Looking for a good option for your children’s dessert or birthday? These lemon and meringue cupcakes are finger-licking! In addition to rich they are very colorful and will help you to decorate the sweet table. You will remain as the best event organizer!

Recipe for lemon and meringue cupcakes

In Spanish they are known as muffins or cupcakes, they are covered with lemon custard and a more than delicious merengue. Go ahead and prepare them!

Ingredients:

  • 3 cups of flour
  • 1 tablespoon baking powder
  • 1 pinch of salt
  • 250 g of butter
  • 1 cup of milk
  • 4 cups of sugar
  • 7 eggs
  • 5 lemons
  • 1 tablespoon of vanilla essence

Utensils:

  • Container
  • Sifter
  • Spoon
  • Electric rods
  • Grater
  • Knife
  • Cupcakes molds
  • Saucepan
  • Pastry bag
  • Tray to present
  • Blowtorch

preparation:

Lemon and meringue cupcakes

Data of interest

  • Level of difficulty: Intermediate
  • Preparation time : 1 hour
  • Tips: You can finish decorating with a slice of lemon in each cupcake.

Recipe for lemon cupcakes and raspberry meringue

Lemon and raspberry combine perfectly. Still you have not tried? What are you waiting for? These cupcakes or cupcakes are perfect for summer or spring days.

Ingredients:

For the mass:

  • 200 g of flour
  • 1 tablespoon of yeast
  • 3 eggs
  • 200 g of brown sugar
  • 100 ml olive oil
  • 100 ml of milk
  • 2 teaspoons lemon zest

For the raspberry sauce:

  • 300 g of raspberries
  • 70 g of icing sugar
  • 2 tablespoons of corn flour

For the raspberry meringue:

  • 240 g of sugar
  • 70 ml of water
  • 1 tablespoon syrup or syrup
  • 1 teaspoon of raspberry extract
  • 4 egg whites

Utensils:

  • Electric rods
  • Sifter
  • Containers
  • Saucepan
  • Wooden spoon
  • Teaspoon
  • Discouraging
  • Pastry sleeve

preparation:

Lemon and meringue cupcakes
  • Heat the oven to 180 ° C. Beat the olive oil with the brown sugar . Toss the eggs one by one while stirring. Sift the flour and the yeast and add to the mixture. Add the lemon zest and milk. When everything is well homogenous, divide into the cupcake molds and bake 20 minutes.
  • Meanwhile prepare the sauce: Heat the raspberries, icing sugar and corn flour, stirring well until a puree is left. Let it cool.
  • For the meringue, put sugar, water and Mount the egg whites to snow . When the syrup has cooled, put on the whites carefully. Then the raspberry extract. Beat until you get the meringue point.
  • Remove the cupcakes from the oven and make a hole in the center with a spoon or disheartening. Pour some raspberry sauce. Re-cover with the dough. Decorate with the meringue previously placed in a pastry bag. Leave in the fridge until serving time.

Data of interest

  • Level of difficulty: Intermediate
  • Preparation time: 40 minutes.

Lemon and meringue cupcakes

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