Hello Sunshine Cupcakes: Lemon Cupcakes with Lemon Curd Filling and Toasted Meringue Frosting…

Ingredients (Makes 10 cupcakes)
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

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!)

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