lemon merinuge cupcakes <3

 

lemon merinuge cupcakes... where should i start...

everytime im in the city and i walk past the cupcake bakery i am so tempted to walk in and just buy something.. the worst is when ive just eaten and im so full that i still have enough room for a cupcake,, and especially my favoirte.
growing up as a kid my mum would always make these every sunday and it was like heaven.. my brother and i would just be sitting in the kitchen waiting to see if she made them again and every week we were so lucky that she did!!!

so you can kind of say its my weakness:)

i have tried a few receipes over the years and this by far is the best one i have come across..(taste.com.au)

Ingredients

 

100g butter, softened

1 cup (200g) caster sugar

2 tsp finely grated lemon rind

2 eggs

1 1/2 cups (225g) self-raising flour

1/2 cup (125ml) milk

Lemon curd

1 egg, lightly whisked

50g butter

 tsp lemon rind

1/4 cup (60ml) lemon juice

1/2 cup (100g) caster sugar

Meringue

3 eggwhites

3/4 cup (155g) caster sugar

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Method

Step 1

Preheat oven to 180°C. Line twelve 1/3-cup (80ml) muffin pans with paper cases.

Step 2

Use an electric mixer to beat the butter, sugar and lemon rind until pale and creamy. Add eggs, one at a time, beating well between each addition. Add the flour and milk, in alternate batches, and stir with a wooden spoon until just combined.

Step 3

Spoon mixture evenly among the lined pans and smooth the surface. Bake in preheated oven for 15-20 minutes or until cooked through. Remove from oven and transfer to a wire rack to cool completely.

Step 4

Meanwhile, to make the lemon curd, combine the egg, butter, lemon rind and juice and sugar in a small saucepan over low heat. Cook, stirring, for 5 minutes or until mixture boils and thickens. Remove from heat. Strain through a fine sieve into a clean bowl. Cover with plastic wrap and place in the fridge to cool and thicken.

Step 5

Use a small knife to cut a V-shaped piece out of the top of each cake, about 1.5cm deep, leaving a 2cm-wide edge. Spoon the lemon curd evenly among cupcakes.

Step 6

Place eggwhites in a clean, dry bowl. Use an electric mixer to whisk until firm peaks form. Gradually add the sugar, beating well between each addition. Continue beating for 2-3 minutes or until sugar completely dissolves. Spoon meringue on top of each cake, using a round-bladed knife to shape in peaks over the cake and enclosing the filling. Use a small brulee gun to grill the meringue until lightly golden. Alternatively, transfer cupcakes to an oven tray; place under a preheated grill until lightly golden.

 

 

 

take care, diandra xx