Lemon vanilla cupcakes filled with lemon curd and topped with fluffy meringue. Everybody’s favourite dessert in cupcake form!
It’s great to be working with Aldi on this baking project! With The Great British Bake Off is back on our TV screens, us Brits have rediscovered our love of all things baking! Baking is a great activity and fun for the whole family get involved with. This year Aldi has expanded its range, adding 14 new lines to its own-brand, The Pantry, as well as a selection of products from Dr Oetker, Silver Spoon and Wrights. From fruits to flour, Aldi’s baking essentials are sure to send you on your way to being the next Star Baker.
My challenge was to bake and showcase Aldi’s bakeware range. Whenever we go shopping, you will always find me transfixed down the baking aisle. I love stocking up on all my baking essentials, chocolate chips for cookies, sugar, flour, there is always something I have to buy!
Aldi has lots of recipes and baking inspiration on their website. If you’re like me and have a serious sweet tooth, then click here to browse all the delicious sweet treats! And try out a recipe yourself!
After spending ages drooling over all the scrumptious recipes, I finally decided what I wanted to bake. The lemon meringue cupcakes ticked all the boxes for me, lemon cupcakes have always been my favourite and I love meringue. I decided to share my own recipe, I’ve been making these cupcakes for a very long time and they’re always a big hit with my family, so I thought it would be the perfect opportunity to share on the blog.
The cupcakes are bursting full of tangy lemon sweetness. I used my perfect vanilla cupcake recipe as a base for these cupcakes, the only change I made was I added lemon zest to the mix for that lemony flavour. Then each cupcake is filled with lemon curd (I used homemade). Then each cupcake is topped with fluffy meringue! I toast the meringue in the oven until it is golden, don’t over do it and burn the meringue! 😉
As you bite into the cupcake it’s the taste of summer! I hope you enjoy these as much as we did!
150g (2/3 cup) unsalted butter, softened
150g (3/4 cup) caster sugar
3 large free-range eggs, at room temperature
1 tsp vanilla extract
150g (1 + 1/4 cup) self-raising flour, sifted or the same amount of plain flour (all-purpose) + 2 tsp baking powder
2-3 tbsp water or milk
Zest of 1 lemon
120g (1/2 cup) Lemon curd, homemade or store-bought – approx. 1 heaped tsp for each cupcake
2 large egg whites
100g (1/2 cup) caster sugar (superfine)
1 tsp cornflour (cornstarch)
- To make the cupcakes: Preheat oven to 180°C/350°F/Gas Mark 4. Line a cupcake tin with 10-12 paper cases.
- Cream the butter, sugar and vanilla until light and fluffy. This will take about 3-5 minutes.
- Add the eggs one by one and beat in to incorporate fully.
- Now add the flour and lemon zest along with the water/milk. Continue to mix until the mixture is smooth – for another 30 seconds.
- Scoop the cupcake batter into the paper cases – I use an ice cream scoop to do this. Bake for 15-20 minutes or until a cake tester comes out clean. Leave the cupcakes to cool in the tin for 5 minutes, then remove from the tin and leave to cool on a wire rack.
- Once completely cool, cut the centre out of each cupcake. Fill with the lemon curd.
- To make the meringue frosting: Whisk the egg whites in a grease-free bowl until stiff. Gradually sprinkle in the sugar – about a teaspoon at a time and continue whisking until thick. Add the cornflour and whisk again. The meringue should hold stiff peaks.
- Fill a piping bag with the meringue. Pipe a swirl of meringue on the top each cupcake. Place back in the oven on under the grill until the meringue is golden – make sure you watch the meringue, it can easily burn and will taste bitter. You can also use a blowtorch, if preferred.
- Allow the meringue to cool after baking and then serve the cupcakes.
What Jessica Baked Next original recipe
Have a great weekend everyone!
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