Lemon meringue cupcakes

Lemon meringue cupcakes
40 min.
12
179kcal

Suggestions


Indulge your sweet tooth with these delightful lemon meringue cupcakes that blend the zesty freshness of lemons with the airy sweetness of meringue. Perfect for a dinner party or a cozy afternoon treat, these cupcakes will impress your guests and elevate any gathering. Each bite offers a harmonious balance between the tangy lemon curd and the light, fluffy meringue, making it an irresistible dessert option.

One of the exciting aspects of this recipe is its versatility. Whether you're hosting a birthday celebration or simply want to enjoy a delicious treat at home, these cupcakes are sure to be a hit. The cupcakes are deceptively simple to make, taking just 40 minutes from preparation to enjoying a delectable dessert, and serve 12 people! It’s an excellent treat for gatherings, family events, or a special day when you want to treat yourself.

Let’s not forget about the visual appeal. Topped with glossy, golden meringue, these cupcakes are a feast for the eyes, inviting everyone to take a bite. As you bake them to perfection, your kitchen will be filled with enticing aromas that hint at the zesty flavor awaiting you. With a caloric value of just 179 kcal per serving, you can savor the sweetness without too much guilt. So why not treat yourself to some fun in the kitchen, and whip up a batch of these delightful lemon meringue cupcakes today?

Ingredients

  • 200 sugar 
  • 100 butter softened
  •  egg whites 
  •  juice of lemon 
  • 100 self raising flour 
  • tbsp lemon curd 

Equipment

  • bowl
  • oven
  • whisk

Directions

  1. Heat oven to 180C/160C fan/gas
  2. Beat half the sugar and all the butter until pale, then add whole eggs, one by one, beating in well each time. Stir in the zest and a squeeze of lemon juice, then fold in flour. Check the batters consistency; it should softly drop off the end of a spoon.
  3. Add more lemon juice if its a bit stiff.
  4. Line a 12-hole bun tin with cake cases and put 1 large tbsp mix in each. Smooth then make a little dip in the centre. Spoon 1 tsp lemon curd into each dip and cover with 1 tbsp cake mix.
  5. Bake for 10 mins.
  6. Meanwhile, place the egg whites into a clean bowl, whisk until stiff peaks form, then whisk in the rest of the sugar a tbsp at a time. Keep whisking until the mixture looks glossy and has thickened a little, like shaving foam. Spoon the mixture into a freezer bag and snip off the end to leave a hole with a 1.5cm diameter.
  7. Take the cakes out of the oven tops should be very pale and just firm then pipe meringue all over the cakes. Return to the oven for 10-15 mins until the cakes are cooked through and meringue lightly browned. Can be made 1 day ahead.

Nutrition Facts

Calories179kcal
Protein3.94%
Fat37.24%
Carbs58.82%

Properties

Glycemic Index
15.59
Glycemic Load
15.55
Inflammation Score
-1
Nutrition Score
1.2891304376333%

Flavonoids

Eriodictyol
0.24mg
Hesperetin
0.72mg
Naringenin
0.07mg
Quercetin
0.02mg

Nutrients percent of daily need

Calories:178.92kcal
8.95%
Fat:7.55g
11.62%
Saturated Fat:4.68g
29.25%
Carbohydrates:26.85g
8.95%
Net Carbohydrates:26.62g
9.68%
Sugar:20.63g
22.92%
Cholesterol:17.92mg
5.97%
Sodium:81.27mg
3.53%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.8g
3.59%
Selenium:4.5µg
6.42%
Vitamin A:208.72IU
4.17%
Manganese:0.07mg
3.39%
Vitamin C:1.93mg
2.35%
Vitamin B2:0.03mg
1.98%
Vitamin E:0.23mg
1.56%
Phosphorus:11.23mg
1.12%
Folate:4.2µg
1.05%