Hey there, fellow baking enthusiasts! Are you ready to embark on a delightful journey into the world of zesty and sweet flavors? Today, we’re sharing our lip-smackingly good Lemon Meringue Cupcake recipe that will undoubtedly leave your taste buds tingling and craving for more! ๐
If you’ve ever wondered how to recreate the perfect balance of tart lemon curd and sweet, fluffy meringue in a cupcake form, you’ve come to the right place. This recipe will guide you step-by-step, making it easy for you to whip up a batch of these heavenly delights for your friends and family, or even just for yourself (we won’t tell!).
Picture this: A soft, tender cupcake base infused with zesty lemon flavor, topped with a generous dollop of velvety smooth lemon curd, and finished with a light-as-air meringue topping that’s been kissed by the heat, creating a gorgeous golden hue. Sounds irresistible, right? Well, it is! And the best part? You can create these heavenly cupcakes in your very own kitchen, even if you’re not a seasoned baker! ๐
Ready to embark on this delightful culinary adventure? Just follow the simple steps outlined below, and you’ll be well on your way to enjoying these mouthwatering Lemon Meringue Cupcakes! ๐๐ฐ
The Magical Ingredients You’ll Need:
For the Lemon Cupcakes:
- 2 eggs
- 2 glasses of sugar
- 1 sachet of vanilla sugar
- 1 glass of milk
- 3 glasses of flour
- 1 packet of dry yeast
- 1 glass of oil
- 6 cl of lemon juice
- lemon zest
For the Cream (LEMON CURD):
- 6 lemons
- 250g sugar
- 3 eggs
- 100g butter
- lemon zest
Here’s How to Create the Perfect Lemon Meringue Cupcakes:
For the Cakes:
- Preheat the oven th.6 (180ยบC).
- In a bowl, mix, gradually incorporating the eggs, sugar, vanilla sugar, milk, flour, baking powder, oil, lemon juice and zest.
- Butter your cupcake molds and pour the batter into them (or pour directly into your cupcake cases).
- Bake for 15 minutes then let cool.
For the Lemon Curd:
- In a glass bowl, beat the eggs. Add sugar, butter and mix.
- Grate the zest of 2 lemons and add them to the salad bowl.
- Squeeze the remaining lemons. Add them and their juice and mix with a wooden spoon.
- In a saucepan, bring water to a boil and place the bowl on top (bain-marie).
- Stir constantly for about 15 minutes, until the cream is thickened and coats the spoon well.
- Above all, do not boil.
- Then spread the cream on your cooled cupcakes with a piping bag and decorate with some lemon zest.
- Fill a piping bag
Enjoy!