Eden

Lemon Meringue Cupcakes

There's nothing I love more than Cupcake. They are so beautiful, only your imagination limits the flavours, combinations and decoration. And they are the perfect size to satisfy your sweet tooth, without the guilt of eating a HUGE slice of cake (as I am known to do :P)

My Friend from work was going on maternity leave so I decided that these cupcakes were the perfect thing for Afternoon Tea.


These cupcakes don't disappoint, they are lemony cakes with lemon butter in the middle and then beautiful, soft velvety meringue on top. Mmmmmm they were a hit.
This recipe was a bit mish mashed, some from Martha Stewart, Some from Best Recipes and my own recipe for Lemon Butter. I cant help but tweak everything :D



The Lovely batter for the cuppies is lemony, soft and just right. Pre-Heat your oven. Take the sugar and butter and cream, then plop in the eggs, flour, powder and milk to make a slightly liquidy batter.




Then spoon the batter into your cases. NOTE: these don't rise much so fill them to approx where you want the finished result. But remember you still have the meringue to pipe on. Bake until golden brown. While Baking mix together your meringue.

When baked cut a hole in middle. I made the Butter weeks ago and it was a perfect use for it. But never mind you can just make it the day before. TIP: I used an apple corer, worked a treat. Then once they are holey (he he) fill with your lemon butter, add as much or as little as you like as you are going to cover hole with meringue.



NOTE: See how they don't rise very much.

Once the holes are filled pipe on the meringue. I used a large star piping tip but be creative, you could do swirls, spoon it on for a rustic feel, or little piped stars for a classic Lemon Meringue look.

Once the meringue is in place, it should keep it form, brown the meringue. You can do this a variety of ways. Preheat your grill to high and place cupcakes under for a few minutes until brown. But I used my new favourite gadget a little blow torch. It is super cute and does everything from meringues to Brulee. I love it!!

Aren't these adorable!!!!
And so fun to make, and washing up for Hubby.

Recipe:

Cupcake:

125G Butter softened

1 1/3 C Caster Sugar

1/4 C Lemon Juice (fresh is best)

2 eggs

1 1/4 C Plain Flour

1 teaspoon Baking Powder

1 C milk

Lemon Butter:

125g Butter, cubed

1 C Sugar

4 eggs

Rind and juice from 4 lemons

Meringue:

3 Egg whites

170g Caster Sugar

Method:

Cakes:

1/ Pre-heat oven to 180C. Line muffin tine with liners.

2/ Cream Butte and Sugar together, until light and fluffy

3/ Add eggs one at a time, then add lemon juice

4/ Add flour, powder and milk alternatively until smooth

5/ Spoon mixture in cases about half way.

6/ Bake for 20-25 minutes until golden brown.

7/ Cut holes in center of Cupcake with apple corer

Butter:

1/ Melt butter and sugar together.

2/ Whisk in lemon juice and eggs to butter mix.

3/ Stir and simmer until thickened.

4/ Store in sterilised jars until required.

Meringue:

1/ Whip egg whites until fluffy.

2/ Add sugar while whipping spoonful at a time

3/Whisk for approx 10 minutes,

until you get firm peaks and a shiny glossy meringue

Assembly:

Cut holes in cupcakes with an apple corer or teaspoon

Spoon in Lemon Butter to taste

With a large star piping tip pipe meringue on top of cupcakes

Place cupcakes under hot grill for a few minutes until lightly browned or,

Scorch the meringue with a kitchen torch to get a lovely caramel colour.

ENJOY!!!