During the past couple of the weeks, when we’ve seen a little more rain and clouds than we are used to, I decided to make the most of the time away from work and bake! I’ve been trying lots of new recipes, most recently I shared a recipe for a rich Red Velvet Cupcake which was so good, it inspired me to continue experimenting! Below is the recipe for my latest bake, a lemon cupcake filled with a delicious zingy curd and topped with a light, fluffy meringue!
This recipe makes 12 cupcakes, which are best kept in the fridge due the curd filling and meringue topping. The recipe is gluten free and FODMAP friendly. Usually, you need a blowtorch to give meringue that signature brown colour, but I didn’t want to buy a blowtorch for this recipe alone. Instead I just popped them back in a warm oven for a few minutes and I was very pleased with the outcome. A crisp brown shell, with a gooey meringue on the inside. Of course, if you have a blowtorch, go for it!
Lemon Meringue Cupcakes
Ingredients
Cupcakes:
- 225 g Butter
- 225 g Caster Sugar
- 225 g Gluten free self-raising flour
- 3 Eggs
- ½ Juice & zest of a lemon
- 12 tsp Lemon curd
Meringue topping:
- 3 Egg whites
- 150 g Caster sugar
Instructions
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Preheat the oven to 180 degrees/gas mark 4. Cream the butter and sugar together in a mixing bowl. Add the eggs and the flour gradually, folding as you go.
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Add the zest and juice from half a lemon and mix well.
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Prepare 12 cupcake cases in a tin. Gradually add the mixture until you have filled the cases three quarters of the way up (depending on how big you like your cupcakes). Place these in the oven for 15-20 minutes, or until golden brown.
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Cool the cupcakes on a wire rack, and prepare your meringue. Whisk the egg whites using an electric whisk until stiff peaks form. Gradually add the caster sugar a tablespoon at a time, and continue whisking.
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Cut a small indentation into the cupcake and fill with lemon curd.
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Pipe the meringue onto the top of cupcake, using a round or star-shaped piping nozzle, and either brown with a blowtorch, or place back in the oven for five minutes until it has changed colour.
I hope you enjoy baking these cupcakes, I personally enjoy the fact they look quite ordinary on the outside, yet so vibrant and flavourful on the inside. As always, let me know if you give this recipe a try, I love to see your bakes, it motivates me to keep sharing new ideas!
If you’re a fan of lemon, you might also like to try some of my other citrus recipes, such as my Lemon Tart, my Lemon Drizzle Cake or these Lemon & Elderflower Cupcakes.
Happy baking,
Alice x
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