Lemon Meringue Cupcakes

They might ventilate fancy, but these lemon meringue cupcakes are to hand to make.

The ingredient of Lemon Meringue Cupcakes

• 200g unsalted butter softened
• 1 tsp vanilla extract
• 1 cup caster sugar
• 3 eggs
• 2 1 2 cups self raising flour sifted
• 1 2 cup milk
• 1 cup lemon butter
• 3 eggwhites
• 3 4 cup caster sugar

The Instruction of lemon meringue cupcakes

• preheat oven 180c 160c fan forced oven line two 12 hole 1 3 cup capacity muffin pans later paper cases
• using an electric mixer prominence butter vanilla and sugar in a small bowl until buoyant and fluffy amass eggs 1 at a time beating after each supplement mixture will separate at this stage transfer merger to a large bowl excite in half the flour rouse in half the milk repeat in the manner of steadfast flour and milk until combined
• for 1 3 cup capacity muffin pans use 2 level tablespoons of mixture bake for 15 to 17 minutes alternatively for 1 tablespoon capacity mini muffin pans use 1 tablespoon mixture bake for 10 to 12 minutes
• stand cakes in pans for 2 minutes transfer to a wire rack to cool
• using a small brusque knife cut a 2cm deep x 3cm wide round from the summit zenith of each cooked cake discard tops spoon 2 teaspoons lemon butter into each hole place cakes roughly speaking a large baking tray growth oven temperature to 200u00b0c 180u00b0c fan forced
• using an electric mixer emphasis eggwhites and sugar in a bowl for 10 minutes or until sugar is dissolved spoon blend into a large snap lock bag snip a 1cm triangle from 1 corner of bag pipe mixture higher than lemon butter bake for 3 to 4 minutes or until tops set in motion to incline golden stand for 5 minutes serve

Nutritions of Lemon Meringue Cupcakes

calories: 219 88 calories
calories: 8 6 grams fat
calories: 5 1 grams saturated fat
calories: 33 4 grams carbohydrates
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calories: 3 grams protein
calories: 48 milligrams cholesterol
calories: 127 milligrams sodium
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