Lemon Meringue Cupcakes
Looking for a good option for dessert or your children’s birthday? These Lemon Meringue Cupcakes are to die for! In addition to being rich, they are very colorful and will help you decorate the table. You will remain as the best event organizer!
Lemon meringue cupcakes recipe
Follow these simple steps and enjoy lemon meringue cupcakes!
Ingredients
- 3 cups of flour
- 1 tablespoon of baking powder
- 1 pinch of salt
- 250g butter
- 1 cup of milk
- 4 cups of sugar
- 7 eggs
- 5 lemons
- 1 tablespoon of vanilla essence
Utensils
- Container
- Sieve
- Spoon
- Electric rods
- Grater
- Knife
- Cupcake molds
- Saucepan
- Pastry bag
- Presentation tray
- Blowtorch
Preparation
- Preheat the oven to 180 ° C. In a bowl, mix the flour, salt and baking powder, previously sifted. In another bowl, add the butter at room temperature, the juice of 3 lemons, 4 eggs, the vanilla essence and 3 tablespoons of lemon zest. Mix well and add half the flour little by little while stirring.
- Pour in 50% of the milk and continue mixing. Add the remaining flour and milk and beat for 5 minutes until you have a homogeneous dough without lumps. Prepare the cupcake molds (makes 24) and fill up to ¾ of their capacity. Bake for approximately 20 minutes.
- Meanwhile you can make the lemon custard. In a saucepan, beat 3 egg yolks, the juice of 2 lemons, ½ cup of sugar and 2 tablespoons of lemon zest. Cook in a double boiler until you get a thick consistency. Remove from the heat, add 3 tablespoons of butter and stir well. Reservation.
- It only remains to make the meringue. To do this, beat the 3 egg whites that you have not used with electric rods, with a little salt and sugar. Add 1 cup of sugar and continue beating. Put in a piping bag. Remove the cupcakes from the oven, cover with a layer of custard and decorate with the meringue. Finally, use a blowtorch to make the meringue brown. Enjoy the lemon meringue cupcakes!
Data of interest
- Difficulty level: intermediate
- Preparation time : 1 hour
- Tips: You can finish decorating with a lemon slice on each cake.
Lemon Raspberry Meringue Cupcakes Recipe
Lemon and raspberry combine perfectly. Still you have not tried? What are you waiting for? These cupcakes or cupcakes are perfect for summer or spring days.
Ingredients
For the mass
- 200 g of flour
- 1 tablespoon yeast
- 3 eggs
- 200 g of brown sugar
- 100 ml olive oil
- 100 ml milk
- 2 teaspoons lemon zest
For the raspberry sauce
- 300 g raspberries
- 70 g icing sugar
- 2 tablespoons cornmeal
For the raspberry meringue
- 240g sugar
- 70 ml of water
- 1 tablespoon of syrup or syrup
- 1 teaspoon raspberry extract
- 4 egg whites
Utensils
- Electric rods
- Sieve
- Containers
- Saucepan
- Wooden spoon
- Teaspoon
- Disheartening
- Pastry bag
Preparation
- Heat the oven to 180 ° C. Beat the olive oil with the brown sugar. Add the eggs one by one without stopping stirring. Sift the flour and yeast and add to the mixture. Add the lemon zest and milk. When everything is well homogeneous, divide into the cupcake molds and bake for 20 minutes.
- Meanwhile prepare the sauce: Heat the raspberries, icing sugar and cornmeal, stirring well until pureed. Let it cool down.
- For the meringue, put the sugar, water and syrup in a saucepan. Heat to make a caramel. Mount the whites to snow. When the syrup has cooled, carefully pour over the egg whites. Then the raspberry extract. Beat until you get the meringue point.
- Remove the cupcakes from the oven and poke a hole in the center with a spoon or corer. Pour in some raspberry sauce. Cover again with the dough. Decorate with the meringue previously placed in a pastry bag. Leave in the fridge until serving time.
Data of interest
- Difficulty level: intermediate
- Preparation time: 40 minutes.
