When I think about Easter the first things that come to mind are loved ones and chocolate. So when I think about Easter desserts I want fruity sweets, like these orange meringue cupcakes.
They are light and zesty and the curd is punchy. I LOVE lemon meringue everything! Pie, cake, cupcakes, ice cream everything but I wanted to switch up the flavours.
These are easy to make, and a fresh switch between all the chocolate that you will be enjoying this weekend. I toasted the meringue using a kitchen torch if you don’t have one you can preheat the grill in your oven and plave the cupcakes under the grill for a minute or 2 until the tops brown.
These sweet cupcakes were a huge hit in my office and I know my loved ones will enjoy these as well. And they will be a perfect addition to any Easter feast.
Orange Meringue Cupcakes
- 125 grams self raising flour
- 125 grams caster sugar
- 1/4 teaspoon bi carb soda
- 125 grams butter, softened
- 2 large eggs
- zest of 1 orange
- 1/4 teaspoon vanilla essence
- 1 & 1/2 tablespoons milk
- juice of 1 orange
- 2 egg yolks
- 30 grams caster sugar
- 40 grams butter
- 2 egg whites
- 125 grams caster sugar
Preheat the oven to 170 degrees. Place 12 cupcake cases into a cupcake tin.
Place flour, sugar and bi carb in a large bowl. Add the butter , eggs and orange zest then beat for about 60 seconds with an electric mixer.
Combine the milk and vanilla essence then add to the mix and beat until combine.
Scrape down the sides of the bowl and mix once more to ensure everything is fully incorporated.
Divide the mix between 12 cupcakes cases, t should fill them all about 2/3 full.
Bake for 20 minutes or until the spring back when touched. Cool for 5 minutes in the tray then remove and set on a cooling rack to cool completely.
Once the cupcakes have cooled take a 2cm cookie cutter or a kife and cut a hole in the cupcake. Once the curd is cold spoon the curd into these holes.
Spoon or pipe the meringue over the top and using a kitchen torch or you grill to brown.
If using the kitchen torch - take care they colour fast, you don;t want to burn them
If using the grill - preheat the grill to high and place the cupcakes on a tray and place under the grill for a minute or so to brown. Keep an eye on them.
Place about 3cm of water into a small sauce pan and set over medium heat.
Place all ingredients into a heatproof bowl and set ontop of the saucepan ensuring the bowl doesn't touch the water.
Cook for 10-15 minutes, whisking constantly, until thickened. Remove from heat and pour curd into a jar to cool completely.
Place the 2 egg whites in a clean bowl, if there is anything in the bowl or a greasy residue it can stop the eggs from whipping.
Beat on high until foamy, them start adding the sugar a tablespoon at a time. Ensure the sugar has fully dissolved before you add more in.
Once all of the sugar is incorporated it is ready. Spoon the meringue into a piping bag or just spoon straight onto the cupcakes.
NOTE: The orange curd can be made up to a week in advance.