Easiest Way to Make Perfect Lemon Meringue Cupcakes

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Lemon Meringue Cupcakes

Before you jump to Lemon Meringue Cupcakes recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn't Have To Be Difficult.

The benefits of healthy eating are nowadays being given more publicity than ever before and there are good reasons for doing this. There are numerous diseases associated with a poor diet and there is a cost to the overall economy as individuals suffer from health problems such as heart disease and high blood pressure. There are more and more campaigns to try to get people to adopt a more healthy lifestyle and all the same it is also easier than ever to rely on fast, convenient food that is not good for our health. Most likely, a lot of people think that it takes a great deal of work to eat healthily and that they will need to drastically change their lifestyle. It is possible, however, to make a few simple changes that can start to make a good impact on our everyday eating habits.

The first change to make is to pay more attention to what you purchase when you go to the grocery because it is likely that you have the tendency to pick up many of the things without thinking. For instance, most probably you have never checked the box of your favorite cereal to see how much sugar it contains. One nutritious substitute that can give you a positive start to your day is oatmeal. If you'd rather not eat oatmeal on its own, try adding fresh fruits that can provide other healthy nutrients and as such, one modest change to your diet has been achieved.

Hence, it should be fairly obvious that it's not at all hard to add healthy eating to your life.

We hope you got insight from reading it, now let's go back to lemon meringue cupcakes recipe. To make lemon meringue cupcakes you need 20 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to cook Lemon Meringue Cupcakes:

Take of For the cake.
Use of unsalted butter, softened.
Take of self-raising flour.
Take of caster sugar.
Provide of large eggs.
Use of baking powder.
Get of lemon juice.
Use of lemon zest.
Get of milk (if mixture is too stiff).
Provide of For the lemon curd filling.
Prepare of golden caster sugar.
Provide of cold unsalted butter, cut into pieces.
Take of large eggs, lightly beaten.
Prepare of Juice of 1 lemon.
You need of Freshly grated zest 1 lemon.
Take of For the lemon meringue frosting.
Take of caster sugar.
Get of large egg whites (112g roughly).
Prepare of lemon juice.
Prepare of cream of tartar.

Steps to make Lemon Meringue Cupcakes:

First, make the lemon curd. In a heavy saucepan, heat the sugar, butter, eggs and lemon juice over a fairly low heat, whisking all the time, until the mixture is thick enough to hold marks of the whisk. This will take around 12-15 minutes. Once thickened, immediately pour the curd through a sieve into a bowl. Stir in the zest and set aside to cool..
Preheat your oven to 180degrees fan and prepare a muffin tray with muffin cases..
Make the cakes: using a beater in an electric mixer, cream together the butter and sugar for 4-5 minutes until pale and fluffy. Beat in one egg at a time, for about 2 minutes per egg. Add the lemon juice and zest before finally adding the flour and baking powder and fold in gently until fully incorporated. Add some milk if the mixture seems a little stiff..
Divide this mixture evenly between the cake cases and bake in the oven for around 15 - 18 minutes, or until lightly golden and a skewer comes out clean when put into the cakes. Set aside to cool completely..
While your cakes are cooling, get started on your meringue frosting. Heat all the frosting ingredients in a metal mixing bowl (ideally one that attaches to your free-standing electric mixer) over a Bain marie. Whisk continuously until the sugar is dissolved and the mixture has reached a temperature of around 70-75 degrees C..
Remove from the heat, put back to your free standing mixture and whisk on high for roughly 8-10 minutes until your meringue has doubled, even tripled in size, is glossy and stiff..
When the cupcakes are cooled, core out the middle of each cupcake. You can do this using an Apple corer or a large piping nozzle. Place a dollop of lemon curd into the centre of each cupcake to the top..
Pipe your meringue frosting onto each cupcake and blast the tops with a chefs blow torch, or place under a grill on a high setting to toast the meringue. Keep an eye on them! They will colour very quickly. Enjoy!.

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