I love lemon. I always have. I like the smell, the taste, the color. Probably one of the reasons why I chose a lemon tart as my first blog entry. The good thing is that my husband also loves lemon. He is the citric guy anyway. He also enjoys oranges, limes, and grapefruit. The whole package. Even more the reason to try a recipe with a citric fruit. Why not go with a lemon recipe? So here I was looking for something lemony and then I found a delicious lemon cupcake recipe on an Austrian blog. From Kevin who owns the site Law of Baking (German) and who posted this delicious recipe as a guest on the site Ginger in the Basement (in German).
Why I like this recipe so much you ask? Because you will taste the lemon. I can assure you that. There is the lemon batter, which is extremely lemony, but then there is the fact that there is also lemon curd involved. This wonderful lemon spread the Brits invented and which I sandwiched between meringue in this recipe. And what else can you ask for in a lemon cupcake, but tons of lemon flavor with lots and lots of meringue piled on top?
The recipe below is approved by my husband and that usually means: acid, sour, tangy, sweet, and simply delicious. He is picky, I can assure you that. So if he approves, it is really good. Let me introduce you to this lemon party: lemon batter, lemon curd and meringue on top plus a small piece of lemon for garnish.
Credit: Law of baking
Lemon, Lemon Meringue Cupcakes
- 160 grams of all-purpose flour
- 1 teaspoon of baking powder
- ¼ teaspoon of baking soda
- A pinch of salt
- 80 grams of butter at room temperature
- 130 grams of regular sugar
- 1 teaspoon of vanilla extract, see here how to make your own
- 2 eggs at room temperature
- 160 milliliters of buttermilk
- 25 milliliters of lemon juice, I used about one lemon
- zest of one lemon
- Lemon Curd as in this recipe
- 200 grams of regular sugar
- 70 milliliters of water
- 4 egg whites
- 1 pinch of salt
For the cupcakes first mix flour, baking powder, baking soda and salt in a bowl. Set aside.
Cream butter with sugar and vanilla extract for a few minutes. Then add the eggs and cream some more.
Then add half of the flour mixture and half of the buttermilk. Cream with mixer and then add the other halves of flour and buttermilk.
Add the lemon zest and juice last and mix just until combined.
Preheat oven to 180 degrees Celsius and prepare muffin forms with paper liners.
Fill in half and put a teaspoon of lemon curd on top on each cupcake batter. Add the rest of the batter on top.
Bake for about 20 minutes until golden.
Let cool completely.
For the meringue bring sugar and water to boil in a pot on the stove. Put a thermometer inside. If you don’t own a thermometer, boil for about 3 minutes.
Meanwhile start beating the egg whites with the salt in a grease-free bowl.
As soon as the thermometer shows 121 degrees Celsius, pour the mix slowly into the egg whites while beating on high.
Beat until the egg whites cool off and have tripled in volume.
Pipe onto cupcakes as desired.
The lemon cupcakes are also delicious without the lemon curd, but I highly recommend to add it. It is also possible to bake the cupcakes first without lemon curd and add the curd later on, taking out a pice of cupcake and filling it in. This gives a very acid flavor. Depends on what you are looking for.