Aren’t lemons dreamy, especially lemon curd. In fact any form of lemon inspired baking is a winner in my books, even a bonus if paired with fluffy toasted meringue! With this sound formula, I’ve always wanted to make a zesty cupcake, oozing with lemon curd and topped with charred meringue.
So when I was approached by the SPCA here in New Zealand to create a new recipe to promote their 2019 Annual Cupcake Day Fundraiser, a lemon meringue cupcake was a must. I originally shared this recipe as a feature on my Facebook, which was later shared on bite.co.nz. With interest growing, I decided to keep and now share this recipe here on my website too.
- 130g Self Raising Flour
- 130g Caster Sugar
- ¼ Teaspoon Baking Soda
- 130g Butter – Room Temperature
- 2 Egga
- 1 Tablespoon Lemon Juice
- Zest of 2 Lemons
- ½ Tablespoons Milk
- Lemon Curd
- 2 Egg Whites
- 170g Caster Sugar
- 3 Tablespoons Golden Syrup
- ½ Teaspoon Cream of Tartar
- ½ Teaspoon Vanilla Extract
To begin, preheat oven to 180°C and line cupcake tin with 12 paper cases.
Using the bowl of a free-standing mixer, add the butter, sugar, eggs, lemon juice and zest, before sifting in the flour and baking soda. Beat for about 60 seconds until smooth.
Lower the speed and slowly add the milk before turning mixer back up for about another 30 seconds.
Fill paper cases about two-thirds full and bake for 18-20 minutes or until cake springs back when touched. Allow to cool completely before filling the centre with lemon curd.
For the frosting, add the egg whites, sugar, golden syrup and cream of tartar to a heat-safe bowl and place over top of a pot of simmering water.
Using a hand-held beater, beat the frosting ingredients for 5-8 minutes over top of the simmering water. Frosting will turn pale, increase in volume, thicken and texture should become smooth when sugar is dissolved.
Either pipe or spoon meringue frosting over top of cupcakes before meringue topping sets and becomes too firm. For that added touch, you can also use a blowtorch to char your meringue frosting. Enjoy.