Saturday, November 10, 2012

Lemon and Meringue Cupcakes

Lemon and Meringue Cupcakes
10 g of yeast, 110 g of sugar powder, 110 g of margarine, 2 eggs, 1 teaspoon vanilla, 225 g of sugar powder, 30 g of maize flour, 250 ml of lemon juice, 175 g of butter , 110 ml of water, 6 egg yolks, 2 eggs, 2 egg whites, 110g caster sugar, 1 teaspoon cornstarch, salt
To make the cupcakes, place the ingredients for the dough in a bowl and mix with mixer. Meanwhile, preheat oven to 180 ° C. Fill the molds with the dough and bake for 20 minutes.
Prepare the lemon cream, mixing the juice, cornstarch and sugar. After incorporating water and heated until the sauce thickens. Beat egg yolks and two whole eggs, add them and place over medium heat. Continue beating until the mixture thickens. Remove from heat and reserve.
When the cupcakes are done, remove them from the oven and let cool. Turn up the oven temperature to 200 ° C.
Prepare the meringue by beating the egg whites with a pinch of salt, add half the powdered sugar, beat, add the corn flour, the remaining sugar and mix until a consistent merengue.
Line a tray with baking paper, form over eight tufts of meringue and bake for about 10 minutes. Leave to cool.
Distributed over the lemon curd cupcakes and placed over tufts of meringue and cold.

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