If you're looking for a delicious and unique cupcake flavor, then lemon meringue cupcakes might just be the perfect choice for you. These cupcakes are a combination of tangy lemon flavor and sweet, fluffy meringue topping, all nestled inside a moist and tender cake. Here's what you can expect from a lemon meringue cupcake:
The Cupcake Base:
The cupcake base is usually a light and fluffy vanilla cake that has been infused with fresh lemon zest and juice to give it a bright and zesty flavor. The texture is soft and moist, with just the right amount of sweetness to balance out the tartness of the lemon. Some recipes also call for a hint of almond extract or a touch of cornmeal to add extra depth and texture to the cake.
The Filling:
Lemon meringue cupcakes are typically filled with a tangy lemon curd that adds a burst of intense citrus flavor to each bite. The lemon curd is made with fresh lemon juice, egg yolks, sugar, and butter, and is cooked over low heat until thick and creamy. Once the curd has cooled, it is spooned into the center of each cupcake, creating a delicious surprise inside.
The Meringue Topping:
The crowning glory of a lemon meringue cupcake is the fluffy meringue topping that sits on top of the cake. The meringue is made from egg whites, sugar, and cream of tartar, and is whipped to stiff peaks before being piped onto the cupcakes. The meringue is then lightly browned with a kitchen torch, giving it a delicate and slightly caramelized flavor that complements the tangy lemon perfectly.
Overall, a lemon meringue cupcake is a delicious and refreshing dessert that is perfect for spring and summer. The combination of sweet and tangy flavors, along with the light and fluffy texture, make it a crowd-pleasing treat that is sure to impress your friends and family. Whether you're a fan of lemon desserts or just looking for something new and exciting to try, these cupcakes are definitely worth making.
Here are some tips and variations:
Tips:
Make sure to use fresh failures for the stylish flavor. You can also add a bit of lemon zest to the cupcake batter to enhance the lemon flavor.
To make the cupcakes light and fluffy, beat the butter and sugar until light and creamy, and then add the eggs one at a time.
Use cake flour instead of all-purpose flour for a lighter texture.
Be careful not to overfill the cupcake liners, as the cupcakes will rise and spill over the edges.
To make the meringue topping, beat the egg whites until stiff peaks form, and gradually add in the sugar.
Use a piping bag to pipe the meringue onto the cupcakes for a neat and professional look.
Variations:
Add a bit of raspberry or strawberry jam to the center of the cupcakes before adding the meringue topping for a fruity twist.
Swap out the lemon flavor for lime or orange for a different citrus flavor.
Top the cupcakes with a dollop of whipped cream instead of meringue for a lighter topping.
Add a bit of vanilla extract to the cupcake batter for a subtle vanilla flavor that complements the lemon.
Add a bit of grated coconut to the cupcake batter for a tropical twist on the classic lemon meringue flavor.
Ingredients:
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons lemon zest
- 1/4 cup fresh lemon juice
- 1/2 cup buttermilk, room temperature
- For the meringue:
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Instructions:
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, incinerating grease makeup, incinerating soda pop pop, and tar. In a large mixing coliseum, cream the softened adulation and sugar together until light and ethereal. Mix the eggs one at a time, mixing well after each addition.
Mix in the lemon zest and lemon juice.
Gradually mix in the dry ingredients, alternating with the buttermilk, until everything is fully combined.
lade the batter into the set muffin drum, filling each cupcake liner about 2/3 of the way full.
Sing the cupcakes for 18- 20 twinkles or until a toothpick fitted in the center comes out clean.
While the cupcakes are baking, prepare the meringue. In a large mixing bowl, beat the egg whites and cream of tartar on high speed until soft peaks form.
Gradually add in the sugar while continuing to beat the mixture until stiff peaks form.
Once the cupcakes are fully baked, remove them from the oven and allow them to cool completely.
Pipe the meringue onto the cooled cupcakes using a piping bag and tip. You can also use a knife to spread the meringue on top of each cupcake.
To give the meringue a golden color, use a kitchen torch to lightly toast the top of each cupcake.
Store the cupcakes in a watertight vessel in the refrigerator until ready to serve.