Lemon Meringue Cupcakes
Ingredients:
For the Cupcakes:
1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
2 tsp vanilla extract
½ cup whole milk
For the Lemon Curd Filling:
½ cup fresh lemon juice
1 tbsp lemon zest
½ cup granulated sugar
3 egg yolks
3 tbsp unsalted butter
For the Meringue Topping:
3 egg whites
½ cup granulated sugar
½ tsp vanilla extract
Instructions:
1. Make the Cupcakes
Preheat oven to 350°F (175°C) and line a cupcake tin with liners.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, then mix in vanilla extract.
Gradually mix in dry ingredients, alternating with milk, until smooth.
Divide batter into cupcake liners, filling about ¾ full.
Bake for 18-20 minutes or until a toothpick comes out clean.
Let cupcakes cool completely.
2. Prepare the Lemon Curd
In a saucepan, whisk together lemon juice, zest, sugar, and egg yolks over medium heat.
Cook while stirring constantly until thickened (about 5 minutes).
Remove from heat and stir in butter. Let cool before using.
3. Make the Meringue
In a clean bowl, beat egg whites until soft peaks form.
Gradually add sugar while beating until stiff peaks form.
Mix in vanilla extract.
4. Assemble the Cupcakes
Cut a small hole in the center of each cupcake.
Fill with lemon curd.
Pipe meringue on top and lightly toast with a kitchen torch.
Enjoy your Lemon Meringue Cupcakes! 🍋🔥