I think I’m in love with the taste of lemon. I love lamb chops with LOTS of lemon juice and I love lemon juice in my tea. I LOVE lemonade and great lemon curd. YUMMY!
Lately I’ve been fascinated with everything bite size. Bite size snacks, bite size cupcakes, bite size food. Isn’t it great when you can eat something sweet and it was just the right amount that you could get seconds without feeling sick. Yes, please!
I decided to make Mini Lemon Meringue Cupcakes. I’ve got the perfect vanilla cupcake recipe for it and bought great lemon curd. (I’m definitely making my own Lemon Curd next time and sharing the recipe.) And a light Italian Meringue Frosting will do this yummy treat justice.
I’ve always wanted to try an Italian Meringue Frosting. I have to admit that making this frosting was not that easy at first. It was kind of a case of ‘third time lucky’ for me. But it is certainly worth the effort. This Italian Meringue Frosting is delish! Keep reading for the recipe.
You will need a candy thermometer to do this or know what the soft ball stage is. If you don’t have a candy thermometer and you also don’t know what the ‘soft ball stage’ is, don’t panic I’m going to talk you through it.
The soft ball stage is when you can take a drop of your sugar syrup and place it into a bowl of cold water, it should form a malleable ball when gathered with your fingers to take out of the water. source
Italian Meringue Frosting
Yield: 2-3 cups
3 large egg whites, room temperature
1 cup sugar
1/3 cup water
pinch of cream of tartar
pinch of salt
1 teaspoon clear vanilla extract
Add your sugar, water, cream of tartar and salt to a pot on the stove on medium heat.
Stir until sugar has dissolved and then bring to a boil.
The soft ball stage is when the syrup reaches a temperature of 113-118 °C (235-245 °F). I got up to 110 °C when I decided to take my syrup off the heat. You don’t want your syrup to change colour or you’ll sit with caramel instead.
While you wait for the soft ball stage. Whisk your egg whites with an electric mixer. Use the whisk attachment if you are using a stand alone mixer. Whisk until soft peaks form.
When your sugar syrup is ready you are going to temper the egg whites. This means to slowly bring the egg whites to the right temperature without causing it to scramble. Be patient with this step. Drizzle the hot syrup down the side of the bowl while mixing the whole time.
When all the syrup is incorporated and the mixture looks thick and creamy with soft peaks – you have done it. Congratulations!! Have a taste now and see why you where so patient and careful all this time. It should taste similar to the center filling of a ‘sweetie pie’ but with a lighter, glossier texture! Mmmm…YUM!
Here’s how I put my mini cupcakes together followed by the Vanilla Cupcake Recipe.
Just a tip to get your mini cupcakes looking amazing when they come out of the oven.
Don’t take your cupcakes out of the oven too soon or they will sink in the middle. Rather bake them a little longer on lower heat to get them to rise evenly.
See the example below:
After you’ve baked your perfectly moist mini cupcakes, leave them to cool. Once they are cool you can hollow them out a little bit. Not too much as you still want something left of your yummy cupcake. Just make a little nest for your lemon curd.
Then fill with lemon curd and pipe on your Italian Meringue Frosting.
Now to finish off your perfect Mini Lemon Meringue cupcakes you can toast it just a little with your kitchen torch. It really makes them look great.
Enjoy your mini mouthful of happiness.
- 1 cup (250 ml) granulated sugar
- 2 cups (500 ml) cake flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, room temperature
- 1/4 cup canola oil or vegetable oil
- 2 large eggs, room temperature
- 1/3 cup full-fat sour cream (Creme Fraiche)
- 2/3 cup full cream milk
- 1 tablespoon pure vanilla extract
- Preheat the oven to 170 °C (338 °F)
- In a bowl or a stand mixer, mix together cake flour, baking powder, baking soda, sugar and salt.
- Add butter and mix on medium-low speed for three minutes. You'll end up with a very fine crumb texture.
- In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
- Add the egg mixture to the flour mixture and beat on medium speed until just combined.
- Slowly add milk and mix on low speed until just combined. The batter will be liquid and appears lumpy. (Don't worry, you didn't do anything wrong.)
- Fill your mini cupcake liners with a teaspoon of batter each.
- Bake for 10 minutes. Because ovens very you can test your cupcake after 8 minutes. They are ready when a toothpick comes out without wet batter stuck to it.
- When the cupcakes are done, remove them from the tins and leave them on a cooling rack to cool.
- If you have time. Bake a test cupcake before baking your whole batch. Because our ovens are all so different it will be worth your while testing the time you need to get your cupcake just right.