- TM 31
Ingredients
Cupcakes
- 120g butter,soft
- lemon zest from 1 lemon
- 150g sugar
- 2 eggs
- 60g desicated cocnut
- 180g plain flour
- 1tsp baking powder
- 80g Milk
- 1 tsp vanilla extract
Lemon Curd
- 4 egg yolks
- 80g castor sugar
- lemon zest from 1 lemon
- 80g lemon juice
- 80g Butter
Meringue
- 4 egg whites
- 220g white sugar
Accessories you need
-
Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Heat oven to 180 degrees.
Place sugar & lemon zest into the bowl & chop 20 secs speed 10.
add butter & mix for 1 min, speed 5, scrape down the bowl & add the eggs mix for 10 secs speed 5, add remaining cupcake ingredients & mix for 5 secs speed 4, scrape down the bowl & mix again for another 5 secs speed 4. Divide mixture into 12 cupcake cases & bake for 20 mins or until cooked.
Allow to cool & scoop 2 cm deep holes into each cupcake & fill with the lemon curd, then pipe your merigue ontop & place in the oven for a further 5 mins until slightly brown on top.
Chop sugar & lemon zest for 10 secs speed 10 & insert butterfly, place all other ingredients into the TM bowl & cook for 8 mins, 80 degrees speed 3. If it isn't setiing cook for a further 2 - 3 mins. (You may want to strain off the zest depending on how you like it.)
Make sure you bowl & butterfly are completely clean & dry to ensure success with your meringue. Try Dani Valent's vinegar clean by putting water & a splash of vinegar into the TM bowl & cook for 5mins Varoma speed 4. Then completely dry the bowl.
Mill sugar for 20 secs speed 10, place to one side & add your egg whites, mix for about 2mins, 37 degrees, speed 4, until you have stiff peaks. Set timer for about 5 - 8 mins & very slowly add in the sugar 1 spoon at a time as the butterfly mixes on speed 4, keeping the MC off. Don't try to rush it. When you have added all the sugar & finished mixing, touch a bit of the meringue, you shouldn't feel any gritty bits of sugar grains.
Cup cakes
Lemon curd
Meringue
Tip
You can make a different flavoured curd to make it a bit different, lime, pink grapefruit or passionfruit.
Or quince
//www.recipecommunity.com.au/desserts-sweets-recipes/quince-curd/156331
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
These are amazing. I made the exact recipe and it worked beautifully!!!
These are delicious! A little fiddly, but oh so worth it.
I did whip/mix the egg whites and sugar for the recommended time, however I probably should have done it for a bit longer as when putting the egg white mix on the top of the cupcakes, it wasn’t as stiff as I’d have liked. Not quite sure what I did wrong with the egg white mix...still tasted delicious!
will make again for sure!!
have come back to add: I’ve made these 3 times now. First 2 times, I used the meringue recipe that the original publisher wrote. Both times, it didn’t form into a proper meringue, no stiff peaks.
Third time, I used the meringue recipe from the lemon meringue pie recipe in the BCB. Much better! I believe the original published has missed adding an ingredient to the meringue....I’m no expert, however my meringue worked better when I added a quarter of a teaspoon of cream of tartar.
i love these cupcakes, and enjoy making them. I’ll be using the BCB meringue recipe for the top from now on.
I'm going to make these again so easy thanks
Just made these cupcakes. Taste really yum. Going 2 make another batch and take 2 work.
How many does it make?
OMG AMAZING!!
Made these for tennis supper yesterday & bought the rest to work today - Colleagues loved them!! Didn't bother making sure the jug was super clean so just placed the egg whites in a bowl and used electric beaters to whip until soft peaks formed and then slowly added 3/4 cup castor sugar. Cooked the lemon curd for an extra minute and half and that was thick enough to use
super recipe!
Made these Yesterday/today for RSPCA day! (mental note to self, read the instructions for the topping correctly - didn't set the sugar aside and add a little at a time - just threw the egg whites in and it still worked perfectly)
These were a hit for my Mother's day morning tea... My Mum loves lemon meringue pie and my MIL loves cupcakes...so a win-win with this recipe, many thanks! The only difficulty I had was with my meringue....I added a 1/4 tspn of cream of tartar on the second attempt and it turned out beautifully..
Awesome, and tastes as good as it looks
I made this today, but made it into a large cake. I doubled everything except for the meringue. I had to bake it for just over and hour and then cut it in half, put the curd in the middle and covered the entire cake in the meringue before putting it back into the overn for approximately 15 minutes at 180c.
Thank you for the recipe it's amazing!
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