Here my recipe for lemon meringue cupcakes, filled with delicious lemon curd! This is another butter-free recipe, but it’s super tasty. I really need a happy day with happy thoughts, and for this reason, this post will be short, I will only say: Happy Friday my friends!
-ITALIAN VERSION-
CUPCAKE MERINGATI AL LIMONE
Ecco qua i miei cupcake al limone meringati, ripieni di deliziosa Lemon Curd. Anche questa ricetta è senza burro per la vostra gioia, ma è veramente golosa! Oggi voglio farmi un regalo, ovvero essere senza pensieri, quindi nessuna riflessione in questo post, sarò breve e mi limito a dirvi: buon venerdì!
Ingredienti
130 g farina
110 g zucchero semolato
80 ml olio di cocco
2 uova
estratto di vaniglia
pizzico di sale
scorza di 1 limone
1 cucchiaino di lievito
1 cucchiaino di bicarbonato
1 cucchiaio di succo di limone
Per la lemon curd
2 limoni
2 uova
50 g zucchero
10 g farina
Per la meringa all’italiana
240 g zucchero
75 ml acqua
90 g albumi
estratto di vaniglia
Procedimento
-
Far sciogliere in un pentolino l’olio di cocco e lasciarlo intiepidire.
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In una ciotola (o nella planetaria) porre le uova e l’olio di cocco e sbattere leggermente.
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Unire gli ingredienti secchi precedentemente setacciati.
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Aggiungere l’olio di cocco, il succo di limone e la scorza di 1 limone.
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Lavorare l’impasto per 1-2 minuti.
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Riempire 12 pirottini di carta disposti in una leccarda da muffin/cupcakes.
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Cuocere in forno statico preriscaldato a 175° per circa 20-22 minuti. Lasciar raffreddare..
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Per la lemon curd: grattugiare la scorza dei limoni e spremerne il succo.
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Porre in un pentolino uova, zucchero, farina, la scorza grattugiata e il succo dei limoni.
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Far cuocere sempre mescolando a fuoco lento per circa 10-15 minuti finché non raggiunge la densità desiderata. Lasciar raffreddare.
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Con un levatorsoli rimuovere la parte centrale di ogni cupcake, poi riempire la cavità con la crema lemon curd.
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Per la meringa all’italiana: versare l’acqua e lo zucchero in un pentolino, a fuoco lento portare sino a 110°. Per questa operazione è necessario un termometro alimentare per caramello.
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Quando lo sciroppo di zucchero ha raggiunto i 110° cominciare a montare gli albumi nella planetaria a velocità media.
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Quando lo sciroppo avrà raggiunto i 120° e gli albumi saranno per metà montati, versare a filo lo sciroppo negli albumi, continuando a sbattere a velocità medio/bassa. Nel versare lo sciroppo badate di non versarlo direttamente sulla frusta ma farlo scendere sulle pareti della planetaria.
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Quando avrete versato tutto lo sciroppo aumentate la velocità e continuate a sbattere la meringa fino a che la ciotola della planetaria non risulti fredda, ci vorranno circa 10 minuti.
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Trasferire la meringa in una sac-à-poche e decorare i cupcake. Potete inoltre fiammeggiare le meringhe con un cannello da cucina.
LEMON MERINGUE CUPCAKES
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Ingredients
- FOR THE CUPCAKES
- 130 g flour
- 110 g caster sugar
- 80 ml coconut oil
- 2 eggs
- vanilla extract
- pinch of salt
- zest of 1 lemon
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tbsp lemon juice
- FOR THE LEMON CURD
- 2 lemons
- 2 eggs
- 50 g sugar
- 10 g flour
- FOR THE ITALIAN MERINGUE
- 240 g caster sugar
- 75 ml water
- 90 g egg whites
- vanilla to taste
Instructions
1
For the CUPCAKES:
2
In a small saucepan melt the coconut oil, if necessary. Let it cool down a bit.
3
Into a bowl or in a stand mixer place the eggs and the coconut oil, mix slightly.
4
Sift in the dry ingredients. Add the coconut oil, the lemon zest, and juice.
5
Mix well for about a couple of minutes until smooth.
6
Divide the batter into a 12-cups muffin tin lined with paper cases (¾ full).
7
Bake in a preheated oven at 175° for about 20 minutes. Let them cool completely.
8
For the LEMON CURD:
9
Zest the lemons and squeeze the juice.
10
In a saucepan whisk eggs, sugar, flour and lemons’ juice and zest.
11
Let the mixture cook stirring continuously on low heat for about 15 minutes, until creamy and thick.
12
Set aside, and let it cool down.
13
With an apple corer remove the center part of each cupcake and fill it with the lemon curd,
14
FOR THE ITALIAN MERINGUE:
15
In a small saucepan, combine sugar and water. Cook until sugar syrup reaches 110°, please note that you will need a candy thermometer for this.
16
Meanwhile, whip the egg whites until soft peaks form (medium speed).
17
When the syrup reaches 120°, with the mixer running, carefully and slowly drizzle in hot sugar syrup.
18
Increase speed to high and whip until the bowl is cold, about 10 minutes.
19
Transfer the meringue into a piping bag, and pipe onto your cupcakes.
20
Lastly, you can toast them with a blowtorch.
LEMON MERINGUE CUPCAKES
(No Ratings Yet)Loading...Ingredients
- FOR THE CUPCAKES
- 130 g flour
- 110 g caster sugar
- 80 ml coconut oil
- 2 eggs
- vanilla extract
- pinch of salt
- zest of 1 lemon
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tbsp lemon juice
- FOR THE LEMON CURD
- 2 lemons
- 2 eggs
- 50 g sugar
- 10 g flour
- FOR THE ITALIAN MERINGUE
- 240 g caster sugar
- 75 ml water
- 90 g egg whites
- vanilla to taste
Instructions
For the CUPCAKES:
In a small saucepan melt the coconut oil, if necessary. Let it cool down a bit.
Into a bowl or in a stand mixer place the eggs and the coconut oil, mix slightly.
Sift in the dry ingredients. Add the coconut oil, the lemon zest, and juice.
Mix well for about a couple of minutes until smooth.
Divide the batter into a 12-cups muffin tin lined with paper cases (¾ full).
Bake in a preheated oven at 175° for about 20 minutes. Let them cool completely.
For the LEMON CURD:
Zest the lemons and squeeze the juice.
In a saucepan whisk eggs, sugar, flour and lemons’ juice and zest.
Let the mixture cook stirring continuously on low heat for about 15 minutes, until creamy and thick.
Set aside, and let it cool down.
With an apple corer remove the center part of each cupcake and fill it with the lemon curd,
FOR THE ITALIAN MERINGUE:
In a small saucepan, combine sugar and water. Cook until sugar syrup reaches 110°, please note that you will need a candy thermometer for this.
Meanwhile, whip the egg whites until soft peaks form (medium speed).
When the syrup reaches 120°, with the mixer running, carefully and slowly drizzle in hot sugar syrup.
Increase speed to high and whip until the bowl is cold, about 10 minutes.
Transfer the meringue into a piping bag, and pipe onto your cupcakes.
Lastly, you can toast them with a blowtorch.
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