Lemon Meringue Cupcakes

Zesty lemon cupcakes topped with smooth lemon curd and toasted, fluffy meringue for a sweet vegetarian treat.

Baking Vegetarian Dessert Lemon Cupcakes

Estimated Nutrition

Calories

273.1

kcal / serving

2185 kcal total

Carbs

35.2g

per serving

281.4 g total

Fat

12.8g

per serving

102.5 g total

Protein

4.3g

per serving

34.2 g total

Cook Time

minutes

Serves

cakes

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

Sugar

for cupcakes

100

Self-Rising Flour

100

Sugar

for meringue

CondimentsSauces

Lemon Curd

ready-made

Dairy

100

Butter

softened

piece

Egg

free-range

piece

Egg White

free-range

Fruits

piece

Lemon

zest only

NutsSeeds

pod

Vanilla Pod

seeds scraped out

Method

Spoon meringue over cakes and grill for 2-3 minutes until golden brown.

Turn off the oven and preheat the grill to high.

Whisk egg whites to soft peaks, then slowly whisk in sugar until thick and glossy.

Bake for 15-20 minutes until golden and springy.

Preheat your oven to 180°C.

Divide batter into 12 cupcake cases and top each with a teaspoon of lemon curd.

Fold in the flour and lemon zest until combined.

Crack in the eggs one by one and beat until incorporated.

Cream the butter, sugar, and vanilla seeds in a bowl until pale and fluffy.