Lemon Meringue Cupcakes

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31 likes 15 klips

Delicious and dreamy Easter treat that turn ordinary cupcakes into an elegant dessert! Don't be overwhelmed by the steps...easier than they look!

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Prep Time

30 min

PT30M
Cook Time

30 min

PT30M
Wait Time

--

PT0S PT1H
Lemon Meringue Cupcakes

Ingredients

Serves 12
12 servings Serves

Instructions

Step 1

For lemon curd filling(can be made up to 1 week ahead) In saucepan, combine sugar, cornstarch and salt

For lemon curd filling(can be made up to 1 week ahead) In saucepan, combine sugar, cornstarch and salt

Step 2

Gradually stir in water. Bring to boil over med-high, stirring constantly. Reduce heat to med-low and continue stirring until thickened, about 3-5 min

Gradually stir in water. Bring to boil over med-high, stirring constantly. Reduce heat to med-low and continue stirring until thickened, about 3-5 min

Step 3

Remove from heat, whisk a small amount into egg yolk to temper eggs

Remove from heat, whisk a small amount into egg yolk to temper eggs

Step 4

Whisk tempered egg mixture back into saucepan and cook over medium for 2-3 minutes, stirring constantly

Whisk tempered egg mixture back into saucepan and cook over medium for 2-3 minutes, stirring constantly

Step 5

Remove pan from heat and stir in butter, lemon zest and lemon juice until incorporated. Cool completely. **This can be made up to a week ahead**

Remove pan from heat and stir in butter, lemon zest and lemon juice until incorporated. Cool completely. **This can be made up to a week ahead**

Step 6

Meanwhile start on cupcakes: place butter in mixer fit with paddle. Beat 2 mins on med. Add sugar, beat 8-10 mins on med-high till light & fluffy

Meanwhile start on cupcakes: place butter in mixer fit with paddle. Beat 2 mins on med. Add sugar, beat 8-10 mins on med-high till light & fluffy

Step 7

Add eggs and beat till combined, about 2-3 minutes

Add eggs and beat till combined, about 2-3 minutes

Step 8

Add lemon zest

Add lemon zest

Step 9

While beating on low speed, add flour and milk alternating between the two, in 3 batches each. Beat until just combined

While beating on low speed, add flour and milk alternating between the two, in 3 batches each. Beat until just combined

Step 10

Divide batter evenly into 12 lined muffin tins. Place in oven preheated to 350 degrees, for 15-20 minutes until dark golden brown.

Divide batter evenly into 12 lined muffin tins. Place in oven preheated to 350 degrees, for 15-20 minutes until dark golden brown.

Step 11

Cool on rack for about 10 minutes, then remove from pan and cool completely.

Cool on rack for about 10 minutes, then remove from pan and cool completely.

Step 12

Once cupcakes are cooled, cut a hole in their centre and fill with lemon curd

Once cupcakes are cooled, cut a hole in their centre and fill with lemon curd

Step 13

Meanwhile, start on meringue: combine sugar and water in saucepan over medium heat, stirring until sugar is dissolved

Meanwhile, start on meringue: combine sugar and water in saucepan over medium heat, stirring until sugar is dissolved

Step 14

Turn heat to med-high and continue cooking until candy thermometer reads 250 degrees. DO NOT STIR.

Turn heat to med-high and continue cooking until candy thermometer reads 250 degrees. DO NOT STIR.

Step 15

While sugar mixture is cooking, mix together egg whites and cream of tartar with whisk attachment

While sugar mixture is cooking, mix together egg whites and cream of tartar with whisk attachment

Step 16

Whisk until soft peaks form

Whisk until soft peaks form

Step 17

While whisking on med speed, steadily pour hot sugar mix down side of bowl. Whisk 10-15mins until mixture is thick, glossy and cooled. Use immediately

While whisking on med speed, steadily pour hot sugar mix down side of bowl. Whisk 10-15mins until mixture is thick, glossy and cooled. Use immediately

Step 18

Using a piping bag, top each cupcake with meringue in any pattern you wish

Using a piping bag, top each cupcake with meringue in any pattern you wish

Step 19

Using a kitchen torch, gently brown meringues. Dig in and enjoy!!! Keep for 1 day after made..not that there will be any leftovers:)

Using a kitchen torch, gently brown meringues. Dig in and enjoy!!! Keep for 1 day after made..not that there will be any leftovers:)

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About the Creator

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heartsinfood

Lover, eater and maker of #homespungrub. Food is my passion instagram.com/redrainqueen heartsinfood.wordpress.com twitter.com/heartsinfood

Lemon Meringue Cupcakes

Lemon Meringue Cupcakes

By heartsinfood

Delicious and dreamy Easter treat that turn ordinary cupcakes into an elegant dessert! Don't be overwhelmed by the steps...easier than they look!

