It was originally my intent to make several kinds of curd (lemon, pineapple and kiwi) but really didn’t have time, so I stuck with lemon. I was also thinking I would try to shape the meringue like ghosts (Halloween, you know?) but I was finishing these after several marathon days of baking and couldn’t be bothered. I just plopped the meringue onto the tops and broiled.
Lemon meringue cupcakes
2 cups flour
1 tablespoon baking powder
1/2 cup softened butter
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla
3/4 cups milk
Preheat oven to 375F/180-185C. Line a cupcake pan with liners.
Whisk dry ingredients together in one bowl.
In a separate bowl, cream the butter and sugar together until smooth and fluffy. Add eggs, vanilla and 1/4 cup of the milk. Beat for a few minutes until the mixture is light. Alternately beat in dry ingredient mix and the remaining half cup of milk. Half-fill each cupcake liner.
Bake for 15-20 minutes (insert a toothpick into the center of cupcakes to check for doneness; a clean toothpick means the cupcake is ready). Cool on baking rack.
When cooled, hollow out the center of the cupcakes, discard the middle parts.
Fill the middle with lemon curd. Top with meringue topping. Broil in the oven or use a cooking torch to brown the meringue.
