Lemon Meringue Cupcakes

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The chewy meringue together with tangy lemon curd makes these cupcakes irresistible.

12 cupcakes

Medium 60 Minutes

Ingredients

Ingredients

For the recipe  Lemon Meringue Cupcakes

For the Cupcakes:

110 g Unsalted butter or Margarine (4 oz)
110 g Caster Sugar (4 oz)
75 g Self-Raising Flour (3 oz) Sieved
3 ml Dr. Oetker Sicilian Lemon Extract (2-3 drops)
2 Dr. Oetker Muffin Cases
about 2 Medium Eggs

For the Decoration:

1 Dr. Oetker Free Range Egg White Powder Sachet x2 or 2 Egg Whites
110 g Caster Sugar (4 oz)
75 g Unsalted butter (3 oz)
75 g Icing Sugar (3 oz)
150 g Lemon Curd
1 Dr. Oetker Ready Zest (To decorate)

preparation

Preparation

Lemon Meringue Cupcakes

Step 1: Pre-heat the oven to 180°C/350°F/Gas Mark 4. Place the Baking Cases into a cupcake tin.

Step 2: Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and the Sicilian Lemon Extract. If the mixture starts to curdle, add a little flour. Fold in the remaining flour with a spoon.

Step 3: Place spoonfuls of the mixture into the baking cases and bake for 15-20 minutes until well risen and firm to the touch. Remove from the oven and leave to cool on a cooling rack.

Step 4: To make the meringues place the egg whites into a large bowl and whisk on a slow speed for 2 minutes or until the egg whites are foamy. Whisk on medium speed for a further 2 minutes and finally on high speed for a further minute.

Step 5: Gradually add the sugar into the egg whites, continually whisking on high speed until the mixture is stiff and glossy.

Step 6: Line a baking sheet with greaseproof paper. Place a teaspoon of mixture per mini meringue onto the baking sheet. Place in the centre of a pre-heated oven (140°C, 275°F, Gas Mark 1) for 25 minutes. Turn the oven off and leave the meringues in the oven until completely cool.

Step 7: Now make the butter icing by placing the butter in a bowl and beating until soft. Gradually sift and beat in the icing sugar until soft and spreadable.

Step 8: Spread the cupcakes with a layer of butter icing and top with a teaspoon of lemon curd and finish with a mini meringue.

Step 9: Sprinkle with lemon zest and icing sugar for the perfect finish.

Nutritional Information for the recipe Lemon Meringue Cupcakes

Per Serving Per 100 g / ml
Energy 1223 kJ
292 kcal
1771 kJ
423 kcal
Fat 14.67 g 21.26 g
Carbohydrate 37.43 g 54.25 g
Protein 2.30 g 3.34 g

preparation

Preparation

Lemon Meringue Cupcakes

Step 1: Pre-heat the oven to 180°C/350°F/Gas Mark 4. Place the Baking Cases into a cupcake tin.

Step 2: Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and the Sicilian Lemon Extract. If the mixture starts to curdle, add a little flour. Fold in the remaining flour with a spoon.

Step 3: Place spoonfuls of the mixture into the baking cases and bake for 15-20 minutes until well risen and firm to the touch. Remove from the oven and leave to cool on a cooling rack.

Step 4: To make the meringues place the egg whites into a large bowl and whisk on a slow speed for 2 minutes or until the egg whites are foamy. Whisk on medium speed for a further 2 minutes and finally on high speed for a further minute.

Step 5: Gradually add the sugar into the egg whites, continually whisking on high speed until the mixture is stiff and glossy.

Step 6: Line a baking sheet with greaseproof paper. Place a teaspoon of mixture per mini meringue onto the baking sheet. Place in the centre of a pre-heated oven (140°C, 275°F, Gas Mark 1) for 25 minutes. Turn the oven off and leave the meringues in the oven until completely cool.

Step 7: Now make the butter icing by placing the butter in a bowl and beating until soft. Gradually sift and beat in the icing sugar until soft and spreadable.

Step 8: Spread the cupcakes with a layer of butter icing and top with a teaspoon of lemon curd and finish with a mini meringue.

Step 9: Sprinkle with lemon zest and icing sugar for the perfect finish.

Nutritional Information for the recipe Lemon Meringue Cupcakes

Per Serving Per 100 g / ml
Energy 1223 kJ
292 kcal
1771 kJ
423 kcal
Fat 14.67 g 21.26 g
Carbohydrate 37.43 g 54.25 g
Protein 2.30 g 3.34 g
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