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Before you jump to Lemon Meringue Cupcakes recipe, you may want to read this short interesting healthy tips about Techniques To Live Green Plus Save Money In The Kitchen.
It was certainly not that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the surroundings. That's a thing of the past now, with all people being aware of the problems besetting the planet and also the shared obligation we have for turning things around. Unless everyone begins to start living much more eco-friendly we won't be able to resolve the problems of the environment. Each and every family must start making changes that are environmentally friendly and they should do this soon. Keep reading for some ways to go green and save energy, mainly in the kitchen.
Perhaps the food is not quite as good when cooked in the microwave, nevertheless it will save you money to use it over your oven. When you find out it will require 75% more energy to cook in the oven, chances are you'll look for more ways to use the microwave. When compared with your stove, you can make boiled water and also steamed vegetables faster, and use a great deal less energy, by using countertop appliances. You would be forgiven for thinking that an automatic dishwasher uses more energy than washing dishes the old-fashioned way, but you would be wrong. A dishwasher is particularly effective when it's full before a cycle is started. Don't dry the dishes using heat, utilize the cool dry or air dry functions to increase the money you save.
From the above it really should be obvious that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Green living is definitely something we can all perform, without difficulty. It's related to being sensible, most of the time.
We hope you got insight from reading it, now let's go back to lemon meringue cupcakes recipe. You can cook lemon meringue cupcakes using 20 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to cook Lemon Meringue Cupcakes:
- Prepare of For the cake.
- Provide of unsalted butter, softened.
- Provide of self-raising flour.
- Get of caster sugar.
- You need of large eggs.
- Take of baking powder.
- Get of lemon juice.
- You need of lemon zest.
- Prepare of milk (if mixture is too stiff).
- Provide of For the lemon curd filling.
- Use of golden caster sugar.
- Get of cold unsalted butter, cut into pieces.
- Prepare of large eggs, lightly beaten.
- Prepare of Juice of 1 lemon.
- Get of Freshly grated zest 1 lemon.
- Take of For the lemon meringue frosting.
- Provide of caster sugar.
- Use of large egg whites (112g roughly).
- You need of lemon juice.
- Take of cream of tartar.
Instructions to make Lemon Meringue Cupcakes:
- First, make the lemon curd. In a heavy saucepan, heat the sugar, butter, eggs and lemon juice over a fairly low heat, whisking all the time, until the mixture is thick enough to hold marks of the whisk. This will take around 12-15 minutes. Once thickened, immediately pour the curd through a sieve into a bowl. Stir in the zest and set aside to cool..
- Preheat your oven to 180degrees fan and prepare a muffin tray with muffin cases..
- Make the cakes: using a beater in an electric mixer, cream together the butter and sugar for 4-5 minutes until pale and fluffy. Beat in one egg at a time, for about 2 minutes per egg. Add the lemon juice and zest before finally adding the flour and baking powder and fold in gently until fully incorporated. Add some milk if the mixture seems a little stiff..
- Divide this mixture evenly between the cake cases and bake in the oven for around 15 - 18 minutes, or until lightly golden and a skewer comes out clean when put into the cakes. Set aside to cool completely..
- While your cakes are cooling, get started on your meringue frosting. Heat all the frosting ingredients in a metal mixing bowl (ideally one that attaches to your free-standing electric mixer) over a Bain marie. Whisk continuously until the sugar is dissolved and the mixture has reached a temperature of around 70-75 degrees C..
- Remove from the heat, put back to your free standing mixture and whisk on high for roughly 8-10 minutes until your meringue has doubled, even tripled in size, is glossy and stiff..
- When the cupcakes are cooled, core out the middle of each cupcake. You can do this using an Apple corer or a large piping nozzle. Place a dollop of lemon curd into the centre of each cupcake to the top..
- Pipe your meringue frosting onto each cupcake and blast the tops with a chefs blow torch, or place under a grill on a high setting to toast the meringue. Keep an eye on them! They will colour very quickly. Enjoy!.
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