Just a short one tonight to tell you that I have been traumatised by some lemon meringue cupcakes. It was a while ago now but I’m still not over it.
It was all going so well, I was following a recipe, (which is where it all went wrong I think!!), and I made the batter, hid little spoonfuls of lemon curd in the middle and put it in the oven and made the most perfect, beautiful meringue, my first ever attempt was wonderful.
Baked the cupcakes for the requisite amount of time, then piped the meringue on, (that bit needs a lot of practise!), popped them back in and the meringue went a perfect light brown and the timer went off.
They looked a little pale underneath but I thought that might be how they were supposed to be. Until we tested one. (The baker’s prerogative!) It was raw in the middle. Really sloppy raw! It was so gross! So they went back into the oven with tinfoil over to protect that perfect perfect meringue at a slightly higher temperature. To cut a long story short, I was up until midnight, they were overdone and I vowed never ever to follow a recipe so blindly again! I will be trying them again. Just doing it my way!!
I’d love any tips or fail safe recipes for these please. I will not be defeated by a cake!!! 😀