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Lemon Meringue Cupcakes
Lemon Meringue Cupcakes

Before you jump to Lemon Meringue Cupcakes recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.

We all know that, in order to really be healthful, nutritious and balanced diets are important as are good amounts of exercise. Sadly, there isn’t often enough time or energy for us to really do the things we need to do. Working out at the gym isn’t something people make time for when they get off from work. We want a delicious, greasy burger, not an equally delightful salad (unless we’re vegetarians). You will be pleased to discover that becoming healthy doesn’t have to be hard. With training you can get all of the nutritional requirements and the exercise that you need. Here are some tips to be as healthful as possible.

Select water over other products. Having a soda or cup of coffee once in awhile won’t hurt you too badly. Getting all your hydration from them is a awful idea. Ingesting water instead of other forms of drinks is a good way to help your body in its health and hydration. You’re also cutting hundreds of calories from your diet— without having to deal with terrible tasting diet food. Water is ordinarily one of the keys to really slimming down and getting healthy.

There are plenty of things you can go after to become healthy. Not all of them necessitate fancy gym memberships or limited diets. You can do tiny things every day to improve upon your health and lose weight. Being intelligent about the choices you make each day is a start. Getting as much exercise as you possibly can is another factor. The numbers on the scale aren’t the only signal of your health levels. You want your body to be strong too.

We hope you got insight from reading it, now let’s go back to lemon meringue cupcakes recipe. You can have lemon meringue cupcakes using 20 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to cook Lemon Meringue Cupcakes:
  1. Take For the cake
  2. You need 175 g unsalted butter, softened
  3. Get 175 g self-raising flour
  4. Get 175 g caster sugar
  5. Prepare 3 large eggs
  6. Prepare 1/2 tsp baking powder
  7. Prepare 1 tbsp lemon juice
  8. You need 1 tbsp lemon zest
  9. Provide 1-2 tbsp milk (if mixture is too stiff)
  10. Get For the lemon curd filling
  11. Get 115 g golden caster sugar
  12. You need 30 g cold unsalted butter, cut into pieces
  13. Provide 2 large eggs, lightly beaten
  14. Get Juice of 1 lemon
  15. Use Freshly grated zest 1 lemon
  16. Get For the lemon meringue frosting
  17. Prepare 170 g caster sugar
  18. Prepare 3 large egg whites (112g roughly)
  19. Prepare 1 tbsp lemon juice
  20. You need 1/4 tsp cream of tartar
Instructions to make Lemon Meringue Cupcakes:
  1. First, make the lemon curd. In a heavy saucepan, heat the sugar, butter, eggs and lemon juice over a fairly low heat, whisking all the time, until the mixture is thick enough to hold marks of the whisk. This will take around 12-15 minutes. Once thickened, immediately pour the curd through a sieve into a bowl. Stir in the zest and set aside to cool.
  2. Preheat your oven to 180degrees fan and prepare a muffin tray with muffin cases.
  3. Make the cakes: using a beater in an electric mixer, cream together the butter and sugar for 4-5 minutes until pale and fluffy. Beat in one egg at a time, for about 2 minutes per egg. Add the lemon juice and zest before finally adding the flour and baking powder and fold in gently until fully incorporated. Add some milk if the mixture seems a little stiff.
  4. Divide this mixture evenly between the cake cases and bake in the oven for around 15 - 18 minutes, or until lightly golden and a skewer comes out clean when put into the cakes. Set aside to cool completely.
  5. While your cakes are cooling, get started on your meringue frosting. Heat all the frosting ingredients in a metal mixing bowl (ideally one that attaches to your free-standing electric mixer) over a Bain marie. Whisk continuously until the sugar is dissolved and the mixture has reached a temperature of around 70-75 degrees C.
  6. Remove from the heat, put back to your free standing mixture and whisk on high for roughly 8-10 minutes until your meringue has doubled, even tripled in size, is glossy and stiff.
  7. When the cupcakes are cooled, core out the middle of each cupcake. You can do this using an Apple corer or a large piping nozzle. Place a dollop of lemon curd into the centre of each cupcake to the top.
  8. Pipe your meringue frosting onto each cupcake and blast the tops with a chefs blow torch, or place under a grill on a high setting to toast the meringue. Keep an eye on them! They will colour very quickly. Enjoy!

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