These cute-as-a-button mini lemon meringue cupcakes are super easy to make. I whipped them up within an hour. And they are yummy too!
Well, what can I say, except that we need more recipes like this.
Itsy Bitsy Lemon Meringue Cupcakes
(Adapted from The Australian Women's Weekly)
4 egg yolks
75g caster sugar
80ml lemon juice
125g butter, softened
2 teaspoons finely grated lemon rind
150g caster sugar
60g desiccated coconut
185g self-raising flour
4 egg whites
200 grams caster sugar
1 teaspoon vanilla extract
To make lemon curd:
Combine ingredients in a small heatproof bowl over a pan of simmering water; stir constantly, until mixture thickens slightly. Remove from heat. Cover surface with plastic wrap; refrigerate until cold.
To make lemon cake:
Preheat the oven to 180 degrees celsius (160 degrees celsius fan-forced). Line mini cupcake pan with paper cases.
Beat butter, rind, sugar and eggs in a small bowl with an electric mixer until light and fluffy. Stir in the coconut, then sifted flour and milk. Divide mixture among cases; smooth surface. Bake for about 15-20 minutes or until cooked. Cool cupcakes on wire racks.
Cut a small hole in centre of each cake and fill with lemon curd.
To make meringue:
Combine egg whites and sugar in a small bowl, beat with an electric mixer until thick and glossy. Spoon meringue into a piping bag fitted with a star tip. Pipe meringue on cakes. Bake in preheated oven at 220 degrees celsius (200 degrees celsius fan-forced) until brown lightly, about 5 minutes. (Note: I used blowtorch to brown the meringue)