Monday, 4 March 2013
Lemon Meringue Cupcakes
This bake was totally last minute and happened because of leftover ingredients in my fridge - eggs and lemons - and ideas from some of my Twitter followers (thanks to Cakes Galore by Dawn and Choux Baker). I like to use up leftovers, as you may have noticed from my Things To Do With... series! I hate throwing things away and using up left over food is also purse friendly, did you know you can save up to £50 a month by throwing away less food? Find out more at Love Food, Hate Waste. Here's how I made these yummy cupcakes...
I started by creaming together 110g caster sugar and 110g Stork (you can use any butter or margarine). I then added 2 eggs, 1 tsp Pinner Vanilla paste, and the zest of 1 lemon.
Finally I folded in 110g self raising flour. I also added the juice of half a lemon, just because I felt like it!
I spooned the mixture into cupcake cases, first I put in about a teaspoon, then I added a blob of lemon curd, then covered with another teaspoon of batter.
Usually when I put things in the middle of my cupcakes, I wait until they are baked and scoop out some sponge, but I thought I'd follow the recipe and give this a go instead to see how it worked out. Unfortunately I wasn't too pleased with it as I found the lemon curd sank to the bottom. Next time I will scoop out the sponge like I usually do.
I baked them on 180C for about 20 minutes. Also I have finally figured out the secret to flat topped cupcakes - a good oven!! I love the oven in my new flat! They came out beautifully golden brown. I left them to cool and started on the meringue.
Using my food mixer I whisked 4 egg whites until stiff peaks formed. I then added 115g caster sugar, one spoonful at a time, whilst the mixer continued whisking the meringue. Once it was smooth and glossy, I sieved in 115g icing sugar and folded it gently to mix it in.
I used a piping bag to pipe cupcake (ish) sized circles onto baking paper and baked on 100C for about 90 minutes. You can tell they are done when the bottoms are crisp when tapped. I always do an extra meringue more than I need as a 'test' version, I can prod it and poke it to see if it's done and if I crack the whole thing it doesn't matter as I have plenty more.
Once the meringues were ready and cooled, I spread a bit more lemon curd on the top of the cupcakes, then places the meringues on top. For final flare, I added some gold glitter and lemon zest!
Both the sponge and meringues were really delicious. I really want a blowtorch now though so I can put the meringue directly onto the sponge and brown it off next time. The meringues I made were a little too big and ended up being 'hats' for the cupcakes. Still very yummy though!
Sponge recipe adapted from Eric Lanlard. Meringue recipe from Good Food.
I am entering this bake into Credit Crunch Munch hosted by Helen at Fuss Free Flavours, and Camilla at Fab Food 4 All because it used up leftover items in my fridge.