Meringue Lemon Curd Cupcakes

 

These cupcakes first of all look super cool, like a molten marshmallow on top but they also taste heavenly. The cake batter is  soft & sweet and makes the lemon curd fit really good into the cupcakes because it gives them a nice fruity flavor. There is also a nice contrast between  the sweetness of the cake and the sourness of the lemoncurd.

They have to go into the oven twice which makes it take some time but it is definitely worth it ! Before you pipe the frosting on you should take the cupcakes out of the muffin tin otherwise it will be really hard to take them out without destroying the frosting.  I left them in and they were really hard to get out. I ended up using two forks and kind of smashing them a little. But they still looked fine and tasted really good.

You will end up with around 15 cupcakes. I only had space for 12 cupcakes in my muffin tin which means I ended up putting  the other ones in tiny cupcake papers without the muffin tin. But I baked them separately, because the small ones need to stay in the oven for a shorter amount of time. You should use a muffin tin though or they might push the paper to the side and end up being a total mess.

 

 

 

Ingredients:

for the cupcakes:

  • 150g butter
  • 150g sugar
  • 2 eggs
  • 100ml  milk
  • 175g  flour
  • 1/2 tsp baking Soda
  • 175g  lemon curd

for the meringue frosting:

  • 3 egg whites
  • 1 tbsp of lemon juice
  • 100g of powdered sugar

 

Instructions:

  1. Beat the butter with the sugar until creamy. In another bowl mix the eggs with the milk. Also mix the bakng soda with the flour. Gradualy add the milk and the flour to the butter mixture. Stir well and fill into the cupcake forms.
  2.  Form a little mold in the middle of each cupcake and fill with about 1 tbsp of lemon curd.  Bake at 350°F/180°C for 20-25 minutes. They should be done but they shouldn`t be to dark, because the have to go back into the oven for an additional 5-10 minutes after the frosting is on.
  3. Beat the egg whites with the lemon juice until stiff. Gradualy add the powdered sugar. Fill into a piping bag and pipe onto the cupcakes.
  4. Place the cupcakes back into the oven at 450°F/240°C  (If the oven has a top heat setting use it) until the top of the frosting turns light brown. It should take 5-10 minutes. Let the cupcakes cool down and enjoy

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