These delicious cupcakes are easy to make and come out very tasty! With our delicious meringue topping on top.
Serves 12
11 Ingredients
30 min prep time
Ingredients
FOR THE CUPCAKES:
1 cup Light Thickened Cream
1 cup Caster Sugar
3 Eggs, lightly beaten
1 ½ cups Self Raising Flour
1 Lemon, finely grated
FOR THE LEMON CURD:
½ cup Lemon Juice
100g Unsalted Butter
½ cup Caster Sugar
1 Egg and 3 Egg yolks (reserve whites)
FOR THE MERINGUE TOPPING:
3 Egg Whites
½ cup Caster Sugar
Directions
Preheat the oven to 180°C. Place cupcake liners in a muffin tray.
Put cream, sugar and eggs in a large mixing bowl and whisk until smooth.
Add zest and flour gradually into the cream mixture, continue to whisk until the batter thickens. Fill cupcake liners and bake for 18 minutes.
For the lemon curd, heat lemon juice and butter in a small saucepan, simmer until butter is melted.
Add sugar, egg and 3 egg yolks and whisk continuously until the curd becomes thick and glossy (remove from heat if the eggs start to cook). Leave it aside to cool down.
For the meringue topping, put egg whites in a very dry, cleaning mixing bowl, and whisk at high speed until fluffy. Gradually add sugar and continue to whisk into a stiff peak meringue. Spoon meringue mixture into a piping bag.
To assemble the cupcake, dig some small holes on top of the cooled cupcakes (taste test time?), fill the holes with curd and pipe a swirl of Meringue Mixture on top of each cupcake. Run the blowtorch and place the cupcakes in a preheated grill for 1 minute until golden brown.
