Lemon Meringue Cupcakes

Tuesday, 9 April 2013

I thought for a while that summer was here to stay. We had some beautiful days in the past few weeks, but sadly (especially with the end of daylight savings) winter is now wrapped around Sydney. It's 6.11pm now and very dark outside, which makes me sad for the prospect of taking photos without natural light. Waaah.

I made these lemon meringue cupcakes as a last Ode to Summer. The yellow-ness is just so sunny and happy. (: Plus, I got to use my blowtorch. Win-win.

Lemon Meringue Cupcakes
Makes 12 cupcakes

For the cupcakes:
  • 125g butter, softened
  • 1 tsp vanilla extract
  • 1 1/4 cups + 2 tbsp caster sugar
  • 3 eggs
  • 1 cup plain flour
  • 1/2 cup self raising flour
  • 1/4 tsp bicarb soda
  • 1/2 cup milk
  • Zest and juice of one lemon
  1. Preheat the oven to 180C.
  2. Beat the butter and 1 1/4 cups sugar until pale and fluffy. Add in the vanilla extract, and then the eggs, one at a time.
  3. Add the milk and beat until the mix is smooth.
  4. Stir in the flours, bicarb soda and lemon zest until fully incorporated.
  5. Bake for 30-40 minutes or until a skewer inserted into the middle comes our clean, or cupcakes spring back when touched. They should be golden and delicious looking.
  6. Meanwhile, make a glaze with the 2 tbsp sugar and lemon juice. While the cupcakes are still hot, brush on the glaze and let the glaze soak in.
  7. When the cupcakes are cool, pipe with lemon meringue frosting, and either put under the grill for 10 or so minutes until the meringue is browned, or use a blow torch.

For the icing:
  • 2 egg whites
  • 1/3 cup caster sugar
  • 1 tsp lemon zest
  • 1 tsp lime zest
  1. Beat the egg whites until stiff peaks form. 
  2. Slowly add in the caster sugar, a tablespoon at a time, while beating. 
  3. Fold in the zest gently with a spatula, then carefully spoon into a piping bag and pipe onto your cupcakes.

Now to continue working on my Family Law essay. ):
Hope everyone is having a wonderful week!

xx gee


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