Dessert Recipe Lemon meringue cupcakes
Ingredients:
- 200g unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 cup caster sugar
- 3 eggs
- 2 1/2 cups self-raising flour, sifted
- 1/2 cup milk
Lemon meringue
- 1 cup lemon butter
- 3 eggwhites
- 3/4 cup caster sugar
Instructions:
- Preheat oven 180C/160C fan-forced oven. Line two 12-hole, 1/3 cup-capacity muffin pans with paper cases.
- Using an electric mixer, beat butter, vanilla and sugar in a small bowl until light and fluffy. Add eggs, 1 at a time, beating after each addition (mixture will separate at this stage). Transfer mixture to a large bowl. Stir in half the flour. Stir in half the milk. Repeat with remaining flour and milk until combined.
- For 1/3 cup-capacity muffin pans use 2 level tablespoons of mixture. Bake for 15 to 17 minutes. Alternatively, for 1 tablespoon-capacity mini muffin pans use 1 tablespoon mixture. Bake for 10 to 12 minutes.
- Stand cakes in pans for 2 minutes. Transfer to a wire rack to cool.
- Using a small sharp knife, cut a 2cm-deep x 3cm-wide round from the top of each cooked cake. Discard tops. Spoon 2 teaspoons lemon butter into each hole. Place cakes on a large baking tray. Increase oven temperature to 200°C/180°C fan-forced.
- Using an electric mixer, beat eggwhites and sugar in a bowl for 10 minutes or until sugar is dissolved. Spoon mixture into a large snap-lock bag. Snip a 1cm triangle from 1 corner of bag. Pipe mixture over lemon butter. Bake for 3 to 4 minutes or until tops start to turn golden. Stand for 5 minutes. Serve.
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