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Lemon Meringue Cupcakes




Makes: 12 absolutely delicious cupcake
INGREDIENTS:
LEMON FILLING
3 egg yolks (reserve whites for meringue)
3/4 cup granulated white sugar / caster sugart
3 tbsp. all-purpose flour / plain flour
pinch of salt
3 tbsp. lemon juice
2 tbsp. lemon zest, loosely packed
1/2 cup water
2 tbsp. unsalted butter, melted

CUPCAKES
1/2 cup unsalted butter
1 cup sugar
2 eggs
3 tbsp. lemon juice
2 tsp. baking powder
1 tsp. salt
1-1/2 cups all-purpose flour / plain flour

MERINGUE
3 egg whites
pinch of salt
1/4 cup sugar

DIRECTIONS:
TO MAKE THE LEMON FILLING 
*In small saucepan over low heat, whisk egg yolks, sugar, flour, and salt; whisk in lemon juice, lemon zest, water, and melted butter; increase heat to medium and, whisking constantly, cook until lemon filling is smooth and thick, about 7 minutes. 
*Remove from heat and set aside.

TO MAKE THE CUPCAKES
*Preheat oven to 375 degrees
*In a medium bowl, beat butter and sugar until light and fluffy.
*Beat in eggs, lemon juice, baking powder, and salt; beat in flour until just combined.
*Divide cupcake batter between 12 cupcake liners in a muffin pan.
*Bake 15-16 minutes until centre of cupcakes firms up.
*Remove cupcakes from oven and cool 5-8 minutes (do not turn off oven)

TO MAKE THE MERINGUE
*Beat egg whites with salt until mixture begins to stiffen. 
*Add sugar and beat until meringue is stiff and forms pretty peaks (don't overdo it)

TO ASSEMBLE
*With a sharp knife, remove centre of each cupcake (about 1" in diameter), leaving a layer of cupcake beneath cut out; discard cupcake core (or treat the weary baker to a tart little snack).
*Fill cupcake centres with lemon filling.
*Divide dollops of meringue between cupcakes, spreading out to edges and gently tapping with back of spoon to form peak
*Return cupcakes to oven and bake an additional 5-6 minutes until meringue peaks are golden brown.
*Remove from oven and let cool 10 minutes.
*Refrigerate an hour or more before serving.


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