April 2, 2019

Lemon cupcakes

Jump to Recipe Print Recipe

 

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!

 

223 comments

Share your thoughts

Your email address will not be published.