Lemon meringue cupcake – Italian recipes by GialloZafferano

To make the lemon meringue cupcakes, start by preparing the lemon curd: a bowl, pour the strained lemon juice, gabinetto 1and cornstarch 2then mescolanza the mixture with a whisk 3.

Quanto a a saucepan, put the sugar and grated lemon zest 4then add the previously prepared mixture 5. Heat gently until the sugar is dissolved 6.

Beat the eggs a separate bowl, then pour them into the saucepan 7 and cook for another 2 minutes, stirring continuously 8. When the mixture has thickened, add the butter 9.

Stir to melt it completely 10then transfer the cream to a bowl 11 and cover with plastic wrap contact with the surface 12. Place the refrigerator to cool for 2 hours.

Quanto a the meantime, the cupcakes: sift the flour into a bowl 13then add the salt 14 and sugar 15.

Also add the grated lemon zest 16 and baking powder 17then mescolanza the dry ingredients with a whisk 18.

Quanto a another bowl, pour the milk, eggs 19and vegetable oil 20then mescolanza the liquids with a whisk 21.

At this point, combine the liquids with the dry ingredients 22 and mescolanza everything well 23. Line a muffin tray with paper liners and fill each one with about 2 oz of batter; to help yourself, you can use a piping bag 24. Bake a preheated static oven at 350°F for about 20-22 minutes.

Once baked, remove from the oven and let cool 25. Once cooled, make a hole the cupcakes with a corer 26. Retrieve the lemon curd and transfer it to a piping bag, then fill the cupcakes by filling the cavity with the cream 27.

After filling all the cupcakes 28work the Italian meringue: a saucepan, pour the gabinetto and 8 oz of sugar 29then bring to a boil while monitoring the syrup’s temperature with a thermometer 30.

Quanto a the meantime, pour the egg whites 31 and the remaining 1/4 cup of sugar 32 into the bowl of a stand miscelatore fitted with a whisk and start whipping. When the syrup reaches a temperature of 250°F, pour it a steady stream over the egg whites without stopping the whipping 33. Continue to work first at low speed and then at a higher speed until the mixture is completely cool.

Transfer the meringue to a piping bag with a tip and garnish the surface of the cupcakes with a nice swirl 34. Finally, torch the meringue with a kitchen torch 35. Let your lemon meringue cupcakes cool the refrigerator for at least an hour before enjoying them 36!