Lemon meringue cupcakes
Indulge in zesty sweetness with these Lemon Meringue Cupcakes! Made with fresh lemon zest, fluffy egg whites, and a hint of tangy lemon juice, they offer a delightful balance of tart and sweet. Perfect for any occasion, these easy-to-make cupcakes are sure to impress with their light, airy texture and vibrant flavor.
Cook time 20 min
Prep time 30 min
Ingredients:
1/4 cup butter3/4 cup sugar
2 tbsp lemon zest
3 egg whites
1 cup self-raising flour
1/2 cup milk (1% fat)
1/3 cup lemon juice
Lemon meringue cupcakes are a delightful twist on the classic lemon meringue pie. These cupcakes combine a fluffy lemon-infused base with a light and airy meringue topping, creating a perfect blend of sweet and tart flavors with a delightful texture. Ideal for parties, special occasions, or as a delicious treat at any time, these cupcakes are sure to impress your family and friends.
Instructions:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
Fold in the lemon zest to the butter and sugar mixture. Mix well to ensure every cupcake gets a burst of lemony flavor.
Gradually add the egg whites, one at a time, beating well after each addition. Continue to beat until the mixture is smooth and well combined.
Slowly add the self-raising flour in three parts, alternating with the milk. Begin with adding a portion of the flour, mix well, then add a portion of the milk. Repeat this until all the flour and milk are incorporated into the batter.
Gently fold in the lemon juice. Mix until just combined; do not overmix to avoid dense cupcakes.
Divide the batter evenly among the cupcake liners, filling each one about two-thirds full.
Place the muffin pan in the preheated oven. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven. Allow them to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
If you’d like to top your cupcakes with meringue, beat 3 additional egg whites until soft peaks form. Gradually add 1/2 cup (100g) sugar while continuing to beat until stiff peaks form. Pipe the meringue onto the cooled cupcakes.
Using a kitchen torch, lightly brown the meringue for a toasted effect.
Tips:
- Ensure that all your ingredients are at room temperature before you start baking. This helps them to combine more easily and creates a smoother batter.
- When zesting the lemons, be careful only to remove the yellow outer skin and avoid the white pith underneath, as it can be bitter.
- Whisk the egg whites to stiff peaks for the meringue to ensure it holds its shape when piped onto the cupcakes.
- Use an ice cream scoop to evenly distribute the batter into the cupcake liners for uniform baking.
- Allow the cupcakes to cool completely before adding the meringue topping to prevent it from melting.
- For an added touch, sprinkle some lemon zest or a light dusting of powdered sugar on top of the meringue before serving.
There you have it! Your delicious lemon meringue cupcakes are ready to be served and enjoyed. The combination of tangy lemon and sweet meringue creates a flavor profile that's both refreshing and satisfying. Perfect for any occasion, these cupcakes are sure to become a favorite. Happy baking!
Nutrition per serving
4 ServingsCalories 420kcal
Protein 8g
Carbohydrates 70g
Fiber 1.17g
Sugar 40g
Fat 12g
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