If you love Lemon Meringue, you don’t have to settle only for Lemon Meringue Pie (did I just say only Lemon Meringue Pie??). Make Lemon Meringue Cupcakes!
So I was given another bag of lemons by my friend Richelle. I mean, one bag of 30 lemons was enough from one friend, then another bag from another friend. So I’m making lemon everything at the moment… Oh well, gives me an excuse to bake, not that I’ve ever needed an excuse! And lemon in baked goods is sooo good isn’t it? It brings a nice balance between tart and sweet. I’m actually enjoying making (and eating) all of these different lemony things
You can definitely top these with buttercream frosting – vanilla would be lovely – and you can find a nice easy recipe here. But if you’re in love with meringue like me, then you’ll need one batch of Meringue Frosting (found here). And just so you know, in my mind anything that has meringue on it is going to be devoured – pie – cake – whatever. I eat it straight from the bowl when I make it, it’s so amazing… I use it on Butterscotch Cupcakes with Meringue Frosting – my fave cupcakes and to die for!! Or these Dark Chocolate Cupcakes with Espresso Meringue Frosting... amazing. It’s just so fluffy and perfectly sweet – perfect on a tangy cupcake. Just the right amount of sweetness
So if you love a perfectly tart, but light and moist lemon cupcake that then has piles of fluffy meringue frosting on top… you’ll be scoffing these babies off for sure…
Lovely tart lemony cupcakes are topped with perfectly sweet and fluffy meringue frosting
- One quantity of Meringue Frosting
- 6 eggs
- 2 & 1/4 cups (US) 450g caster/superfine sugar
- 1/2 tspn salt
- Finely grated rind of 3 lemons and juice of 2 lemons
- 3 & 3/4 cups (US 450g all purpose / plain flour
- 4 tspns baking powder
- 1 cup (US) 240mls cream (thick or thin)
- 2/3 cup (US) 160g melted butter
Preheat oven to 170°C or 340°F. Place cupcake liners in cupcake trays.
Using an electric mixer, beat the eggs, sugar, lemon rind and salt for around 3 minutes or until light in colour.
Mix the cream with the melted butter and add to the mixture and beat gently until combined.
Mix the flour in gently, then add the lemon juice and mix gently until combined.
Spoon into cupcake liners - you want the liners to be about 2/3 full so that they have room to rise.
Bake for around 20 minutes or until a skewer inserted into the centre of the cupcakes comes out clean. Cool in the cupcake tins.
While the cupcakes are cooling, make Meringue Frosting to pipe onto the cupcakes. Fill the piping bag with the meringue and let it cool to about room temperature. This way it will keep the shape of the piping, rather than collapsing. Pipe away!
Makes 24 cupcakes.