These are one of my favourite cupcakes, light fluffy italian meringue offset with tangy lemon curd and vanilla cupcake.
Make the cupcake using the vanilla cake recipe on the bottom of this post: vanilla cupcakes
While they are cooking make your lemon curd and italian meringue.
Lemon Curd Recipe
165g (5.82 ounces) caster sugar
2 eggs plus 2 yolks
zest of 2 lemons
240ml lemon juice
90g (3.17 ounces) unsalted butter, chopped
Whisk together the sugar, eggs, yolks, lemon zest and juice.
Microwave in 1 minute intervals whisking each time until it thickens.
Whisk in the butter, then pour curd into jam jars or drinking glasses covered in plastic wrap and store in the refrigerator.
Italian Meringue Recipe (click here for video instructions)
3 large eggs
1 cup caster sugar
1/4 cup water
Put the sugar and the water in a saucepan and bring to the boil. Wash down the sides of the pan with a pastry brush and leave unstirred until it reaches 238oF or 114oC on a candy thermometer.
Immediately remove from heat and with the beaters running pour in a thin stream into the egg whites.
Beat until cooled, this can take a while so if using hand mixers i like to put a bowl of iced water underneath the mixing bowl to speed up the cooling process. When it is cool it will be thick smooth and glossy.
Constructing the cupcakes
Using a knife or a spoon cut a hole out of the top of each cupcake and fill with a teaspoon of lemon curd. Top with a piped swirl of italian meringue. You can place the cupcakes under the grill for a short moment if you want the meringue to be golden.
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