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For classic cupcakes recipe with lemon meringue you need the following:

  • 1 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 large eggs, room temperature
  • 2/3 cup sugar
  • 3/4 cup unsalted, melted butter
  • 2 TL Vanilleextrakt
  • 1/2 cup milk

For the lemon meringue:

  • 4 egg whites
  • 2/3 cup sugar
  • 1 tsp lemon juice
  • 1 teaspoon grated lemon peel
  • 1 Prise Weinstein
  • 1 pinch of salt
  • 1-2 drops of food coloring

You need a standard baking pan for 12 muffins.

preparation

  1. For the cupcakes: Preheat oven to 175 degrees. Fill the baking pan with muffin paper.
  2. Mix flour, baking powder and salt in a medium bowl.
  3. In another medium bowl, beat eggs and sugar with a mixer until fluffy, about 2 minutes. Then gradually add the butter and then the vanilla extract.
  4. Continue stirring on medium speed and add half of the dry products, then the milk and finally the rest of the dry products. Divide the finished dough into the molds (approx. 1/3 cup in each mold).
  5. Bake for about 20-25 minutes and use a toothpick to check whether the muffins are done. Allow the muffins to cool for 10 minutes, remove from the tin and allow to cool completely.
  6. For the lemon meringue: Bring water to a boil in a pot suitable for a water bath. Mix the egg whites, sugar, lemon juice and zest, cream of tartar and salt by hand in a metal bowl. Heat over the boiling water, stirring constantly, until the sugar dissolves (approx. 1-2 minutes). Remove from the heat and stir with a mixer for 5 minutes. Add a few drops of any food coloring and beat until stiff.
  7. How to decorate classic cupcakes with lemon meringue. Using a spoon or piping bag, place a dollop on each muffin/cupcake. Use the back of a spoon to create a point and waves.