Arn’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.
Enjoy!
- 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
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To begin, preheat oven to 180°C and line cupcake tin with 12 paper cases.
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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.
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Lower the speed and slowly add the milk before turning mixer back up for about another 30 seconds.
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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.
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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.
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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.
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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.
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