December 2, 2010

Lemon Meringue Cupcakes

From Isabella's recipe on Junior Masterchef Australia 2010 -
(Perfect for the Thermomix as no need to cream butter and sugar!) 
Converted to Thermotalk:

Rind of 1 lemon
225g sugar (I reduced this to 150g and used raw sugar)
250g pure cream
2 eggs
225g self raising flour
Lemon Curd
I just used some Thermomix lemon butter which I had already made and was in the fridge (see p 147 of the EDC)
3 egg whites
70g icing sugar


Preheat oven to 180'C. Place 12 patty cake liners in a 12 hole 1/2-cup capacity muffin pan.

Place rind and sugar into TM bowl and pulverise for 20 seconds on speed 9. Scrape down lemon rind and sugar from sides of the bowl.
Add remaining ingredients and mix for 30 seconds on speed 5.
Divide mixture between prepared liners and bake for 15-20 minutes or until cakes spring back to touch. Cool in muffin pan.

I just followed the Meringue method from the Lemon Meringue Pie recipe on page 153 of the EDC.  Keep an eye on the egg whites as you don't want to overbeat them.  The EDC says 3-5 mins but I now err on the side of the lower time limit.
Spoon meringue mixture into a piping bag. (I made a whole ring cake and was too lazy to pipe it so just slathered it on with a spatula!)

To serve, preheat grill to medium-high. Cut a small hole in the top of each cupcake and fill with 1-2 teaspoons of lemon curd. Pipe a swirl of meringue mixture on the top of each cupcake and place under heated grill for 60-90 seconds or until golden. Arrange on a serving plate with spoonfuls of lemon curd if desired.

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