April 2, 2019

Lemon cupcakes

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Lemon cupcakes with lemon curd filling and merignue frosting

Print Recipe
Prep Time 40 mins
Cook Time 10 mins
Total Time 50 mins
Servings 18 cupcakes

Ingredients
  

For the cupcake

  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 cup + 1tbsp castor sugar
  • 3 tbsp butter
  • 3 tsp oil
  • 1 egg
  • 2 egg yolks
  • 1/3 cup milk
  • 6 tbsp lemon juice
  • 1 tbsp lemon zest

For the lemon curd filling

  • 25 g butter
  • 25 g castor sugar
  • 50 ml lemon juice
  • zest of 1 lemon
  • 1/2 tbsp cornflour
  • 1/2 tbsp water
  • 25 g condensed milk

For the meringue frosting

  • 3 egg whites
  • 3/4 cup + 1tbsp castor sugar
  • 1/3 cup water

Instructions
 

For the cupcake

  • Preheat the oven to 180C and line your cupcake tins with liners
  • In a bowl sift  together the dry ingredients- flour, baking soda, and baking powder and keep it aside
  • In a separate bowl, beat together the butter, sugar and lemon zest until light and fluffy.
  • Add in the egg and egg yolks and beat mix well. 
  • Blend in the oil and lemon juice and mix well.
  • Alternatively, add in the milk and the dry ingredients and combine well. 
  • Fill in your cupcake tins 3/4 of the way through, and bake until a toothpick inserted comes out clean, about 15 minutes.
  • Cool completely before assembling

For the lemon curd filling

  • In a saucepan, add in the butter, sugar, water, lemon juice, and lemon zest and heat it on medium flame until they are dissolved well
  • Add in the cornflour, and mix well.
  • Pour this over the condensed milk in a separate bowl, and mix well
  • Once cooled completely, fill the curd in a piping bag.

For the meringue frosting

  • On a double boiler, add in water and 3/4 cup of sugar, and heat until the sugar has completely dissolved.
  • In a large separate bowl, add in the egg whites and 1 tbsp of sugar, and beat on high until soft peaks.
  • Then, slowly pour in the sugar and water mixture (while still slightly warm) and beat for another 2-3 minutes on high, until stiff, and glossy peaks form. 
  • Fill this frosting in a piping bag fitted with a star tip. 

For assembling

  • Once the cupcakes are cooled, using a teaspoon, scoop out a bit of the cupcake from the top from each cupcake. 
  • Fill in with the lemon curd filling and place back the scooped out cupcake
  • Pipe the cupcake with the frosting now. 
  • Now, carefully over a gas flame (turned high), tilt over the cupcake, so the flame touches the frosting and creates a charred effect.

These lemon cupcakes were on my try-list since a longggg while now.

the only thing stopping me from trying them was the issue of a blowtorch.

This lemon cupcake is filled with a lemon curd filling and topped with a meringue frosting.

This frosting needs to be torched (with a flame) to give it the signature look.

So I tried on a few hacks. I tried using a candle on a tester frosting on a spatula to torch it, and it worked. Buuutttt, it was wayyy too slow a process. So I switched to a gas flame. I tried the same with a gas flame, and it worked like magic! Except the top burned a little too much, but it looked fabulous anyways.

Although it looked terrifying to try in the beginning but turns out, its a super easy recipe to follow and try!

 

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