LEMON MERINGUE CUPCAKES
(Makes 24 cupcakes)
380 g cake flour (730 ml)
300 g sugar (375 ml)
7,5 ml bicarbonate of soda
2,5 ml salt
300 ml sunflower oil
zest of one large lemon
375 ml amasi or buttermilk
30 ml lemon juice
- Preheat the oven to 180°C and line 2 cupcake pans with papers
- Sieve together the cake flour, sugar, bicarbonate of soda and the salt.
- In another bowl – mix together the eggs, oil, amasi, lemon juice and the zest.
- Add the liquid ingredients to the dry ingredients and mix it very well to make the batter
- Spoon the batter into the prepared cupcake pans and bake for ±20 minutes until cooked
- Transfer to a wire rack and cool completely.
- When the cupcakes are cool, cut out a small cone in the centre of each one and fill with 15 ml lemon curd.
- Pipe or top generously with the Meringue and scorch with a blowtorch.
Use a lemon buttercream instead of the Meringue to pipe on top of the lemoncurd filled cupcakes
(The curd will stay fresh for about 4 days in the fridge)
3 egg yolks
250 ml castor sugar
finely grated zest of 1 lemon
180 ml lemon juice
160 g butter, cubed
25 ml cornflour mixed with 30 ml water to make a paste
- Beat together the eggs, yoks, castor sugar, rind and lemon juice in a saucepan.
- Place the saucepan on the stove on low heat, add half of the butter and whisk all the time until the curd thickens and reach boiling point.
- Remove from the heat and add the rest of the butter. Whisk gently until the butter has melted.
- Pour the curd into a glass bowl and cover the surface with cling film. Allow to come to room temperature then store in the fridge to firm up.
MERINGUE 7 MINUTE FROSTING
2 egg whites
125 ml castor sugar
1 ml cream of tartar
pinch of salt
2,5 ml vanilla extract
- Combine the egg whites, sugar, cream of tartar, salt and vanilla in a bowl and place on a saucepan with simmering water. The bottom of the bowl must NOT touch the water.
- Use an electric hand mixer and whisk the mixture for 7 minutes on high speed over the simmering water until the sugar has dissolved, the mixture is hot to the touch and you have stiff, glossy peaks of meringue.
- Spread on cake or spoon into a pipping bag and use immediately