These cupcakes have a curd filling in the center and a topping of meringue which feels and tastes like marshmallow fluff!
Lemon Meringue Cupcakes

Difficulty :- Intermediate

Total Time :- 45 minutes

Makes: 10 Cupcakes
Oven temp: 180C(160Fan)/350F

Ingredients

  • Butter ~ 100g
  • Sugar ~ 100g
  • Eggs ~ 2 Medium
  • Self raising flour ~ 100g
  • Milk ~ Roughly 1Tbsp
  • Lemons ~ 4 (4 for the zest, 1 for the juice)
  • Egg Whites ~ 3
  • Caster Sugar ~ 150g
      Method
        • 1. Starting off add your butter and sugar to a large mixing bowl and beat together until light and fluffy
           
        • 2. Now add your eggs and continue mixing until you have a smooth batter
           
        • 3. Add the zest of 4 lemons, and the juice of 1 lemon and mix to incorporate throughout the batter
           
        • 4. Sieve in your self raising flour and mix until just combined
           
        • 5. If the batter is too thick add a little splash of milk to thin it out a little
           
        • 6. Transfer the batter into cupcake cases. You want to fill them up about half way. I only had muffin cases but I will trim them later
           
        • 7. Place into a preheated oven until light and golden on top (10-15 minutes)
           
        • 8. Leave to cool in the tray before letting them completely cool on a wire rack
          Here I am just trimming the cases like I said earlier
           
        • 9. Now use a sharp knife to cut a hole in the center of your cupcake. You want to go in at an angle to leave a cone like cavity
           
        • 10. Fill each hole with as much lemon curd as you can!
           
        • -:Let's get onto the meringue topping:-
           
        • 11. Start with a pot of boiling water a few inches thick over a medium-low flame. Add your sugar and egg whites to a mixing bowl
           
        • 12. Place the mixing bowl over the pot and begin whisking the sugar and egg whites together. This will heat the egg whites to a safe consumption temperature whilst not overcooking them so they taste like egg.
           
        • 13. Get some of the mix on your whisk and test to see if the sugar has dissolved into the egg white. Do be careful though, the mix may be very hot!
           
        • 14. Once it has dissolved, take it off the pot and begin whisking with a hand whisk / stand mixer until light and fluffy. The mix will look and taste very similar to marshmallow fluff
           
        • 15. Place the meringue topping into a piping bag and pipe onto the cupcakes
           
        • 16. Now for the final effect, use a chefs blowtorch to get the golden crust-like finish on the meringue. Just be careful not to catch the casing on fire...

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