Lemon Meringue cupcakes
Ingredients for the CUPCAKES
155g unsalted butter at room temperature
155g caster sugar
2 eggs, room temperature
1 teaspoon vanilla extract
155g self-raising flour
Preheat the oven to 175C and line a 12 hole muffin tin with
Place butter in the bowl of the electric mixer and beat for 2 minutes, Add the sugar and beat for a further 5 to 8 minutes till light and fluffy, scraping down the sides as needed. (Turn mixer off before you attempt this).
Add the eggs one at a time, beating well after each addition, around 3 minutes, then add the vanilla extract and continue beating till well combined.
Turn electric mixer to slow and add the sifted flour and milk alternately in three stages and beat till just combined.
Divide the batter into the prepared papers and smooth the tops.
Bake for 15 to 20 minutes or until golden brown and springy to the touch.
Cool in the tin for 10 minutes, then turn onto a wire rack to cool until you can handle them comfortably.
Cut a hole in the centre, set aside the piece you cut out, and fill with *lemon butter (lemon curd). Replace the cut out piece and when your meringue is ready pipe it on the top of each cake.
* Lemon Butter is readily available at most good supermarkets.
If you would like to know how to make this refreshing spread, please leave me a message and I will contact you back.
120g caster sugar
1 large egg-white
small pinch of cream of tartar
Combine the sugar and 40g of water in a small saucepan over medium heat and cook, stirring until the sugar has dissolved. Increase the heat to medium high, brush down the sides of the pan with a wet pastry brush to remove sugary crystals and cook, without stirring, until the sugar reaches 121C on a candy thermometer.
Meanwhile, place the egg white and cream of tartar in the bowl of an electric mixer and whisk until soft peaks form, then, while whisking continuously on a medium speed, steadily pour the hot syrup down the side of the bowl, (not on the whisk) into the egg white.
Continue to whisk on a medium speed until cooled and the meringue is thick and glossy. About 10 - 12 minutes.
Place in a piping bag fitted with a small plain nozzle and use immediately.
To brown the tips of the meringue, use a kitchen gas torch.