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Before you jump to Lemon Meringue Cupcakes recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
The benefits of healthy eating are now being given more attention than ever before and there are many reasons for this. Poor diet is a contributing factor in illnesses such as heart disease and high blood pressure which can place a drain on the economy. While we’re incessantly being counseled to adopt healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not beneficial for us. It is likely that many people assume it will take lots of effort to eat a healthy diet or that they have to make a large scale change to the way they live. It is possible, however, to make some simple changes that can start to make a difference to our day-to-day eating habits.
One initial thing you can do is to pay close attention to the choices you make when you’re shopping for food since you most probably choose a lot of items out of habit. For example, in all likelihood you have never checked the box of your favorite cereal to find out how much sugar it contains. One healthy alternative that can give you a good start to your day is oatmeal. By mixing in fresh fruit, you can give your oatmeal a better flavor and, before you know it, you will have made a positive change to your diet.
As you can see, it is easy to begin to make healthy eating a part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to lemon meringue cupcakes recipe. You can cook lemon meringue cupcakes using 20 ingredients and 8 steps. Here is how you do it.
The ingredients needed to cook Lemon Meringue Cupcakes:
- Provide For the cake
- Use 175 g unsalted butter, softened
- Use 175 g self-raising flour
- Use 175 g caster sugar
- Provide 3 large eggs
- Take 1/2 tsp baking powder
- Take 1 tbsp lemon juice
- You need 1 tbsp lemon zest
- You need 1-2 tbsp milk (if mixture is too stiff)
- Use For the lemon curd filling
- Prepare 115 g golden caster sugar
- You need 30 g cold unsalted butter, cut into pieces
- You need 2 large eggs, lightly beaten
- Get Juice of 1 lemon
- You need Freshly grated zest 1 lemon
- You need For the lemon meringue frosting
- You need 170 g caster sugar
- Take 3 large egg whites (112g roughly)
- Get 1 tbsp lemon juice
- Prepare 1/4 tsp cream of tartar
Steps to make Lemon Meringue Cupcakes:
- First, make the lemon curd. In a heavy saucepan, heat the sugar, butter, eggs and lemon juice over a fairly low heat, whisking all the time, until the mixture is thick enough to hold marks of the whisk. This will take around 12-15 minutes. Once thickened, immediately pour the curd through a sieve into a bowl. Stir in the zest and set aside to cool.
- Preheat your oven to 180degrees fan and prepare a muffin tray with muffin cases.
- Make the cakes: using a beater in an electric mixer, cream together the butter and sugar for 4-5 minutes until pale and fluffy. Beat in one egg at a time, for about 2 minutes per egg. Add the lemon juice and zest before finally adding the flour and baking powder and fold in gently until fully incorporated. Add some milk if the mixture seems a little stiff.
- Divide this mixture evenly between the cake cases and bake in the oven for around 15 - 18 minutes, or until lightly golden and a skewer comes out clean when put into the cakes. Set aside to cool completely.
- While your cakes are cooling, get started on your meringue frosting. Heat all the frosting ingredients in a metal mixing bowl (ideally one that attaches to your free-standing electric mixer) over a Bain marie. Whisk continuously until the sugar is dissolved and the mixture has reached a temperature of around 70-75 degrees C.
- Remove from the heat, put back to your free standing mixture and whisk on high for roughly 8-10 minutes until your meringue has doubled, even tripled in size, is glossy and stiff.
- When the cupcakes are cooled, core out the middle of each cupcake. You can do this using an Apple corer or a large piping nozzle. Place a dollop of lemon curd into the centre of each cupcake to the top.
- Pipe your meringue frosting onto each cupcake and blast the tops with a chefs blow torch, or place under a grill on a high setting to toast the meringue. Keep an eye on them! They will colour very quickly. Enjoy!
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