Finally it is here…the recipe for the cupcakes that go with the delicious lemon curd and Italian meringue frosting. I am a sucker for that perfect balance between sweet and sour and that is what lemon meringue hidden centre cupcakes are for me…perfectly delicious, sweet and sour! Yum!
The cupcakes are alot of work because of all the elements that need to be made but they are so worth it in the end…I cannot tell you how delicious they are…I wish I had one now!
Below are some of my handy hints and tips to help you make these scrumptious cupcakes.
Hints & Tips
- when coring the cupcake, you can use a knife but be careful not too take out too much cake. I used a cupcake corer that I bought from yuppiechef. Be sure to read the instructions as you need to twist it to get it to start coring.
- Fill the centre to the top with lemon curd and then leave for a while and top up any that look like a little sad…I love lots of curd.
- Be very careful when using the blow torch, as you do not want to burn yourself or melt anything. I did mine on a ceramic plate on the cake turn-style. I also had 2 assistances…which helped. So thanks baking buddies – Ange & Candy
- Lastly be sure to consume immediately as they are so delicious you will not want to wait! hehe!
Lemon meringue hidden centre cupcakes…yum!
lemon meringue hidden center cupcakes
Ingredients
- 3 cups cake flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 220 g unsalted butter, room temp
- 2 cups sugar
- 4 large eggs, room temp
- zest of 3 lemons, finely grated (approx 3 tbsp)
- 2 tbsp lemon juice, freshly squeezed
- 1 tsp vanilla extra
- 1 cup buttermilk
- lemon curd
- Italian meringue frosting
Method
- Preheat your oven to 180°C and prepare your muffin tins by lining them with cupcake cups/cases.
- Thoroughly mix together flour, baking powder and salt, set aside.
- With a stand mixer or hand mixer (obviously I used my Kenwood kMix) on a medium-high spped, cream the butter and sugar until light, pale and fluffy.
- Add the eggs, one at a time, mixing well until each is totally incorporated. Scarp down the side of the bowl, as needed.
- Beat in the zest and vanilla extract.
- Add the flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beat until just combined after each addition.
- Divide the batter equally amongst the cupcake cups, filling approximately three-quarters full. Bake for 25 minutes or until golden brown.
- Remove the cupcakes, place on a cooling rack and cool completely.
- Once cooled, core the cupcake with a knife or cupcake corer and fill with lemon curd. Leave to stand for a few minutes and top up any as necessary.
- Fill a piping bag fitted with a large open star nozzle (I used a 1M) with Italian meringue frosting. Pipe frosting onto each cupcake as you wish.
- Now hold a small blow torch about 10 cm from the frosting and move it round until the frosting is lightly browned all over.
Inside of lemon meringue hidden centre cupcakes
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They look too pretty to eat!
I know Claudz, but they were so yummy!