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Lemon Meringue Cupcakes
Lemon Meringue Cupcakes

Before you jump to Lemon Meringue Cupcakes recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

You already understand that, to achieve true health, your diet needs to be sensible and nutritious and you need to get a good amount of exercise. Sadly, we do not always have the time or the energy that this type of lifestyle demands. When our work day is done, most people do not prefer to go to the gym. A hot, grease laden burger is usually our food of choice and not a leafy green salad (unless we are vegetarians). You should be thankful to learn that getting healthy doesn’t always have to be super hard work. If you keep at it, you’ll get all of the required foods and activites. Here are some of the best methods to be healthy and balanced.

When you go to the grocery store, be smart about it. Making good decisions when obtaining groceries means that you’ll be able to eat nutritious meals without a lot of effort. At the end of your day do you really want to deal with packed grocery stores and long waits in the drive through line? You want to go to your house and make something from your kitchen. Your kitchen should be stocked with healthy foods and ingredients. This makes it easy to have a great meal–even if you want something junky–because you’ll be eating something that is obviously better for you than anything you’d buy in a hurry at the store or in the fast food joint.

There are plenty of things you can do to become healthy. Not all of them require fancy gym memberships or restricted diets. It is the little things you choose each day that really help you with weight loss and getting healthy. Being smart about the choices you make each day is a start. Getting as much exercise as possible is another factor. Remember: being healthful isn’t just about slimming down. It has more to do with making your body as powerful as it can be.

We hope you got benefit from reading it, now let’s go back to lemon meringue cupcakes recipe. To cook lemon meringue cupcakes you only need 20 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to make Lemon Meringue Cupcakes:
  1. Use For the cake
  2. Use unsalted butter, softened
  3. Use self-raising flour
  4. You need caster sugar
  5. Take large eggs
  6. You need baking powder
  7. Provide lemon juice
  8. Use lemon zest
  9. Provide milk (if mixture is too stiff)
  10. Use For the lemon curd filling
  11. Get golden caster sugar
  12. Get cold unsalted butter, cut into pieces
  13. Use large eggs, lightly beaten
  14. Provide Juice of 1 lemon
  15. Get Freshly grated zest 1 lemon
  16. Get For the lemon meringue frosting
  17. Provide caster sugar
  18. Take large egg whites (112g roughly)
  19. Prepare lemon juice
  20. Use cream of tartar
Steps to make Lemon Meringue Cupcakes:
  1. 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.
  2. Preheat your oven to 180degrees fan and prepare a muffin tray with muffin cases.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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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