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🔶 Lemon Meringue Cupcakes Recipe 😍

bromabakery.com

    These Lemon Meringue Cupcakes offer an unusual twist on dessert, combining two of our favourite treats. They are especially good for impressing guests at a party.

    ✔ INGREDIENTS:

    🔸Lemon filling:

    🔹3 egg yolks (reserve whites for meringue)

    🔹3/4 cup granulated white sugar

    🔹3 tablespoons all-purpose flour

    🔹pinch of salt

    🔹3 tablespoons lemon juice

    🔹2 tablespoons lemon zest, loosely packed

    🔹1/2 cup water

    🔹2 tablespoons unsalted butter, melted

    🔸Cupcakes:

    🔹1/2 cup unsalted butter

    🔹1 cup sugar

    🔹2 eggs

    🔹3 tablespoons lemon juice

    🔹2 teaspoons baking powder

    🔹1 teaspoon salt

    🔹1-1/2 cups all-purpose flour

    🔸Meringue:

    🔹3 egg whites

    🔹pinch of salt

    🔹1/4 cup sugar

    ✔ INSTRUCTIONS:

    🔸Make lemon filling: In small saucepan over low heat, whisk egg yolks, sugar, flour, and salt; whisk in lemon juice, lemon zest, water, and melted butter; increase heat to medium and, whisking constantly, cook until lemon filling is smooth and thick, about seven minutes; remove from heat and set aside.

    🔸Preheat oven to 190 degrees Celsius.

    🔸Make cupcakes: Ina medium bowl, beat butter and sugar until light and fluffy; then beat in eggs, lemon juice, baking powder, and salt; finally beat in flour until just combined.

    🔸Divide cupcake batter between 12 cupcake liners in a muffin pan; bake 15-16 minutes until the centre of cupcakes firms up; remove cupcakes from oven and cool 5-8 minutes (do not turn off oven).

    🔸Meanwhile, make meringue: beat egg whites with salt until mixture begins to stiffen; add sugar and beat until meringue is stiff and forms pretty peaks (don’t overdo it).

    🔸With a sharp knife, remove centre of each cupcake (about 1″ in diameter), leaving a layer of cupcake beneath cut out; discard cupcake core (or treat the weary baker to a tart little snack); fill cupcake centres with lemon filling.

    🔸Divide dollops of meringue between cupcakes, spreading out to edges and gently tapping with back of spoon to form peaks; return cupcakes to oven and bake an additional 5-6 minutes until meringue peaks are golden brown; remove from oven and let cool 10 minutes; refrigerate an hour or more before serving.

    🔸Makes: 12 absolutely delicious cupcakes

    Enjoy!

    👉 Don’t forget to share this with your family & friends. 😘

    Res: yourlifechoices.com.au

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