Lemon and Elderflower Meringue Cupcakes
Full of tangy lemon and floral elderflower, these Lemon and Elderflower Cupcakes take Lemon Meringue to new heights and taste exactly how you imagine the sunshine should taste.
Servings: 12 cupcakes
For the Cupcakes
- 150 g unsalted butter softened
- 150 g golden caster sugar
- 3 eggs large
- 150 g self-raising flour
- 1 lemon zest and juice
- 5 tbsp elderflower cordial
- 1 tsp Lemon Extract Nielsen Massey, optional
For the Lemon and Elderflower Curd
- 2 unwaxed lemons juice and zest
- 100 g caster sugar
- 50 g unsalted butter cubed
- 1 egg whole
- 1 egg yolk
- 4 tbsp elderflower cordial
For the Swiss Meringue Icing
- 4 egg whites
- 200 g caster sugar
- 1 tsp cream of tartar
For the cupcakes
Preheat your oven to 160°C and line a 12 hole cupcake tin with cupcake cases
Cream together butter and sugar for about 3 minutes until light and airy, scraping down the bowl when necessary
Add the eggs, lemon zest and juice, elderflower cordial and self-raising flour and mix together until combined and smooth
Scoop a tbsp (or use a icecream scoop) of batter into each cupcake case and bake for between 17-20 minutes depending on your oven, until golden and springy to touch.
Once baked leave to cool on a wire rack in the tin for a few minutes then remove the cupcakes and let them cool completely whilst you get on with the lemon curd
For the lemon curd
Put the sugar, lemon zest and juice, elderflower cordial and butter into a medium bowl and set it over a pan of simmering water. MY KITCHEN TIP: make sure the bowl is not touching the water
Stir the mixture together until the butter and sugar have melted, then add the whole egg and egg yolk and whisk them into the mixture. You may notice a few lumps as some of the egg starts to curdle, but just continue whisking. You'll be passing the mixture through a sieve later on so any lumps will be removed
Continue whisking the mixture over a medium heat for about 10 minutes until it has thickened and coats the back of a spoon
Pass the mixture through a fine sieve to remove any lumps then leave to one side to thicken further as it cools.
For the swiss meringue icing
Add the egg whites and sugar to a heatproof bowl and set it over a pan of simmering water.
Whisk the mixture continuously for about 4-5 minutes until the mixture begins to loosen and all the sugar has disolved. You can check this by dipping your finger carefully into the mixture and rubbing your fingers together to check for sugar crystals.
Bring the bowl off the heat and whisk the mixture for 5 more minutes on a high heat until soft, glossy peaks that hold their shape begin to form. Be careful not to overmix to avoid losing the marshmallow texture.
Cut a hole in the centre of each cupcake using a cupcake corer or the end of a piping nozzle. Keep the pieces of sponge to you remove to one side.
Fill a sauce bottle or piping bag with the thickened curd and fill each cupcake with a generous amount, then top it back with the peice of sponge you removed.
Fit a large piping bag with an open star nozzle and fill it with as much meringue as you can. You might need to refil a few times. Pipe generous swirls of swiss meringue onto each cupcake then very very carefully toast the meringue using a blow torch.
Please note that this recipe was developed and tested in metrics grams only therefore I strongly suggest using digital scales for accuracy. I have provided a conversion to US but this recipe has not been tested with these measurements.
You can find Elderflower Cordial from most supermarkets. Note that it must be cordial and not presse
All eggs used should be large
Please read all safety instructions carefully before operating the blow torch and if under the age of 18 please ask for support from an adult.