Lemon Meringue Cupcakes
Oh yeah, I didn't make a typo there.
These are lemon meringue cupcakes with lemon custard and lemon meringue.
During winter I made mini/personal orange meringue pies... but who needs pie when you can just have cupcakes!
I know meringue is often better torched, but i thought they looked so pretty I didn't want to touch them -- although I so badly wanted to use my new mini kitchen torch.
So, what usually happens when I have ideas for food/desserts is that I Google if someone has already done it before. 9 times out of 10, someone has already done it. But it's always my first time making it. 🙂
I was super happy with the way these turned out, especially since all of them turned out exactly the same!
- Egg yolks - 4 (save the whites for the frosting)!
- Lemon zest - 1 tbs
- Lemon juice - 1/3 cup
- White sugar - 1/2 cup
- Salt - pinch
- Butter - 70 g, cubed and cold
- White flour - 1 1/2 cups
- Baking powder - 1/2 tbs
- Salt - 1/4 tsp
- Butter - 113g, room temperature, slightly melted
- White sugar - 1 cup
- Eggs - 2
- Lemon zest - 1 1/2 tbs
- Lemon juice - 1 tbs
- Buttermilk - 1/2 cup
- Vanilla extract - 1/2 tsp
- Egg whites - 4
- White sugar - 2/3 cup
- Lemon zest - 1 tsp
- Lemon juice - 1 tsp
- White wine vinegar - 1/4 tsp
- Salt - pinch
PREP: Make your custard first since it will need to chill in the fridge for about 1-2 hours.
COOK: Over a double boiler, combine the egg yolks, lemon zest, lemon juice, and sugar. Constantly mix for about 6-8 minutes. Once it becomes custard-y (yes, that's a word I use), then add the salt and butter. Cover and refrigerate it for 1 hour. In the meantime, bake your cupcakes!
PREP: Preheat the oven to 165 degrees Celsius. Sift the flour, baking powder, and salt into a separate bowl. Whip the butter and sugar together until pale and fluffy - about 5 minutes. Next, add in 1 egg at a time and mix for another 3 minutes. Next, combine the lemon zest, lemon juice, and vanilla. Lastly, alternate between adding in the dry ingredient mixture and the buttermilk.
COOK: Fill your cupcake liners and bake for about 20 minutes. Poke them with a toothpick to see if they're ready - if they have a few crumbs on them, it's ready. Let the cupcakes cool for about 45 minutes - 1 hour, covered (so they don't dry out). When they're ready, make your meringue.
PREP: Combine all the ingredients into a bowl and mix them well for about 30 seconds.
COOK: Over a double boiler, heat the mixture, constantly whisking, until it is warm. Once the mixture is warm, whisk it in an electric mixer on medium-high for about 7 minutes. You'll know it's ready when you flip the bowl over and the mixture doesn't come out.
ASSEMBLE: Use a frosting tip to poke holes in the cupcake center. Fill the centers with custard. Next, Using a Wilton 1M tip pipe the meringue onto the cupcake from the inside out to create a rose. If you wish, torch or bake the meringue for a harder surface.