Recipe: Yummy Lemon Meringue Cupcakes

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Before you jump to Lemon Meringue Cupcakes recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Spending less Inside the Kitchen.

Remember when the only people who cared about the natural environment were tree huggers and hippies? That's a thing of the past now, with everyone being aware of the problems besetting the planet as well as the shared burden we have for turning things around. According to the specialists, to clean up the environment we are all going to have to make some changes. Each and every family should start generating changes that are environmentally friendly and they have to do this soon. The cooking area is a good starting point saving energy by going more green.

A massive amount of electricity is actually consumed by freezers and also refrigerators, and it's even worse if they are working inefficiently. In case you can get a new one, they use about 60% less than the old models that happen to be more than ten years old. The correct temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use much less electricity. You can minimize how often the motor has to run by regularly cleaning the condenser, which will save on electricity.

As you can see, there are many little elements that you can do to save energy, and save money, in the kitchen alone. Environmentally friendly living is not that tough. Mostly, all it takes is a little common sense.

We hope you got benefit from reading it, now let's go back to lemon meringue cupcakes recipe. To make lemon meringue cupcakes you only need 20 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to make Lemon Meringue Cupcakes:

1. Provide of For the cake.
2. Provide 175 g of unsalted butter, softened.
3. Prepare 175 g of self-raising flour.
4. Use 175 g of caster sugar.
5. Prepare 3 of large eggs.
6. Prepare 1/2 tsp of baking powder.
7. Get 1 tbsp of lemon juice.
8. Prepare 1 tbsp of lemon zest.
9. Provide 1-2 tbsp of milk (if mixture is too stiff).
10. Provide of For the lemon curd filling.
11. You need 115 g of golden caster sugar.
12. Get 30 g of cold unsalted butter, cut into pieces.
13. Take 2 of large eggs, lightly beaten.
14. Provide of Juice of 1 lemon.
15. Use of Freshly grated zest 1 lemon.
16. Prepare of For the lemon meringue frosting.
17. Take 170 g of caster sugar.
18. Prepare 3 of large egg whites (112g roughly).
19. Take 1 tbsp of lemon juice.
20. You need 1/4 tsp of cream of tartar.

Instructions to make Lemon Meringue Cupcakes:

1. First, make the lemon curd. In a heavy saucepan, heat the sugar, butter, eggs and lemon juice over a fairly low heat, whisking all the time, until the mixture is thick enough to hold marks of the whisk. This will take around 12-15 minutes. Once thickened, immediately pour the curd through a sieve into a bowl. Stir in the zest and set aside to cool..
2. Preheat your oven to 180degrees fan and prepare a muffin tray with muffin cases..
3. Make the cakes: using a beater in an electric mixer, cream together the butter and sugar for 4-5 minutes until pale and fluffy. Beat in one egg at a time, for about 2 minutes per egg. Add the lemon juice and zest before finally adding the flour and baking powder and fold in gently until fully incorporated. Add some milk if the mixture seems a little stiff..
4. Divide this mixture evenly between the cake cases and bake in the oven for around 15 - 18 minutes, or until lightly golden and a skewer comes out clean when put into the cakes. Set aside to cool completely..
5. While your cakes are cooling, get started on your meringue frosting. Heat all the frosting ingredients in a metal mixing bowl (ideally one that attaches to your free-standing electric mixer) over a Bain marie. Whisk continuously until the sugar is dissolved and the mixture has reached a temperature of around 70-75 degrees C..
6. Remove from the heat, put back to your free standing mixture and whisk on high for roughly 8-10 minutes until your meringue has doubled, even tripled in size, is glossy and stiff..
7. When the cupcakes are cooled, core out the middle of each cupcake. You can do this using an Apple corer or a large piping nozzle. Place a dollop of lemon curd into the centre of each cupcake to the top..
8. Pipe your meringue frosting onto each cupcake and blast the tops with a chefs blow torch, or place under a grill on a high setting to toast the meringue. Keep an eye on them! They will colour very quickly. Enjoy!.

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