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Lemon Meringue Cupcakes


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Ingredients

12 portion(s)

Cupcakes

  • 120g butter,soft
  • lemon zest from 1 lemon
  • 150g sugar
  • 2 eggs
  • 60g desicated cocnut
  • 180g plain flour
  • 1tsp baking powder
  • 80g Milk
  • 1 tsp vanilla extract

Lemon Curd

  • 4 egg yolks
  • 80g castor sugar
  • lemon zest from 1 lemon
  • 80g lemon juice
  • 80g Butter

Meringue

  • 4 egg whites
  • 220g white sugar
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Recipe's preparation

    Cup cakes
  1. Heat oven to 180 degrees.


    Place sugar & lemon zest into the bowl & chop 20 secs speed 10.


    add butter & mix for 1 min, speed 5, scrape down the bowl & add the eggs mix for 10 secs speed 5, add remaining cupcake ingredients & mix for 5 secs speed 4, scrape down the bowl & mix again for another 5 secs speed 4. Divide mixture into 12 cupcake cases & bake for 20 mins or until cooked.


    Allow to cool & scoop 2 cm deep holes into each cupcake & fill with the lemon curd, then pipe your merigue ontop & place in the oven for a further 5 mins until slightly brown on top.

  2. Lemon curd
  3. Chop sugar & lemon zest for 10 secs speed 10 & insert butterfly, place all other ingredients into the TM bowl & cook for 8 mins, 80 degrees speed 3. If it isn't setiing cook for a further 2 - 3 mins. (You may want to strain off the zest depending on how you like it.)

  4. Meringue
  5. Make sure you bowl & butterfly are completely clean & dry to ensure success with your meringue. Try Dani Valent's vinegar clean by putting water & a splash of vinegar into the TM bowl & cook for 5mins Varoma speed 4. Then completely dry the bowl.


    Mill sugar for 20 secs speed 10, place to one side & add your egg whites, mix for about 2mins, 37 degrees, speed 4, until you have stiff peaks. Set timer for about 5 - 8 mins & very slowly add in the sugar 1 spoon at a time as the butterfly mixes on speed 4, keeping the MC off. Don't try to rush it. When you have added all the sugar & finished mixing, touch a bit of the meringue, you shouldn't feel any gritty bits of sugar grains. 

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Accessories you need

11

Tip

You can make a different flavoured curd to make it a bit different, lime, pink grapefruit or passionfruit.

Or quince 

//www.recipecommunity.com.au/desserts-sweets-recipes/quince-curd/156331


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • How many does it make?

    Submitted by Simone Slater on 19. September 2018 - 11:16.

    How many does it make?

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  • OMG AMAZING!! Made these for

    Submitted by mrsbangers on 13. October 2015 - 10:28.

    OMG AMAZING!!

    Made these for tennis supper yesterday & bought the rest to work today - Colleagues loved them!! Didn't bother making sure the jug was super clean so just placed the egg whites in a bowl  and used electric beaters to whip until soft peaks formed and then slowly added 3/4 cup castor sugar. Cooked the lemon curd for an extra minute and half and that was thick enough to use tmrc_emoticons.) super recipe! 

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  • Made these Yesterday/today

    Submitted by lornarobinson75 on 17. August 2015 - 13:33.

    Made these Yesterday/today for RSPCA day!   (mental note to self, read the instructions for the topping correctly - didn't set the sugar aside and add a little at a time - just threw the egg whites in and it still worked perfectly)

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  • These were a hit for my

    Submitted by kerry691 on 11. May 2015 - 13:58.

    These were a hit for my Mother's day morning tea... My Mum loves lemon meringue pie and my MIL loves cupcakes...so a win-win with this recipe, many thanks! The only difficulty I had was with my meringue....I added a 1/4 tspn of cream of tartar on the second attempt and it turned out beautifully..

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  • Awesome, and tastes as good

    Submitted by Kirstie976 on 22. April 2015 - 14:46.

    Awesome, and tastes as good as it looks

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  • I made this today, but made

    Submitted by n-bellish on 6. April 2015 - 19:02.

    I made this today, but made it into a large cake. I doubled everything except for the meringue. I had to bake it for just over and hour and then cut it in half, put the curd in the middle and covered the entire cake in the meringue before putting it back into the overn for approximately 15 minutes at 180c.  

    Thank you for the recipe it's amazing! 

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  • Delicious Made the curd first

    Submitted by Kimsuz on 21. November 2014 - 00:58.

    Delicious

    Made the curd first and placed in the fridge for a few hours.  Also cooked the cakes and left for a few hours until  I was ready to put meringue on.   Couldn't be bothered with making sure the jug was super clean so just placed the egg whites in a bowl  and used electric beaters to whip until soft peaks formed and then slowly added 3/4 cup castor sugar.  Spooned onto the cakes and then placed into oven for about 7 mins.  Delicious.

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  • Sounds YUM! Can this recipie

    Submitted by lbonnet on 3. November 2014 - 18:06.

    Sounds YUM! Can this recipie be doubled? tmrc_emoticons.)

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  • Really yummy!! The right size

    Submitted by Isabelle33 on 1. July 2014 - 07:59.

    Really yummy!! The right size for a treat too! My meringue didnt fluff up either but still tasted great.

    thanks

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  • Loved this!! My Lemon curd

    Submitted by ClareL on 1. June 2014 - 14:18.

    Loved this!! My Lemon curd did not thicken after about 15 mins cooking, i put a tsp corn flour in, and once cooled set really well, it may not have needed the whole tsp. yum, I will make these again for sure.

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  • Be rally careful when

    Submitted by ArwensThermoPics on 26. May 2014 - 08:39.

    Be rally careful when separating eggwhites if they get just a little bit of oil from your skin it can effect how they whip up!

    Cooking from scratch  www.arwensthermopics.com

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  • These were delicious however

    Submitted by jaybel87 on 18. May 2014 - 17:09.

    These were delicious however my meringue lost the plot about half way into adding the sugar. It was nice and fluffy theN turned into a paint looking substance. 

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  • So sorry to hear that. Were

    Submitted by ArwensThermoPics on 11. May 2014 - 18:27.

    So sorry to hear that.

    Were your eggs at room temperature? Or they may have been slightly larger than the ones I use? Also when whipping egg whites the the TM bowl etc has to be completely clean & free of any oil. Have you been successful with the lemon curd from the everyday cookbok? 

    Thanks Arwen

    Cooking from scratch  www.arwensthermopics.com

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  • This was a delicious receipe

    Submitted by Cotters72 on 11. May 2014 - 17:56.

    This was a delicious receipe however my curd wouldnt thicken in the thermie nor would my meringue thicken. I had to take both out and thicken curd on stove and beat the meringue with the beaters... tmrc_emoticons.(

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  • Thanks Blacky- happy to help 

    Submitted by ArwensThermoPics on 26. April 2014 - 08:06.

    Thanks Blacky- happy to help  tmrc_emoticons.)

    Cooking from scratch  www.arwensthermopics.com

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  • This was sooo good thank you 

    Submitted by Blacky on 25. April 2014 - 19:10.

    This was sooo good thank you 

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  • Thanks so much!!

    Submitted by ArwensThermoPics on 26. March 2014 - 19:56.

    Thanks so much!!

    Cooking from scratch  www.arwensthermopics.com

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  • Looks devine!

    Submitted by ardijo on 9. February 2014 - 17:59.

    Looks devine!

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  • (No Subject)

    Submitted by Kerry Mc on 9. February 2014 - 17:56.

    Cooking 9

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