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Lemon Meringue Cupcakes

Posted on: November 25, 2008

I am a hopeless piper. I’ve only done it a few times, but each time i stuff it up without fail and turn my pretty cupcakes into big gloopy blobs. So, aside from the wonky looking meringue, these cupcakes are devine. The cupcake itself is light and the dessicated coconut gives it a light crunchy texture.

The recipe says the lemon curd is best made the day before but i didn’t have time so i just made it an hour before and it turned out fine.

I’ve made meringue before but it never really turned out so i was a little nervous making it this time. After a little researching on the internet, i’ve discovered that whipping egg whites is best done at room temperature. So, that’s what i did and voila! It worked. It was so white and glossy it looked like a big puffy cloud.

Lemon Meringue Cupcakes

Lemon Meringue Cupcakes

Lemon Meringue Cupcakes

Makes 12

  • 125 grams butter (softened)
  • 2 teaspoons finely grated lemon rind
  • 2/3 cup caster sugar
  • 2 eggs
  • 3/4 cup dessicated coconut
  • 1 1/4 cups self-raising flour
  • 1/3 cup milk

Lemon Curd

  • 4 egg yolks
  • 1/3 cup caster sugar
  • 1 teaspoon finely grated lemon rind
  • 1/3 cup lemon juice
  • 40 grams butter

Meringue

  • 4 egg whites
  • 1 cup caster sugar

Method – Lemon Curd

  1. Combine ingredients in a small heatproof bowl over a pan of simmering water
  2. Stir constantly, until mixture thickens slightly
  3. Remove from heat and cover with plastic wrap
  4. Refridgerate until cold

Method – Cupcake

  1. Pre-heat oven to 180C (160C fan forced)
  2. Line 12 hole muffin pan with paper cases
  3. Beat butter, rind, sugar and eggs in a small bowl with an electric mixer until light and fluffy
  4. Stir in the coconut, then sifted flour and milk
  5. Divide mixture among cases and smooth surfaces
  6. Bake for about 20 minutes or until cooked
  7. Cool cupcakes on wire racks
  8. Increase oven to 220C (200C fan forced)
  9. When cupcakes have cooled, cut a 2cm deep hole in the centre of each cake and fill with lemon curd. Discard tops.

Method – Meringue

  1. Combine egg whites and sugar in a small bowl and beat with an electric mixer until thick and glossy
  2. Spoon meringue into a piping bag fitted with with a 1cm plain tube
  3. Pipe meringue on cakes and place on an oven tray
  4. Bake about 5 minutes or until browned lightly

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Recipe from the October 2008 issue of Womens Weekly

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3 Responses to "Lemon Meringue Cupcakes"

Drool!

[…] i plan to bake my heart out so it was only fair i got to have it now. I used it last night and made lemon meringue cupcakes and boy oh boy is it good. It whipped up my meringue in a matter of minutes and just made the whole […]

What an adorable cake! I’m so impressed.

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