Friday, 12 April 2013

lemon meringue cupcakes #1 RecipeFriday

So I usually do recipes in cups kind of the american way... I find it easier and I have the cup measurements here at home. But sometimes I have to write recipes for school and my cooking teacher doesnt take kindly to cups because its 'the American way.' So sometimes I will have them in grams and some in cups :)

1 cup self raising flour,
1/2 cup brown sugar,
1/2 cup white sugar,
1/2 tsl baking powder,
1/4 tsp baking soda,
1/2 cup soft butter,
1 tsp lemon juice,
1 tsp vanilla extract,
1/3 cup milk,
2 eggs.
1 egg yolk,
Juice and zest of 2 lemons, (or one large/plump)
1/3 cup white sugar,
1 tbsp butter,
1 heaped tbsp cornflour.
3 egg whites,
3 tbsp white sugar,
1 tbsp icing sugar.

In a saucepan, bring the lemon juice and zest to a boil. In a small container/bowl mix together the cornflour and 2 tbsp cold water. Add egg yolk to saucepan whisking at all times for a minute. Add the butter until melted. Then add the cornflour mixture and whisk straight away. Take off heat. Set aside to cool.
In a bowl cream the butter and sugars together. Add one egg at a time until fully combine. Add the vanilla and baking powder and soda. Then add the flour, lemon juice and milk. Put in individual cases 2/3 full and bake for 20 minutes in 180oC oven.
Allow cakes to cool.cut each cake in half and add 1/2-1 tsp of the lemon curd and reattach halves. Place in fridge for around 10-15 minutes.
Whilst they're chilling, in a bowl whisk the egg whites until foamy, add the sugars and continue whisking until stiff peaks form and the mixture is completely opaque.
Put in a piping bag and pipe a high spiral peak into each cupcake. Put in 150oC oven for 3-5 minutes or until nicely golden.

Enjoyyyy ;)

Published with Blogger-droid v2.0.10

No comments:

Post a Comment