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Lemon Meringue Cupcakes
Lemon Meringue Cupcakes

Before you jump to Lemon Meringue Cupcakes recipe, you may want to read this short interesting healthy tips about Choosing Wholesome Fast Food.

Almost every single article about losing weight and getting healthy explains readers to avoid drive through windows like the plague as well as to carry out all of their own cooking. This is really very true. But sometimes the last thing you would like to do is make a whole dinner for yourself and your family. Sometimes just about all you desperately want is to go to the drive through and get home quickly. Why shouldn’t you be capable of do this every now and then and not have a bunch of guilt about slipping up on your diet? This is because many of the famous fast food restaurants out there are trying to “healthy up” their choices. Here is how to eat healthfully when you hit the drive through.

Aim for the side dishes. Not that long ago, the sole side dish item at a fast food restaurant was French fries. Now many of the fast food choices have been widened quite a bit. There are many salads out there today. You can get chili. You can purchase a baked potato. You can get fruit. There are many healthful options that do not include things like putting something deep fried into your body. When you buy your meal through a drive through window, select side dishes instead of just grabbing something premade. When you are doing this you can keep your fat content and also calorie counts low.

Standard logic tells us that one sure way to get healthy and lose weight is to skip the drive through and to banish fast food restaurants from your thoughts. While, for the most part, this is a good strategy, if you make smart choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Sometimes the thing you need most is just to have somebody else do the cooking. There isn’t any reason to feel guilty about going to the drive through when you make healthy and balanced decisions!

*We hope you got benefit from reading it, now let’s go back to lemon meringue cupcakes recipe. You can have lemon meringue cupcakes using 20 ingredients and 8 steps. Here is how you do that. *

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