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Lemon Meringue Cupcakes

I much prefer cupcakes to muffins, the texture is much lighter and they are a little treat you don’t feel guilty about having whereas the muffins sold here are dinosaur sized and leave you waddling around for hours afterward. I know you don’t need to eat a whole one at once but that is easier said that done when it is sitting in front of you. I’d like to say this was my invention a lemon meringue cupcake but I did first try them at the fabulous cupcake shop Delish in Forest Hill, Auckland and just knew I had to make my own. It’s a gorgeous little shop which sells many varieties of cupcakes as well as products to make and decorate you own cupcakes, they even take online orders.

Ingredients – cupcakes

  • 125g butter
  • 125g sugar
  • 125g SR flour
  • 2 eggs
  • 2 tbsp milk

Method

  1. pre heat oven 160C
  2. Place 10-12 cup cake cases into a small cupcake tray, this help hold the shape of the cup cake.
  3. Place butter & sugar in a bowl and beat with an electric whisk or good old fashioned wooded spoon until light and fluffy.
  4. Add one egg at a time and whisk in between both additions.
  5. Sift flour into mixture and fold gently through with a metal spoon so not to loose all the air that has been beaten in.
  6. Spoon mixture into cases, about 2/3 full. I was offered a great tip from someone who read my blog and suggested using an ice cream scoop to get a consistent size, brilliant.
  7. Bake in oven for 25- 30 minutes or until an inserted knife comes out of the sponge clean.
  8. Allow to cool before removing from tin. Hollow out the centre and fill with ½ tsp lemon curd.

Making the curd and meringue means you use all of the eggs, yolks in the curd and white for the meringue. You will find a lemon curd recipe here, you will only need half the quantity.

Ingredients – meringue

  • 2 free range egg whites (keep yolks for curd)
  • 100g castor sugar
  • 1/2 tsp white vinegar

Method – meringue

  1. Pre-heat oven to 120C and line a baking tray with grease proof paper.
  2. Place egg whites in a large bowl and whisk till fluffy
  3. Gradually add the sugar 1 tbsp at a time, whisking in between each addition until firm peaks have formed.
  4. Add vinegar and whisk again.
  5. Spoon all meringue into a piping bag with a large nozzle and pipe onto the baking sheet enough meringue crowns for the top of the cupcakes.
  6. Place in the oven and bake for 40 minutes or until crispy but not brown.
  7. Place crown on top of the cupcake and serve
2 Comments Post a comment
  1. Those are some beautiful cupcakes! Yum🙂

    Mary xo

    October 31, 2010
  2. Beautiful! I think I’d have this in dinosaur size as well😀

    November 16, 2010

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