Lemon meringue cupcake
Lemon meringue cupcakes are an explosion of flavor! Soft cupcakes with a creamy lemon heart, topped with a cloud of flambéed meringue. Perfect as a vegetarian dessert, these cupcakes are an unforgettable experience. Discover our easy recipe to make these delicious homemade lemon cupcakes now!
Dietary Information
Servings:
- 1
To make lemon meringue cupcakes, start by preparing the lemon curd: in a bowl, pour the filtered lemon juice, water 1 and cornstarch 2, then mix the mixture with a whisk 3.
- 2
In a saucepan, put the sugar and grated lemon zest 4, then add the previously prepared mixture 5. Heat over low heat until the sugar is dissolved 6.
- 3
Beat the eggs in a separate bowl, then pour them into the saucepan 7 and cook for another 2 minutes, stirring constantly 8. When the mixture has thickened, also add the butter 9.
- 4
Stir to dissolve completely 10, then transfer the cream to a bowl 11 and cover with plastic wrap in contact 12. Refrigerate for 2 hours.
- 5
In the meantime, dedicate yourself to the cupcakes: sift the flour into a bowl 13, then add the salt 14 and the sugar 15.
- 6
Also add the grated lemon zest 16 and the yeast 17, then mix the powders with the whisk 18.
- 7
In another bowl, pour the milk, eggs 19 and seed oil 20, then mix the liquids with the whisk 21.
- 8
At this point, add the liquids to the powders 22 and mix everything well 23. Line a muffin tin with paper cups and fill each with about 60 g of dough; to help you, you can use a piping bag 24. Bake in a preheated static oven at 180° for about 20-22 minutes.
- 9
Once cooked, take out of the oven and let cool 25. Once cooled, make a hole in the cupcakes with a corer 26. Take the lemon curd and transfer it to a piping bag, then fill the cupcakes by filling the cavity with the cream 27.
- 10
After filling all the cupcakes 28, take care of the Italian meringue: in a saucepan, pour the water and 230 g of sugar 29, then bring to a boil, monitoring the temperature of the syrup with a thermometer 30.
- 11
In the meantime, pour the egg whites 31 and the remaining 50 g of sugar 32 into the bowl of a planetary mixer equipped with a whisk and start whipping. When the syrup has reached a temperature of 121°, pour it in a thin stream over the egg whites without stopping whipping them 33. Continue to work first at low speed and then at higher speed, until the mixture has completely cooled.
- 12
Transfer the meringue to a piping bag with a star nozzle and garnish the surface of the cupcakes with a nice tuft 34. Finally, flame the meringue with a kitchen torch 35. Let your lemon meringue cupcakes cool in the refrigerator for at least an hour before enjoying them 36!
| Nutrient | Amount |
|---|
You Will Also Love
"Do you want a delicious and easy-to-prepare dessert? Our microwave brownies are the answer! Perfect for a sudden craving for sweets, this recipe is so simple that anyone can make it in minutes. Discover our easy recipe now and treat yourself to a moment of pure pleasure with these irresistible microwave brownies!"
"The blueberry panna cotta with Pavesini biscuits is a creamy and irresistible spoon dessert, perfect for ending a dinner on a high note or indulging in a delicious treat. This blueberry panna cotta is very easy and quick to prepare, a no-bake dessert that will win everyone over. With our panna cotta recipe, preparing a Pavesini dessert becomes child's play!"
Delight your palate with the Pavesini Cake with Strawberries and Apricots, the perfect spring dessert! This easy cake recipe comes together in just 45 minutes, making it ideal for a quick cake treat. Get ready to create a fresh and delicious dessert with our strawberry apricot cake recipe – a guaranteed crowd-pleaser!
"The cold cheesecake is a dessert that enchants both the eyes and the palate: a true joy to conclude every meal! Perfect for summer, this cold cheesecake is also incredibly simple and quick to prepare. With our easy cheesecake recipe, you can make a no bake cheesecake in just 20 minutes, ideal for a sweet break or a dinner with friends."