Wednesday, May 5, 2010

Lemon Meringue Cupcakes

Photography by Amanda McLauchlan

1 quantity Basic cupcakes (see related recipe)
1 cup lemon butter (recipe follows)
3 egg whites
3/4 cup sugar

Preheat oven 350°F oven. Line two 12-hole, 1/3 cup-capacity muffin pans with paper baking cups. Make Basic cupcakes (see related recipe) .

Using a small sharp knife, cut a 2cm-deep x 3cm-wide round from the top of each cooked cupcake. Discard tops. Spoon 2 teaspoons lemon butter into each hole. Place cakes on a large baking tray. Increase oven temperature to 375°C.

Using an electric mixer, beat egg whites & sugar in a bowl for 10 minutes or until sugar is dissolved. Spoon mixture into a large freezer vbag. Snip a 1cm triangle from 1 corner of bag. Pipe mixture over lemon butter. Bake for 3 to 4 minutes or until tops start to turn golden. Stand for 5 minutes. Serve.

For 1/3 cup-capacity muffin pans use 2 level tablespoons of mixture. Bake for 15 to 17 minutes.


Let stand in pans for 2 minutes. Transfer to a wire rack to cool.

Makes 24 cupcakes.

Source
Super Food Ideas - July 2008, Page 55
Recipe by Kim Coverdale


Photography by Ben Dearnley
LEMON BUTTER (butter)

1/4 cup unsalted butter, chopped
1 1/2 cups sugar
1 Tblsp finely grated lemon rind
1/3 cup lemon juice
2 eggs, lightly beaten

Place butter, sugar, lemon rind & lemon juice in a heatproof bowl. Place bowl over a saucepan of simmering water, making sure the bowl doesn't touch the water. Cook, stirring constantly with a wooden spoon, for 5 minutes or until sugar dissolves. Remove from heat. Whisk in eggs. Return to heat.

Cook, stirring with a wooden spoon, for 8 minutes or until mixture thickens & coats the back of the spoon. Remove from heat. Set aside for 5 minutes to cool. Strain into hot, sterilised jars. Secure lids. Refrigerate for up to 1 month.

Makes 2 cups.

Source
Super Food Ideas - July 2008, Page 86
Recipe by Kim Coverdale

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