I have been dying to try and make this meringue topping for cupcakes after sampling the lovely Meredith’s weeks ago but I have been waiting for a special occasion – my Nana’s 85th birthday party was the perfect occasion. Now I have to apologise – the above photo does not do the topping justice, I was in a rush to get to the party and the topping had been on the cupcake for about two minutes before I bit into it to take a picture so it didn’t get time to set. However, it doesn’t matter because the cupcakes were absolutely delicious and a hit with everyone.
Ingredients:
90g softened butter
90g softened cream cheese
The rind of 1 large lemon (minimum of 2 teaspoons)
1 tablespoon of freshly squeezed lemon juice
⅔ cup caster sugar
2 eggs
½ cup all-purpose flour
⅓ cup self-raising flour
Method:
Pre-heat the oven to 160°C. Line a 12 cupcake pan, with cupcake papers.
Beat the butter and cream cheese until smooth, then beat in lemon rind/juice, sugar and eggs until you have a nice creamy mixture.
Sift the flours. Add the flour gradually to the cheese mixture and beat on a low speed, until just combined.
Divide the mixture evenly between the cake cases and bake for 20 minutes until firm to touch. Allow to cool for a few minutes and then transfer to a wire rack.
I used my ¼ teaspoon measure to scoop out the centre of the cupcake and I filled the hole with ‘Barker’s Lemon Curd’ or, you could make your own lemon curd.
Meringue Topping:
2 egg whites
150g caster sugar
Whisk egg whites and caster sugar in a heatproof bowl over a saucepan of simmering water for approximately 5 minutes (until sugar has dissolved - when you rub some of the mixture between your fingertips it won't feel grainy). Move bowl to mixer, using whisk attachment mix until stiff peaks form and the mixture thick and glossy.
All packed up and ready to go
I doubled the recipe for both the cupcakes and the topping to take 24 along with me. I definitely recommend giving these a go – you will thank me, I promise. Oh and if you were wondering about the cute cupcake casings they are ‘Mrs Roger’s Baking Cups’ from Living and Giving.
Happy Birthday Nana! xox
These look yummy, can't wait to try them!
ReplyDeleteMaybe you could have put a blow torch to the meringue top to set them?
Hello Anonymous,
ReplyDeleteMy flatmate made some very similar to these - I posted a pic up on our facebook page.
She put hers under our grill for a little bit and set the topping :)
-Mel
Hi - the whole point of stirring the egg whites on the stove top first (cooking it so it is not raw) is so that you can eat nice white glossy meringue without having to blow torch or cook in the oven (essentially re-heating the cupcake and any filling you have added), you could do this if you wanted but it does set and looks lovely and bright white, as you can see from the second photo.
ReplyDeleteI made these cupcakes a couple of weeks ago and they were a big hit with our guests. Loved the recipe, the cream cheese makes them delicious, and what a great idea to add the lemon curd and make meringue topping. I'll definitely be making these again. To the above comment - I guess you could use a little chef's blowtorch to darken the top but they were nice as they were.
ReplyDelete- Nina