These Lemon Meringue Cupcakes are a delightful twist on the classic pie. They feature a moist and zesty lemon cupcake base topped with a fluffy meringue frosting that's toasted to perfection. A perfect treat for citrus lovers!
Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 2 tsp lemon zest. 1/4 cup fresh lemon juice. 1/2 cup whole milk. 1/2 tsp vanilla extract. 4 large egg whites. 1 cup granulated sugar. 1/4 tsp cream of tartar. 1/2 tsp vanilla extract.
Instructions: Warm your oven up to 350 F 175C and put paper liners in a cupcake tin. Mix the flour, baking powder, and salt together in a bowl with a whisk. Put away. With another bowl, cream the softened butter and 1 cup of sugar until it is fluffy and light. Add the eggs one at a time while beating. Then, add the lemon juice and zest and mix well. Add the dry ingredients first, then the milk, making sure to start with the dry mixture and end with it. Add 1/2 teaspoon of vanilla extract and mix until everything is just mixed together. Fill up each cupcake liner about two thirds of the way to the top with batter. Put it in the oven and bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Prepare the meringue while the cupcakes cool. Mix the egg whites, cream of tartar, and 1 cup of granulated sugar in a bowl that can handle heat. Place the bowl over a pot of water that is just starting to boil. Whisk the mixture constantly until the sugar is gone and it feels warm to the touch. Take the egg white mix off the heat and beat it on high speed with an electric mixer until stiff peaks form. Mix in 1/2 teaspoon of vanilla extract until everything is well mixed. Put the meringue topping on each cupcake after they are completely cool. You can pipe or spread it on. For a classic lemon meringue pie look, lightly brown the meringue topping with a kitchen torch. Wow, those lemon meringue cupcakes look delicious! Hope you enjoy them!
Prep Time: 20 minutes
Cook Time: 18-20
Restaurante Pontemaceira
