes. Divide dough i...
Read more

"Light" Caesar Salad

By -
I'm not sure where the "light" comes from. But this was a really good classic Caesar dressing. We even had to resort to (haha) using powdered parmesan from the store and it was still classically good. 1/4   cup   (60 mL)  grated  Parmesan cheese 1/4   cup   (60 mL)  light mayonnaise 2   tbsp   (30 mL)  white wine vinegar 1   tbsp   (15 mL)  extra virgin olive oil 1   tbsp   (15 mL)  water 1   tbsp   (15 mL)  Dijon mustard 1   tsp   (5 mL)  Worcestershire sauce 1   clove garlic , minced 1   pinch   salt 1   pinch   pepper 8   cups   (2 L)  romaine lettuce , torn, 1 small head 1   cup   (250 mL)  prepared croutons 2   tbsp   (30 mL)  cooked  bacon , crumbled In jar, shake together Parmesan cheese, mayonnaise, vinegar, oil, water, mustard, Worcestershire sauce...
Read more