What about lemon meringue? You’ll adore the cupcake version, which consists of a vanilla cupcake topped with meringue frosting and filled with creamy, delicious lemon curd. It’s crazy!
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Ingredients:
Lemon vanilla cupcakes:
8 Ounces of flour
2 tsp yeast
½ tsp of salt
7.70 ounces butter at room temperature
7.70 Ounces of sugar
4 eggs at room temperature
1 tsp vanilla extract
60ml milk at room temperature
1 lemon
Meringue:
4 egg whites
7 ounces of sugar
1 pinch of salt
Instructions:
Lemon Vanilla cupcake:
The flour, baking powder, lemon zest, and salt should all be combined in a bowl. to reserve.
Beat the soft butter until creamy in the bowl of your food processor, a large bowl using an electric mixer, or with a whisk. Add the sugar gradually and beat at high speed for two minutes.
Add the eggs one at a time, mixing after each addition (at room temperature else the butter may slice). Add vanilla essence, lemon juice, and buttermilk or fermented milk (at room temperature).
Then, while mixing softly, add the flour mixture gradually. Once the flour has been fully combined, stop mixing.
the oven to 175 degrees Celsius.
Place paper liners in each of the muffin tin’s holes to prepare them. Divide the mixture in half, then spoon 2/3 of it into each casing.
Bake for 20 minutes, using a knife or toothpick to test for doneness.
On a wire rack, remove from the oven and allow cool fully.
Assembly of cupcakes:
Add the egg whites, sugar, and salt to a stainless steel bowl or the bowl of your food processor.
Make sure the bowl is not touching the water as you place it over a saucepan of heating water. Allow the sugar to melt while stirring; the mixture should NOT boil; this takes 4-6 minutes. It will be hot, between 50 and 60 °C. If the sugar grains have melted, you can check by putting your fingertips together. Restore the bowl to its base or work surface after wiping it clean once the mixture has completely melted.
For about 2 minutes, beat the ingredients on medium/low speed until it is foamy. Speed up gradually to very high for about five minutes, or until bowl is cool. Your whip should have a glossy, smooth finish and attractive bird beaks (in other words: shiny, semi-rigid peaks that have a bit of a bend)
Meringue should be transferred to a piping bag with a round or star nozzle.
