Lemon meringue cupcakes x

Blog photos_0035_edited-1It’s been quite a while since I last posted a recipe for you all, I’m so sorry!!!

Luckily I have a great recipe for your delight today, in fact it’s one that I have perfected for some time now, just for you!! I hope it makes up for my absence?! x

I’ve been making these Lemon meringue cupcakes all summer and I have to say they are loved by all my friends!! Perhaps that’s why I keep making them so often!!……haha x

I do love them myself too, but I have always been a sucker for lemon meringue x

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Ingredients for the sponge

  • 200g unsalted butter, softened
  • 200g caster sugar
  • pinch of salt
  • seeds of Β½ vanilla pod
  • 4 medium eggs
  • 200g self raising flour

Method for cupcakes sponge

  1. Place the butter, sugar, salt and vanilla seeds in a mixing bowl and cream together until pale and fluffy.
  2. Beat the eggs lightly in another bowl and slowly add to the butter mixture while whisking quickly. If the mixture starts to seperate or curdle, stop adding the egg and beat in 2-3 tablespoons of flour. This will rebind the batter.
  3. Once all the egg has been incorporated into the butter mixture, sift in the flour and stir until the batter is just combined. This will ensure the sponges stay light and fluffy.
  4. Using a plastic piping bag or a tablespoon, carefully place the batter into the cupcake cases until two-thirds full only.
  5. Bake for 12-15 minutes, at 175ΒΊC, depending on your oven. The cupcakes are cooked when the tops are golden brown and spring back to the touch. If in doubt, insert a clean knife or wooden skewer into the centre of each sponge, it should come out

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Ingredients for toppings

  • Jar of lemon curd
  • 120g of egg whites (approx. 3 large eggs)
  • Pinch of cream of tartar
  • 240g caster sugar

Method for toppings

  1. Whisk the whites and cream of tartar until foamy then add half the sugar and continue whisking until glossy and thick, do not over beat. Add the rest of the sugar and whisk for a few seconds.
  2. Pipe a ring of meringue around the outside of the cupcake.
  3. Place a teaspoon of lemon curd into the centre, then top with a second rosette of meringue. Add a few jelly segments to the meringue and sprinkle with a little granulated sugar.
  4. Place on a baking tray and place into the hot oven to brown for a couple of minutes. Remove, dust with icing sugar and serve cool.

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Edinburgh rock

Sorry about the sudden absence and lack of blogs lately but life has a way of distracting me sometimes x Well hanging out with friends and drinking lots of wine and cups of tea anyway……heehee x

Anyway, I’m back πŸ™‚ And I have a cracker of a recipe for you, that is our local delicacy Edinburgh rock! Seemingly, Edinburgh rock came about like a lot of culinaryΒ discoveries do,Β quite by accident. The legend has it the some boiled sweets were left exposed to the air overnight and went soft and powdery!! However it happened they are here to stay and this is my recipe for them x Enjoy x

Edinburgh Rock

Ingredients:

  • Groundnut oil, for greasing
  • 450g granulated sugar
  • 15ml/1 tbsp Glucose syrup or golden syrup
  • 2.5ml/Β½ tsp cream of tartar
  • 200ml water
  • 10ml/2 tsp pink food colouring
  • 10ml/2 tsp rose water
  • icing sugar, for dusting

Edinburgh Rock

Method:

  1. Grease a marble slab or worktop, metal pastry scraper and some kitchen scissors.
  2. Combine the sugar, glucose syrup or golden syrup, cream of tartar and water in a medium, heavy pan. Heat gently over medium heat until the sugar dissolves.
  3. Bring to the boil and boil the syrup until it reaches the soft-crack stage (140Β°C/290Β°F).
  4. Stir in the colouring and rose water and immediately place the pan over the ice-water bath to arrest the cooking.
  5. Pour the syrup on to the oiled marble slab and allow to cool until a skin forms on the surface.
  6. Using the oiled scraper, begin to fold the edges into the centre of the pool until it is cool enough to handle.
  7. Dust your hands with icing sugar. Take hold of the ends of the syrup strand and pull them up towards you to form a U shape again. Do not twist the strands. Continue for 10 minutes until the mixture becomes opaque.
  8. Pull it into a long strip, then cut it into small pieces with the oiled scissors .
  9. Leave the rock out at room temperature for about 24 hours until it becomes soft and powdery. Serve immediately or store in an airtight container.

Edinburgh Rock

Making this rock also gave me the excuse to take some of it for a trip in to the city centre to do a mini photoshoot with Edinburgh’s most famous landmark, Edinburgh castle, which sits on a very own piece of Edinburgh rock!! See what I did there? Edinburgh rock?? haha x

Edinburgh Rock

What have you all been up to lately?

Made anything exciting in the kitchen?

Tell me about it x