Prep Time

30 min

Cook Time

30 min

Wait Time

--

Ingredients

Serves 12

Instructions

For lemon curd filling(can be made up to 1 week ahead) In saucepan, combine sugar, cornstarch and salt

Step 1

For lemon curd filling(can be made up to 1 week ahead) In saucepan, combine sugar, cornstarch and salt

Gradually stir in water. Bring to boil over med-high, stirring constantly. Reduce heat to med-low and continue stirring until thickened, about 3-5 min

Step 2

Gradually stir in water. Bring to boil over med-high, stirring constantly. Reduce heat to med-low and continue stirring until thickened, about 3-5 min

Remove from heat, whisk a small amount into egg yolk to temper eggs

Step 3

Remove from heat, whisk a small amount into egg yolk to temper eggs

Whisk tempered egg mixture back into saucepan and cook over medium for 2-3 minutes, stirring constantly

Step 4

Whisk tempered egg mixture back into saucepan and cook over medium for 2-3 minutes, stirring constantly

Remove pan from heat and stir in butter, lemon zest and lemon juice until incorporated. Cool completely. **This can be made up to a week ahead**

Step 5

Remove pan from heat and stir in butter, lemon zest and lemon juice until incorporated. Cool completely. **This can be made up to a week ahead**

Meanwhile start on cupcakes: place butter in mixer fit with paddle. Beat 2 mins on med. Add sugar, beat 8-10 mins on med-high till light & fluffy

Step 6

Meanwhile start on cupcakes: place butter in mixer fit with paddle. Beat 2 mins on med. Add sugar, beat 8-10 mins on med-high till light & fluffy

Add eggs and beat till combined, about 2-3 minutes

Step 7

Add eggs and beat till combined, about 2-3 minutes

Add lemon zest

Step 8

Add lemon zest

While beating on low speed, add flour and milk alternating between the two, in 3 batches each. Beat until just combined

Step 9

While beating on low speed, add flour and milk alternating between the two, in 3 batches each. Beat until just combined

Divide batter evenly into 12 lined muffin tins. Place in oven preheated to 350 degrees, for 15-20 minutes until dark golden brown.

Step 10

Divide batter evenly into 12 lined muffin tins. Place in oven preheated to 350 degrees, for 15-20 minutes until dark golden brown.

Cool on rack for about 10 minutes, then remove from pan and cool completely.

Step 11

Cool on rack for about 10 minutes, then remove from pan and cool completely.

Once cupcakes are cooled, cut a hole in their centre and fill with lemon curd

Step 12

Once cupcakes are cooled, cut a hole in their centre and fill with lemon curd

Meanwhile, start on meringue: combine sugar and water in saucepan over medium heat, stirring until sugar is dissolved

Step 13

Meanwhile, start on meringue: combine sugar and water in saucepan over medium heat, stirring until sugar is dissolved

Turn heat to med-high and continue cooking until candy thermometer reads 250 degrees. DO NOT STIR.

Step 14

Turn heat to med-high and continue cooking until candy thermometer reads 250 degrees. DO NOT STIR.

While sugar mixture is cooking, mix together egg whites and cream of tartar with whisk attachment

Step 15

While sugar mixture is cooking, mix together egg whites and cream of tartar with whisk attachment

Whisk until soft peaks form

Step 16

Whisk until soft peaks form

While whisking on med speed, steadily pour hot sugar mix down side of bowl. Whisk 10-15mins until mixture is thick, glossy and cooled. Use immediately

Step 17

While whisking on med speed, steadily pour hot sugar mix down side of bowl. Whisk 10-15mins until mixture is thick, glossy and cooled. Use immediately

Using a piping bag, top each cupcake with meringue in any pattern you wish

Step 18

Using a piping bag, top each cupcake with meringue in any pattern you wish

Using a kitchen torch, gently brown meringues. Dig in and enjoy!!! Keep for 1 day after made..not that there will be any leftovers:)

Step 19

Using a kitchen torch, gently brown meringues. Dig in and enjoy!!! Keep for 1 day after made..not that there will be any leftovers:)

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