Classic Lemon Meringue Cupcakes

Cupcake, a small cupcake, can be translated from English as “cake in a cup.” Recently, cakes have become very popular. You can eat them for dessert every day, or make A wonderful addition to the cake at the celebration. More festive the look of the cake will give a cloud of tender meringue. Share with friends: Time: 1 hour. 55 min Difficulty: easy Amount: 12 cupcakes In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Cupcakes

• 1.5 tbsp. premium wheat flour
• 1.5 tsp baking powder
• 1/4 tsp fine salt
• 2 large eggs at room temperature
• 2/3 Art. Sahara
• 3/4 Art. melted butter
• 2 tsp vanilla extract
• 0.5 tbsp. milk

Meringue

• Squirrels 4 large eggs
• 2/3 Art. Sahara
• 1 tsp lemon juice
• 1 tsp finely grated lemon zest
• Pinch of Tartar
• A pinch of fine salt
• 1 – 2 drops of food coloring

Recipes with similar ingredients: premium flour, eggs, vanilla extract, milk, tartar, lemon juice, meringue

Recipe preparation:

1. Preheat the oven to 175 ° C. Fold out paper tins for cupcakes in the muffin baking dish cells.
2. In a medium-sized bowl, combine flour, baking powder, and salt. AT whisk another bowl with a mixer for 2 minutes eggs with sugar to make the mass light and airy. During whisk gradually add oil and vanilla extract.
3. Reduce the speed of the mixer and add half the flour mixture, then pour milk and sprinkle the remaining flour. Long dough not whisk. Pour the dough into molds (approximately 1/3 of the dough. for cupcake).
4. Bake for 20 – 25 minutes. Check readiness by sticking a toothpick in the center of the cupcake. She should go dry. Put cupcakes in metal form on a wire rack, let them cool in for 10 minutes, then remove and cool completely on a wire rack. using a spoon, pastry spatula or pastry bag apply the meringue of the desired shape to each cupcake. Optional with the back of the spoon, make peaks on the meringue.

5. Meringue Meringue

   Pick up a pot for a water bath so that you can put the bowl of the mixer. Pour about 5 cm of water into the pan. And bring to a boil. Beat whites in a bowl manually, sugar, lemon juice, zest, tartar and salt. Place a bowl over boiling water and keep whisking until the mixture is hot and sugar dissolve in about 1 – 2 minutes. Then place the bowl under the mixer with with beaters and beat at a moderately high speed in for 5 minutes, until the meringue cools down and soft peaks. Add a few drops of dye and continue to whisk until steady peaks.