Monday, 17 June 2013

Lemon meringue cupcakes

These were to good,  I ended up making 2 batches to deliver to 2 different people during course of the week . The base are just cupcake/fairy cake size so although they are rich and lemony with clouds of meringue they are not to much to get through. 

for the cakes
Oven was heated to gas mark 4/180 degrees
110g caster sugar
110g unsalted butter
2 medium eggs
110g self raising flour
zest of one lemon

put 12 cupcake liners in 12 hoes in a cupcake tray
cream together the butter and sugar until pale, light and fluffy.  Beat in the eggs one at a time until thoroughly incorporated before adding the next egg.  Then sift in the flour and lemon zest and stir through until fully incorporated

Spoon mix into the cupcake liners evenly,  and bake for 15 minutes until they are cooked but testing with a toothpick or cake tester comes out clean.  Leave to cool completely.

Then I used end of a piping nozzle to push through gently in the centre and then used a teaspoon to take this bit of cake out and filled it with half a teaspoon of good lemon curd.

for the meringue 

2 egg whites ( room temp)
110g caster sugar

Whisk up the egg whites until soft peak stage, then slowly add the caster sugar while still whisking until the egg whites are tick, glossy and hold a stiff peak.  I piped mine on top with a large star icing nozzle.  And then the fun bit.  I used my mini chefs blowtorch to gently and carefully caramelize the meringue on top to give it the cooked look.  You could also preheat a grill and pop under for a few minutes.

It's a very simple cake but it was I think the most talked about cake I have made lately :o) 

Here's an inner view

As these meringues are not 'cooked'  please be careful with the quality of the eggs you use and don't give these to any of the vulnerable groups to be on the safe side.