What better way to finish off the perfect weekend than baking lemon meringue cupcakes with the housemates? And they are literally THE most incredible things ever. Which actually isn't that surprising really, because the recipe was from one of the Hummingbird Bakery recipes books, so obviously I would have expected nothing less. One of my housemates got 'Cake Days' for Christmas, which doubtless to say I am extremely jealous of (Mum, take note!) and perhaps our challenge will be to work our way through it by the end of the year. I don't know how they manage it, but the sponge is possibly the moistest I've ever tasted and it's not even difficult to make.
|No words are needed to describe this book.|
However, perhaps the best part of making these cupcakes was that we got to use my other housemate's blowtorch...! Now that was exciting and it worked a treat!! And it's made them look so professional. I'm very impressed with it anyway. This is what I wished I'd had last year when I made the raspberry version of these. The blowtorch was far more effective than baking the meringues in the oven and gives them that golden finish that makes them look so attractive.
|Charlotte in action with her blowtorch!|
And of course, the hidden lemon curd inside makes a delicious attempt at balancing out the sweetness of the meringue topping. Which is virtually impossible considering the amount of sugar that's in them - you could really only have one of these at once. Actually, that's a lie. I could definitely persuade myself to have another. And it wouldn't take much persuading! These will not be in our kitchen for much longer. So, basically, you must give these a go and treat yourself to a little sugary goodness to brighten up your day!
Lemon Meringue Cupcakes (makes 12)
80g Unsalted Butter
280g Caster Sugar
240g Plain Flour
1tbsp Baking Powder
1tsp Finely Grated Lemon Zest
2 Large Eggs
240ml Whole Milk
200g Caster Sugar
4 Egg Whites
70g Lemon Curd
- Preheat the oven to 180 degrees and line a muffin tin with muffin cases (or use silicone ones as I did).
- Beat together the butter, sugar, flour, baking powder, salt and lemon zest until they are incorporated and resemble breadcrumbs.
- Break the eggs into a jug and whisk in the milk.
- Pour three quarters of the egg mixture into the dry ingredients and beat together (using an electric whisk if you have one).
- Pour the remaining egg mixture in and beat again until combined and the batter is smooth.
- Spoon the batter into the cases so they about two thirds full.
- Bake in the oven for 18-20 minutes until they have risen and are springy to touch.
- Leave to cool on a wire rack.
- To make the frosting, put the sugar into a saucepan along with 150ml water and bring to the boil.
- Meanwhile, whisk the egg whites until just foamy.
- Allow the sugar to boil for 5-10 minutes, until when a drop of the syrup is placed in cold water, it forms a small ball on the surface.
- Pour the sugar syrup onto the egg whites and beat with an electric mixer on high until the meringue has quadrupled in size and is velvety smooth.
- Once the cupcakes are fully cooled, hollow out the middle about 2cm deep and wide, using a knife.
- Fill the hole about half full with lemon curd and then place the hollowed out sponge back in.
- Place about 1tbsp of meringue on the cupcakes, swirling it on.
- Using a blowtorch, lightly brown the meringue so it is golden in colour.
- Repeat with each cupcake and enjoy!