Belula

Lemon Meringue Cupcakes

Belula March 09, 2020
90° shot of the Lemon Meringue Cupcakes focusing on the one closest to the camera

Sometimes mistakes turn into great things. This is one of those times. I was attempting something completely different, I was trying to make fluffier, lighter financiers, but they turned out too light when I first tested them. I needed a solution to my problem. And then I remembered cupcakes. As it happens, I had plenty of paper molds at home, and I thought to myself the planets are aligning. Suddenly my financier frustration became cupcake hope.

Pipe out the meringue frosting on Cupcakes using a piping bag

This is the lightest, moistest, most delicious lemon cupcake you will ever try. It's incredible. And it’s all thanks to the egg whites: beat egg whites to be more precise. It's a game changer. And the brown butter. Always the butter. You know I live in France, right? We can't go without butter long. 😊

Overhead shot of the Lemon Meringue Cupcakes from far away
45° shot of three Lemon Meringue Cupcakes with the focus on the one at the centre
Closeup shot of one Lemon Meringue Cupcakes minus one bite

I took these (some, because some had to stay at home!) to a dinner party I was invited to, and they were a success. Two of my friends had had their birthdays recently so we even sang happy birthday and blew out candles. They could be a cute mini birthday cake. 😊

Overhead shot of the Lemon Meringue Cupcakes
Lemon Meringue Cupcakes
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes

Servings: 20 cupcakes
Nutrition: 173 cal
Cuisine: American

Ingredients

Cupcakes

  • Powdered Sugar 140 g
  • Almond Flour 20 g
  • All-purpose Flour 75 g
  • Baking Powder 2 g
  • Butter 100 g
  • Honey 25 g
  • Lemon Zest 2
  • Salt 5 g
  • Egg Whites 215 g
  • Sugar 40 g

Swiss Meringue Frosting

  • Egg Whites 150 g
  • Powdered Sugar 300 g

Procedure

  • Cupcakes

  • 1. Pre-heat the oven to 170 degrees Celsius (340 F). Line a muffin tray with muffin papers.
  • 2. Brown the butter over low heat (this is called "beurre noisette", because of the hazelnut color the brown butter) and pour over the honey. Keep aside.
  • 3. Mix the powdered sugar, the almond flour, the flour, the baking powder and the salt.
  • 4. Whisk the egg whites until there are no visible bubbles, and then add the 40 g of sugar. Continue to whisk until the whites hold stiff peaks.
  • 5. Add half of the dry ingredients and fold in gently, then add the rest and repeat. Add the brown butter/honey mixture plus the grated lemon zest and again fold in gently. We don't want to lose the airiness of the meringue.
  • 6. Transfer the batter to a piping bag and fill in the muffin molds until about 2 cm from the edge. You can do this using a ladle if you don’t have a piping bag. It works perfectly. Just be careful not to spill batter onto the tray because it will burn in the oven!
  • 7. Bake for about 25 minutes, until golden. To test insert a cake skewer or a knife in the middle of the cupcake, if it comes out dry, they are ready to come out of the oven. Let them cool down on a cooling rack.
  • Swiss Meringue Frosting

  • 1. In the bowl of a stand mixer mix the egg whites and the powdered sugar. Heat over a double broiler (indirect heat) while whisking from time to time. The mixture should be about 60 degrees: sugar has dissolved completely, there are almost no bubbles and the surface it’s kind of white. <b>You don't want to cook the egg whites.</b>
  • 2. At this point transfer the bowl to your stand mixer and whisk at high speed until the meringue holds stiff peaks. It should be shiny 😊.
  • Finishing Touches

  • 1. Now transfer the meringue to a piping bag with a tip and pipe out a tall swirl onto your cupcakes. You can either burn the meringue if you have a blow torch or you can grate some lemon zest on top for decorating purposes. Or go white 😊 Up to you.
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