Author Notes
Lemon Cupcakes filled with home made lemon curd and frosted with toasted meringue frosting! —lilcupcakemonkey
Ingredients
- Lemon Curd
-
35 grams
Butter
-
30 grams
Sugar
-
2
Egg yolk
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1 teaspoon
Lemon zest
- Lemon Cupcakes + Toasted Meringue Frosting
-
150 grams
Flour
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125 grams
Butter
-
125 grams
Sugar
-
1 tablespoon
Lemon juice
-
1 teaspoon
Lemon zest
-
1/4 teaspoon
Lemon extract
-
60 milliliters
Milk
-
2
Egg whites
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100 grams
Icing sugar
-
1/2 teaspoon
Cream of tartar
Directions
- Lemon Curd
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Add the butter, sugar, lemon juice, lemon zest, egg yolk in a glass bowl.
place it on a double boiler or on a pan with simmering water. Keep whisking the ingredients.
-
Remove it from the heat once you notice that the mixture is slightly thickening.
Let it cool.
- Lemon Cupcakes + Toasted Meringue Frosting
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Lemon Cupcakes: Preheat the oven to 180 degrees celsius. Line the muffin tin with cupcake liners. Cream the butter and sugar until light and fluffy.
Beat in one egg at a time.
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Add the lemon juice, lemon extract and lemon zest.
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Sift the flour and baking powder and add it into the mixture.
Add milk and mix thoroughly.
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Fill in the cupcake liners with the cupcake batter to about 2/3rd of the liner or use an ice cream scoop.
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Bake for about 15-20 minutes, check from about 18 minutes. Using a tooth pick or a skewer check if its baked through.
Once baked, let it cool on cooling rack.
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After its cooled, using a cupcake corer or a knife or back of a spoon, remove the center of the cupcakes and fill it with the lemon curd.
-
Toasted Meringue Frosting:
Add cream of tartar to egg whites and beat till soft peaks.
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Add the icing sugar once there are soft peaks. Beat until stiff peaks.
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Frost the lemon curd filled cupcakes with meringue frosting and you can toast them with a blow torch if you have one.
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I don't and in case you don't, you can crank up the heat on the top grill of the oven and pop the cupcakes in for a minute. (keep a close eye, as they go from toast to burnt in seconds!) Happy Baking!
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