Want something a bit fancy? Try these delicious Lemon Meringue Cupcakes. Just a little bit naughty!
Lemon Meringue Cupcakes
Light and zesty lemon cupcakes topped with fluffy meringue. Sweet, tangy, and perfect for a refreshing homemade treat or special occasion.
Course: BakingCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
25
minutesCooking time
20
minutesCalories
280
kcalTotal time
45
minutes
Cook Mode
Keep the screen of your device on
Ingredients
125 gram Butter
250 gram Self Raising Flour
2 number Egg
1 tsp Vanilla extract
185 gram Caster sugar
number Salt
5 tbsp Milk
Lemon Filling
1 number Egg
1 number Egg yolk
1 number Juice of Lemon
.50 cup Caster Sugar
.50 cup Butter
Meringue Topping
3 number Egg whites
.50 cup Caster Sugar
Directions
- First make the cupcakes:
- Cream butter and sugar.
- Add eggs one at a time and beat well.
- Then add sifted flour and salt, alternatively with the milk.
- Lastly add essence. Cook 10 – 12 minutes (pre-heat oven on 230 degrees) then reduce temp to 200 degrees for cooking time.Let the cupcakes cool on a rack.
- When cooled, use a teaspoon to scoop out a hole in the top of the cupcake.
- Fill to the top with the cooled lemon filling.
- Dollop the top of the cupcake with meringue and quickly grill or place in a hot oven for a few minutes for the meringue to set.
- Lemon filling:
- Beat the egg and egg yolk in a metal bowl set over simmering water.
- Beat in the lemon, butter and sugar and whisk until the mixture has thickened to ‘yogo’ consistency.
- Cool in the fridge.
- Meringue:
- Beat the egg whites and sugar in a bowl for 10 minutes or until the sugar has dissolved.Pip the mixture onto the top of the lemon meringue cupcake.
- Recipe Hints and Tips:
- Lemon Meringue Cupcakes are best eaten on the day it is made. Does not store well for long periods.
Responses to “Lemon Meringue Cupcakes”
mmm sounds delicious.
I made these tonight and they turned out beautiful! I only changed the cake batter because I didn’t have any vanilla extract soI
I added a teaspoon or less of maple ssyrup and a few table spoons of the lemon curd for a faint flavour of lemon through the cake. Was absolutely delicious!!! Thanks x