Little celebration cake that make the party even more special. Take the lemon meringue pie to another level with this gourmet cupcake recipe. This easy cupcake recipe is great for birthday parties and special desert!
Prep: 40 Minutes
Cook: 50 Minutes
Makes: 8 Cupcakes
Ingredients:
CAKE 1 1/4 cups (175g) plain flour
1 1/4 teaspoons baking powder
150g unsalted butter, room temperature
3/4 cup (165g) caster sugar
1/2 cup (125ml) pouring cream
3 egg yolks
1 egg
1 teaspoon vanilla extract
LEMON CURD 1 egg2 egg yolks90g caster sugar
Finely grated rind of 1 lemon
1/3 cup (80ml) lemon juice
70g chilled butter SWISS MERINGUE 3 eggs whites (105g)
3/4 cup (165g) caster sugar
Pinch cream of tartar
Method:
CAKE
Preheat oven to 160°C fan forced. Grease and line a (25cm x 30cm) lamington pan with baking paper
Sift flour and baking powder together; set aside
Assemble mixer with the scraper beater and the large mixer bowl. Add butter and sugar to bowl. Slowly turn mixer to CREAM/BEAT for 3-4 minutes or until pale and creamy
Combine cream, eggs and vanilla in a jug. Reduce speed and add half the liquid mixture, then half the flour mixture then repeat with the liquid and flour. Don't over mix. Spread mixture into prepared pan
Bake in preheated oven for 25 minutes or until a skewer inserted in centre comes out clean. Cool for 5 minutes before turning out onto a wire rack lined with baking paper. Leave turned upside down
LEMON CURD
Beat the egg, egg yolk and strain into a heat proof bowl. Whisk through sugar, lemon rind and juice and butter
Place bowl over a saucepan of simmering water, making sure the base of the bowl does not touch the water. Stir the mixture over simmering water for about 15-20 minutes, or until curd has thickened
Transfer to another bowl, cover with plastic wrap with a small side of the bowl uncovered to allow steam to escape and refrigerate until cold
SWISS MERINGUE
When ready to assemble the cakes make the meringue
Place egg whites, sugar and cream of tartar into the small mixer bowl. Place bowl carefully into a saucepan of simmering water and gently whisk for 3-4 minutes or until the sugar has dissolved and the mixture has warmed through.
Assemble the mixer with the scraper whisk onto the mixer. Whisk on the AERATE/WHIP for about 2 minutes or until mixture has thickened but not too stiff
To assemble, use a 5.5cm round cutter and cut 16 rounds from the cake
Spread 1-2 teaspoons of lemon curd onto half of the rounds. With the remaining rounds pipe or shape with a spoon, approximately 2 tablespoons of meringue onto each. Place meringue rounds on top of lemon curd
Using a chef's blow torch, lightly colour outside of meringue. Serve
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