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Before you jump to Lemon Meringue Cupcakes recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

We all understand that, in order to really be healthful, nutritious and balanced meal plans are important as are good amounts of exercise. The worst part is that, at the end of the day, we don’t always have the time or energy required for a healthy lifestyle. At the conclusion of the day, almost everyone want to go home, not to the gym. People crave sweets and salts, not veggies (unless they are vegetarians). You will be happy to discover that becoming healthy doesn’t have to be hard. If you are persistent you’ll get all of the activity and healthy food you need. Here are some basic ways to get healthful.

Choose water over other drinks. Soda and coffee, when used in small amounts, aren’t that bad. Getting all of your hydration from them is a awful idea. Choosing water as an alternative to other beverage adds to your body’s health and allows it stay hydrated. You’re also cutting hundreds of calories from your diet— without having to be forced to eat terrible tasting diet food. Water is often the main element to successful weight-loss and healthfulness.

There are plenty of things you can go after to become healthy. An expensive gym membership and very restrictive diets are not the only way to do it. It is the little things you choose each day that really help you with weight loss and getting healthy. Being clever when you choose your food and routines is where it begins. Wanting to get in as much exercise as possible is another. Don’t ignore that health isn’t only about simply how much you weigh. You need your body to be powerful too.

We hope you got benefit from reading it, now let’s go back to lemon meringue cupcakes recipe. You can have lemon meringue cupcakes using 20 ingredients and 8 steps. Here is how you do that.

The ingredients needed to make Lemon Meringue Cupcakes:

1. You need For the cake
2. Take unsalted butter, softened
3. Provide self-raising flour
4. You need caster sugar
5. You need large eggs
6. Use baking powder
7. You need lemon juice
8. Use lemon zest
9. Use milk (if mixture is too stiff)
10. Provide For the lemon curd filling
11. Use golden caster sugar
12. Provide cold unsalted butter, cut into pieces
13. Use large eggs, lightly beaten
14. Prepare Juice of 1 lemon
15. Prepare Freshly grated zest 1 lemon
16. Provide For the lemon meringue frosting
17. Use caster sugar
18. Get large egg whites (112g roughly)
19. Get lemon juice
20. Prepare cream of tartar

Steps to make Lemon Meringue Cupcakes:

1. 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.
2. Preheat your oven to 180degrees fan and prepare a muffin tray with muffin cases.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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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