The BEST Lemon Cupcakes...EVER

Do you want to know how to make the BEST Lemon Cupcakes?

I'll share my (not so secret anymore) Lemon cupcake recipe with you below.

I’m a sucker for anything Lemon. And I'm obsessed with lemon meringue pie. One of my all time fave desserts! Honestly, whats not to love?

Whilst these are not quite Lemon Meringue Pie....These delightful Lemon cupcakes are so light and fluffy. And for lack of a better word, super MOIST, bursting with lemon flavour.

Topped with toasted meringue and filled with my delicious lemon curd. You’ll love the refreshing lemony zest flavour in every bite!

The more lemon the better for me! But you can put in a little less of the lemon curd in the centres, if you were wanting less of a lemon punch.

Made with simple ingredients and easy to follow step by step guide. Give it a try. You honestly won't regret making these. I PROMISE.

This recipes makes 18 cupcakes

Lemon Cupcakes

330g Sugar

1 Tablespoon Baking Powder

2 cups Plain Flour (Sifted)

½ teaspoon Salt

70mls Full Cream Milk

225ml Sour Cream

150g Butter (Softened to room temp)

2 Tablespoons Lemon Juice

Zest of 1 medium Lemon

3 Eggs (at room temp)

  • Add all ingredients together in a bowl. Slowly mix together all ingredients. Adding the eggs in last.

  • Beat until smooth. Do not over-mix the batter.

  • Spoon batter evenly into 12 cupcake liners. Fill to about 2/3 full.

  • Bake for about 18-22 minutes. Until they bounce back once touched. Or insert a skewer through the middle of one of the cupcakes. If it comes out clean – the cupcakes are done.

Lemon Curd

2 Eggs, plus 2 Egg Yolks

3/4 cup (165g) Caster Sugar

1/3 cup (80g) Chilled Unsalted Butter

Zest and Juice of 2 Lemons

  • Whisk whole eggs, yolks and sugar in a saucepan until smooth, then place pan over a low heat

  • Add the butter, juice and zest and whisk continuously until thickened.

  • You can either strain through a sieve to make it smooth and get rid of the lemon zest “bits”, or leave as is. Then pour into a sterilised jar.

  • Lemon curd keeps, covered, in the fridge for up to 2 weeks.

Toasted Meringue

4 large Egg Whites

½ cup White Sugar

¾ cup Icing Sugar, sifted

Special Equipment: A kitchen torch (optional)

  • Using an electric mixer on high, beat egg whites until loose and foamy, about 2 minutes.

  • With the mixer running, gradually add white sugar and beat until stiff, shiny peaks form, about 5 minutes.

  • Gradually add icing sugar and beat another 2 minutes (meringue will deflate slightly when you add the powdered sugar but will regain volume).

  • Spoon decoratively or pipe meringue onto cupcakes (I used a star pastry piping tip for these ones).

  • Use a kitchen torch to toast meringue, if desired.

Optional: Lemon Sugar Syrup.

I used a simple lemon sugar syrup on my cupcakes. But you can skip This step if you prefer.

Sugar syrup is just equal parts water and caster sugar.

Boil both together in a saucepan until the sugar is completely dissolved.

Squeeze some lemon juice into the mix, stir and then lightly brush over your cupcakes using a pastry brush.

Make Ahead:

Cupcakes with meringue can be made 1 day ahead. Chill.

Serve and Enjoy.

I hope you love these cupcakes as much as we do.

I'd love to see what you all create! Please feel free to share your delicious creations with me.

Kacey x

info@picketfencecakedesign.com.au

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