Lemon Meringue Cupcakes: Emily’s “Unbirthday-Party”

22 Jan

So this is a rather delayed post, but it’s here finally! Exciting stuff, this was my first being paid for my baking (admittedly by my mum, but still).

This was my second time making lemon meringue cupcakes, but never before have I had to make so many cupcakes at once! By the end of the day I had made 3 batches of cupcakes, which also included making enough Swiss meringue and the lemon filling! Needless to say, I was exhausted by the end of it.

For Christmas I got “500 Cupcakes”, a recipe book, where I got the recipe for. This was the first one I tried, only 499 more to go. I slightly altered the meringue by changing it from plain meringue to Swiss meringue. Swiss meringue sounds hard to make, but it’s actually very simple.

First, the cupcakes:

  • 225 g butter, softened
  • 225 g caster sugar
  • 225 g self-raising flour
  • 4 eggs
  • 1 tsp vanilla essence

Preheat the oven to 175 degrees. Place all the cupcake ingredients in a large bowl, and beat with an electric whisk until smooth and pale, 2 minutes. Spoon the batter into cupcake cases. Bake for 20 minutes. Remove tins from the oven to cool for 5 minutes,

then remove the cupcakes and cool on a rack.

For the Lemon filling:

  • 75ml lemon juice
  • 400 g tin condensed milk

Combine the lemon juice and the condensed milk in a small bowl.

Remove the top from each cupcake and hollow out a small hole.

For the Swiss meringue:

  • 1/2 cup egg whites
  • 1 cup sugar

Lightly whisk egg whites and sugar together over simmering water until egg-white mixture a candy thermometer reads 160°C.
Pour hot whites into a room-temperature bowl and whip with an electric whisk on medium-high speed. When the mixer stops, the meringue should not move around in the bowl. Put the meringue in a piping bag with a large nozzle and pipe away!

Sprinkle a little bit of edible glitter on the finished cupcakes.



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