Lemon Meringue Cupcakes

Ingredients and Weight:

• For the Cupcakes:
  • All-purpose flour: 225g (8 ounces)
  • Baking powder: 2 teaspoons
  • Salt: 1/4 teaspoon
  • Unsalted butter: 120g (1/2 cup), softened
  • Granulated sugar: 200g (1 cup)
  • Large eggs: 3
  • Milk: 120ml (1/2 cup)
  • Lemon zest: 2 teaspoons
• For the Meringue:
  • Egg whites: 4 large
  • Cream of tartar: 1/2 teaspoon
  • Granulated sugar: 300g (1 1/2 cups)
  • Lemon juice: 2 tablespoons

Preparation Time:

• 30 minutes

Cooking Time:

• 20-25 minutes

Difficulty Level:

• 3 (Moderate)

Preparation Method Steps:

For the Cupcakes: 1. Preheat oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners. 2. In a medium bowl, whisk together flour, baking powder, and salt. 3. In a large bowl, cream together butter and sugar until light and fluffy. 4. Beat in eggs one at a time, then stir in milk and lemon zest. 5. Gradually add dry ingredients to wet ingredients, mixing until just combined. 6. Fill muffin liners to about 2/3 full.

For the Meringue: 1. In a clean bowl, beat egg whites and cream of tartar until foamy. 2. Gradually add granulated sugar, beating until stiff peaks form. 3. Stir in lemon juice.

To Assemble: 1. Pipe or spread the meringue over the cooled cupcakes. 2. Using a kitchen torch or the grill of a preheated oven, brown the meringue to your desired level.

Nutritional Information:

• Calories: 450 per cupcake
• Fat: 20g
• Protein: 6g
• Carbohydrates: 65g

Dish Characteristics:

• Tart and refreshing lemon flavor
• Light and fluffy cupcakes
• Sweet and airy meringue topping
• Visually appealing with its golden-brown meringue

User Comments:

• "These cupcakes are perfectly balanced between tangy and sweet. The meringue is to die for!" - Jessica H.
• "I love the fluffy texture of the cupcakes and the crisp meringue topping. The lemon flavor is so bright and cheerful." - John A.
• "I'm not usually a fan of lemon desserts, but these cupcakes have changed my mind. They're absolutely delicious." - Sarah S.

Special Precautions and Tips:

• Make sure the butter is at room temperature for easy creaming.
• Do not overmix the batter, as this can result in tough cupcakes.
• Use a piping bag or spatula to create decorative swirls or rosettes on top of the cupcakes.
• Let the cupcakes cool completely before topping with the meringue.
• If using a kitchen torch, hold it about 3-4 inches away from the meringue and move it quickly to avoid scorching.