Name: Martha's lemon meringue cupcakes
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 1
Ingredients: 750.00 ml plain flour; 10.00 gm baking powder; 1.20 gm salt; 250g unsalted butter, softened; 430.00 gm caster sugar; 4 large eggs, at room temperature; 40.00 ml finely grated lemon rind; 4.40 gm pure vanilla extract; 260.00 gm buttermilk; 42.00 gm lemon juice; 8 large egg yolks; 20.00 ml finely grated lemon rind; 173.25 gm lemon juice; 215.00 gm caster sugar; Pinch salt; 150g cold unsalted butter, cut into pieces; 322.50 gm caster sugar; 55.60 gm glucose syrup; 6 large egg whites, at room temperature; Extra 40.00 gm caster sugar

Martha's lemon meringue cupcakes

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Prep Time:
40 minutes

Cook Time:
45 minutes

Total Time:
85 minutes

Indulge in zesty lemon meringue cupcakes with a fluffy white topping.

Ingredients:

750.00 ml plain flour
10.00 gm baking powder
1.20 gm salt
250g unsalted butter, softened
4 large eggs, at room temperature
40.00 ml finely grated lemon rind
4.40 gm pure vanilla extract
260.00 gm buttermilk
42.00 gm lemon juice
8 large egg yolks
20.00 ml finely grated lemon rind
173.25 gm lemon juice
215.00 gm caster sugar
Pinch salt
150g cold unsalted butter, cut into pieces
322.50 gm caster sugar
55.60 gm glucose syrup
6 large egg whites, at room temperature
Extra 40.00 gm caster sugar

Instructions:

For Lemon Curd: Combine yolks, lemon rind, lemon juice, and sugar in a heavy-based saucepan. Cook over medium-high heat, stirring constantly for 8 to 10 minutes until thick. Remove from heat, add salt and butter gradually, stirring until smooth. Strain through a sieve into a bowl, cover with plastic wrap touching the surface. Chill for at least 2 hours before serving.
Preheat oven to 160°C/140°C fan-forced. Line two 12-hole muffin pans with paper cases. Whisk together flour, baking powder, and salt.
Cream together the butter and sugar until light and fluffy using an electric mixer. Incorporate the eggs one at a time, ensuring each is well mixed in and scraping down the sides of the bowl as needed. Mix in the lemon rind and vanilla. Gradually add the flour mixture in three parts, alternating with the buttermilk and lemon juice in two additions. Beat until just combined after each addition.
Spoon batter into prepared muffin tin, filling each cup three-quarters full. Bake for around 25 minutes, rotating pans halfway, until golden brown and a toothpick inserted in the center comes out clean. Place on wire racks to cool.
Make Seven-minute frosting: In a small saucepan, combine sugar, 2/3 cup water, and glucose syrup. Bring to a boil over medium heat without stirring until sugar dissolves. Clip a candy thermometer to the side of the pan and let syrup reach 110°C. Meanwhile, beat egg whites in a heatproof bowl with an electric mixer until soft peaks form. Gradually add 2 tablespoons of sugar while beating. Once the syrup reaches the right temperature, remove from heat and pour it into the egg whites slowly while mixing. Beat on medium-high speed for about 7 minutes until the mixture is cool to the touch and stiff peaks form. Use right away.
To finish, generously layer 1 tablespoon of zesty lemon curd onto the center of each cupcake. Fill a piping bag equipped with a 5mm star-shaped nozzle with frosting. Pipe the frosting onto each cupcake, creating a beautiful swirl and a peak as you lift the nozzle. Using a blowtorch held about 8cm away, lightly brown the frosting all over by waving it back and forth. Serve promptly to enjoy!

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