Cupcake Takes Over Pie

Actually Written: Term 3 2011

Yep, this Lemon Meringue Cupcake was a school Food Tech class extraordinaire of an
item – a true love for me (and without chocolate too!) Sweet cupcakes with a
surprise lemon curd filling (store bought but seriously, just use a homemade
version – probably from the lemon meringue pie!). I tweaked the recipe here and
there because well, for one thing, there was a lack of curd – 1/2 cup for 12
cupcakes are you serious? I also added 1 tbs lemon juice to a very lemony muffin since it was very sweet.

Overall, a dam good imitation of a pie without being the
classic pie. Doesn’t make much sense but when you make it, I promise it will.
Oooh, and my awesome teacher brought in her blowtorches – We could have sold
our end results at a cupcake bakery (or even THE cupcake bakery because they
all looked so fabulous! – well, most of them…)

Lemon Meringue Cupcakes
Adapted from School Recipe which was adapted from Junior Masterchef’s Lemon
Meringue Cupcakes

Makes: 12 muffins – yea, larger is better in this case

Ingredients

• 1 cup pure cream
• 1 tbs lemon juice
• 1 cup caster sugar
• 2 eggs
• 1 1/2 cups self-raising flour
• Finely grated rind of 1 lemon
• 1-1 1/2 cups homemade lemon curd/lemon butter
  (recipe from lemon
  meringue pie on Exclusively Food)

Meringue

• 2 egg whites
• 1/3 cup caster sugar

Method

1. Preheat oven to 180 degrees C.
2. Place 12 muffin liners in a 12 hole muffin pan
3. Place cream, sugar, lemon juice and eggs into a large bowl and mix until smooth
4. Gradually add flour and lemon zest and fold into batter until smooth and thick
5. Divide evenly between 12 papers and place in oven
6. Bake for 20-25 minutes or until a skewer comes out clean when inserted.
7. Meringue: Beat egg whites using an electric beater until soft peaks form. Slowly beat in
   sugar one tbs at a time until dissolved.
8. Place in a piping bag
9. Cut a medium round out of each muffin and fill with curd. Cover tops with muffin
   cut outs. Pipe meringue onto each cupcake
10. Place under a grill heated at high for 60 seconds (no more otherwise there WILL be
    meringue burns everywhere) or use a blowtorch to slightly brown meringues.