These were a little bit of an experiment, but actually turned out really well and seemed to be a big hit in our house! I would like to add that I made them before joining Slimming World, as they are definitely a naughty but nice treat!
Lemon Meringue Cupcakes
I made my cupcakes using my basic cupcake recipe. I think in future I will swap the vanilla essence for lemon flavouring though to make the cakes more lemony, but otherwise they tasted pretty great. Obviously you could use your own cupcake recipe if you have a favourite.
For the cupcakes:
- 12 standard cupcakes (click here for recipe)
- Lemon curd (I bought mine but you could make your own)
For the meringue icing:
- 3 egg whites
- 150g granulated sugar
- 2 tbsp cold water
- 1 1/2 tsp vanilla extract
- After the cupcakes had cooled I used a cupcake corer to remove the middle of the cupcakes.
- Fill the middle of the cupcakes with lemon curd. I found the easiest way to do this was using a teaspoon and pushing it down with a clean finger.
- I made mine in the metal mixing bowl of my Kenwood K-mix. The ingredients need to be heated so make sure your metal bowl will fit into one of your saucepans, without touching the base of the saucepan.
- Add all the ingredients to the metal mixing bowl. I used a hand whisk to mix the ingredients until well combined.
- In the saucepan heat about 2 inches of water until simmering. Once simmering place the metal bowl in the saucepan. Ideally the bowl should not touch the base of the saucepan and should be higher or only just touching the top of the water.
- Continue to use the hand whisk whilst the mixture is heating. This needs to continue until all the sugar has dissolved, and the mixture is warmed through, but it is important that it doesn’t boil. If you have fancy thermometer you need to aim for 65-70C. I went by eye and when the mixture started going a bit frothy, felt hot to touch and lost it’s grainy texture, I knew it was done.
- Transfer the metal bowl to the mixer, and using the balloon whisk attachment whisk the meringue icing until stiff peaks are formed, this toke about 5 minutes, but may take a bit longer depending on your mixer.
- I then transferred the icing to a piping bag and decorated the cupcakes. There is more than enough for 12 cupcakes so don’t be shy!
- The cupcakes can be kept in an air tight container in the fridge for 2 days, but its likely they wont last that long!
NB. I am a home cook, and have had no formal training in preparing food. So these are just recipes that I use at home for the family. Whilst I have taken time to try and be as accurate as possible, some of the quantities are approximate. I am always keen to learn, so if you think the recipe can be improved upon please take the time to comment below. I also love seeing your versions.