On Friday last week Heath was assigned a task as apart of his home schooling, they had to choose something that made them happy, do it, then upload a photo of it to the class stream. He decided he wanted to bake with me.
Heath has a big lemon tree in his backyard at his mums house, and I am always telling him to make fresh homemade lemonade, lemon curd and lemon meringue pies, so I think it was in his head, because he suggested we trott out something with lemons in it! We settled on lemon meringue cupcakes.
This was a day after a big wind storm in the Valley, so we had absolutely no internet for the day - I couldn't look up any recipes online so I pulled out a few old cook books from my shelves and we went from there.
The first two recipes are from Donna Hay (her book Basic to Brilliance, Kids - is amazing and a really good one to get for anyone with littles) - and the third recipe, the Meringue Icing, is from the holy bible - The Country Womens Association Cookbook.
There is a few steps to this recipe, first you need to make your cupcakes, then your lemon curd, then your meringue icing, then combine it all!
A hot tip for all of you who are time poor... Woolies sell lemon curd in a jar and its actually pretty good. The Barkers Brand is a winner if you dont have time or cant be bothered to make the curd yourself.
Get baking in the sunshine and enjoy these little delights xx
PART ONE
PLAIN VANILLA CUPCAKE RECIPE
INGREDIENTS
- 125G UNSALTED BUTTER
- 1¾ CUPS (260G) SELF-RAISING (SELF-RISING) FLOUR - ¾ CUP (165G) CASTER (SUPERFINE) SUGAR -½ TEASPOON BAKING POWDER (FOR EXTRA PUFF) -2 EGGS, LIGHTLY BEATEN (IN A SMALL BOWL) -2 TEASPOONS VANILLA EXTRACT
-½ CUP (125ML) MILK
METHOD
Preheat oven to 160°C (325°F). Line 12 x ½-cup-capacity (125ml) muffin tins with paper cupcake cases.
Place the butter in a small saucepan over low heat, stirring with a spatula, until melted.
Place the flour, sugar and baking powder in a big bowl and, using a whisk, mix to combine. Add the melted butter, the eggs, vanilla and milk and whisk until well combined and smooth.
Spoon the mixture into the prepared tins. Bake for 20 minutes or until cooked when tested with a skewer. Wearing oven gloves, carefully remove the cupcakes from the oven and allow to cool in the tins for 5 minutes. Move onto wire racks to cool completely, before spreading with your favourite icing. Makes 12
PART TWO
LEMON CURD RECIPE
INGREDIENTS
-3 EGGS
-2 EGG YOLKS
-1 CUP (220G) CASTER (SUPERFINE) SUGAR
-1 TABLESPOON FINELY GRATED LEMON RIND
-½ CUP (125ML) LEMON JUICE
-150G COLD UNSALTED BUTTER, CHOPPED
METHOD
Place the eggs, egg yolks, sugar, lemon rind and lemon juice in a bowl and whisk to combine. Pour the mixture into a large saucepan over medium heat and cook, stirring for 2 minutes or until the sugar has dissolved.
Reduce the heat to low and gradually add the butter, 3 pieces at a time, stirring continuously until melted. Continue to cook, stirring continuously, for 4–6 minutes or until the mixture is thickened and coats the back of a spoon.
Strain immediately into a medium bowl, cover with plastic wrap and refrigerate for 1 hour or until cold. Makes 1½ cups.
Tip: You can store this lemon curd in an airtight container or sterilised jar in the refrigerator for up to one week.
PART THREE
MARSHMALLOW ICING
INGREDIENTS
- 2 EGG WHITES
- 1 AND 1/2 CUPS SUGAR (I USED CASTOR)
- 9 LARGE MARSHMALLOWS (I USED OUR HOMEMADE ONES, SEE MY RECIPE FOR THESE HERE
- 1/4 TEASPOON BAKING POWDER
- 1/2 TEASPOON VANILLA ESSENCE
METHOD
Place egg whites and sugar in a bowl, and add 4 tablespoons of water.
Place bowl onto the stove on top of a pot of boiling water, beat with an egg beater for about 10 minutes or until thickened.
Chop the marshmallows into smaller pieces and add to the bowl, beating until melted, smooth and thickened.
Remove from the heat and add the vanilla essence, continue beating until thick and nearly cold, then add the baking powder and continue to beat until thick enough to spread on cake.
PART FOUR
METHOD
Once your cupcakes have cooled, scoop out the centre of them with a teaspoon. #snackonthese
Put your lemon curd into a piping bag (or just a plastic glad bag with the end cut off) - and pipe your curd into the middle of your cupcakes.
Put your meringue icing into a piping bag and pipe on-top of the cupcakes.
Toast the tops with a blow torch and enjoy in the sunshine!!
L xx
Comments