Ingredients (Makes 10 cupcakes)
Lemon Curd:
Lemon Curd:
- Butter – 35gm
- Sugar – 30gm
- Egg yolk – 2
- Lemon juice – 60ml
- Lemon zest – 1 teaspoon
Lemon Cupcake:
- Flour – 150gm
- Sugar – 125gm
- Eggs – 2 large
- Butter – 120gm
- Milk – 60ml
- Baking powder – 1 teaspoon
- Lemon juice – 1 tbsp
- Lemon zest – 1 teaspoon
- Lemon extract – 1/4 teaspoon
Toasted Meringue Frosting:
- Egg whites – 2
- Cream of tartar – 1/2 teaspoon
- Icing sugar – 100gm
Method
Lemon Curd:
- 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:
- 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. Add the lemon juice, lemon extract and lemon zest.
- Sift the flour and baking powder and add it into the mixture.
- Add milk and mix thoroughly. Fill in the cupcake liners with the cupcake batter to about 2/3rd of the liner or use an ice cream scoop.
- 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.
- 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.
- Add the icing sugar once there are soft peaks. Beat until stiff peaks.
- Frost the lemon curd filled cupcakes with meringue frosting and you can toast them with a blow torch if you have one.
- 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!)
Thats my hello sunshine cupcakes!!!
Enjoy!
Happy baking
xx
Enjoy!
Happy baking
xx