Lemon Meringue Cupcakes

Name: Lemon Meringue Cupcakes
Yield: Makes 12 cupcakes
Ingredients: ¼ cup (65 mL / 2.2 fl oz) water; 1 cup (215 g / 7.6 oz) caster sugar or superfine sugar; Candy thermometer; Zest of 1 lemon; ½ cup (125 mL / 4 fl oz) fresh lemon juice; ¼ cup (45 g / 1.6 oz) unsalted butter; 3 egg whites (90 g / 3.2 oz); ¼ teaspoon cream of tartar; 1 egg (45 g / 1.6 oz); 1 egg yolk (15 g / 0.5 oz); ⅔ cup (83 g / 2.9 oz) caster sugar or superfine sugar; ½ cup (110 mL / 3.7 fl oz) water; 2 teaspoons vanilla extract; 1 cup (160 g / 5.6 oz) plain or all-purpose flour, sifted; 4 eggs (180 g / 6.3 oz), separated; 2 teaspoons baking powder; ¾ cup (160 g / 5.6 oz) sugar; ⅔ cup (144 g / 5.1 oz) margarine

Preparation info

Makes
12
cupcakes

Difficulty
Medium

Appears in

Crazy Sweet Creations

By Ann Reardon

Published 2021

About

A beautifully simple affair of vanilla cake filled with lemon curd and topped with luscious Italian meringue frosting. They quickly disappear, leaving you wanting another.

Ingredients

Vanilla Cupcake

⅔ cup (144 g / 5.1 oz) margarine
¾

Cake
Vegetarian

Method

My Perfect Vanilla Cupcakes

Preheat the oven to 160°C (325°F).

Using electric beaters, cream the margarine and sugar together until light and fluffy. Add the egg yolks and whisk until combined. Add the flour, baking powder, water, and vanil