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Before you jump to Lemon Meringue Cupcakes recipe, you may want to read this short interesting healthy tips about Wholesome Power Goodies.

We all know that consuming healthy foods can help us feel better inside our bodies. Increasing our intake of well balanced meals while lowering the intake of unhealthy ones plays a role in a more healthy feeling. A salad helps us feel better than a piece of pizza (physically in any case). Sometimes it’s hard to find wholesome foods for snacks between meals. Shopping for goodies can be a challenge because you have countless options. Why not try some of the following healthy snacks the next time you need some extra energy?

Yogurt is a snack many individuals ignore. Often people decide to eat yogurt over a balanced lunch which is not the right idea. As a food, however, yogurt is one of the best things you’ll be able to reach for. It is a protein-rich supply of nutritious vitamins and minerals. Yogurt is easy for the body to digest and, depending on the type of culture used to make the yogurt youre eating, can also help normalize your digestive system. Quick hint: choose unsweetened yogurt and add in walnuts or flaxseeds. It’s an easy way to lessen sugar while still enjoying a yummy snack.

You will not have to look far to locate a wide range of healthy snacks that can be easily prepared. Choosing to live a healthy lifestyle can be as easy as you want it to be.

We hope you got insight from reading it, now let’s go back to lemon meringue cupcakes recipe. To cook lemon meringue cupcakes you need 20 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to cook Lemon Meringue Cupcakes:

1. Use For the cake
2. Use unsalted butter, softened
3. Get self-raising flour
4. Provide caster sugar
5. Get large eggs
6. You need baking powder
7. Get lemon juice
8. Provide lemon zest
9. Provide milk (if mixture is too stiff)
10. Provide For the lemon curd filling
11. You need golden caster sugar
12. You need cold unsalted butter, cut into pieces
13. You need large eggs, lightly beaten
14. Take Juice of 1 lemon
15. Provide Freshly grated zest 1 lemon
16. Provide For the lemon meringue frosting
17. Provide caster sugar
18. Get large egg whites (112g roughly)
19. Prepare lemon juice
20. Prepare cream of tartar

Instructions to make Lemon Meringue Cupcakes:

1. First, make the lemon curd. In a heavy saucepan, heat the sugar, butter, eggs and lemon juice over a fairly low heat, whisking all the time, until the mixture is thick enough to hold marks of the whisk. This will take around 12-15 minutes. Once thickened, immediately pour the curd through a sieve into a bowl. Stir in the zest and set aside to cool.
2. Preheat your oven to 180degrees fan and prepare a muffin tray with muffin cases.
3. Make the cakes: using a beater in an electric mixer, cream together the butter and sugar for 4-5 minutes until pale and fluffy. Beat in one egg at a time, for about 2 minutes per egg. Add the lemon juice and zest before finally adding the flour and baking powder and fold in gently until fully incorporated. Add some milk if the mixture seems a little stiff.
4. Divide this mixture evenly between the cake cases and bake in the oven for around 15 - 18 minutes, or until lightly golden and a skewer comes out clean when put into the cakes. Set aside to cool completely.
5. While your cakes are cooling, get started on your meringue frosting. Heat all the frosting ingredients in a metal mixing bowl (ideally one that attaches to your free-standing electric mixer) over a Bain marie. Whisk continuously until the sugar is dissolved and the mixture has reached a temperature of around 70-75 degrees C.
6. Remove from the heat, put back to your free standing mixture and whisk on high for roughly 8-10 minutes until your meringue has doubled, even tripled in size, is glossy and stiff.
7. When the cupcakes are cooled, core out the middle of each cupcake. You can do this using an Apple corer or a large piping nozzle. Place a dollop of lemon curd into the centre of each cupcake to the top.
8. Pipe your meringue frosting onto each cupcake and blast the tops with a chefs blow torch, or place under a grill on a high setting to toast the meringue. Keep an eye on them! They will colour very quickly. Enjoy!

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