.png)
.png)
Pineapple Curd Meringue Cupcakes
MAKES: 12 • 1 HOUR 15 MINUTES + COOLING TIME
Ingredients:
For the Pineapple Curd:
2 large eggs
2 large egg yolks
120 mL tinned pineapple juice
½ cup caster sugar
2 tbs cornflour
2 tbsp unsalted butter, cut into pieces
For the Cupcakes:
1 ½ cups self-raising flour, sifted
¾ cup caster sugar
125 g unsalted butter, softened
2 eggs
⅓ cup milk
2 tsp vanilla extract
For the Italian Meringue:
2 tbsp water
¼ tsp cream of tartar
1 cup caster sugar
2 egg whites, at room temperature
Directions:
To make the Pineapple Curd:
Whisk eggs, egg yolks, pineapple juice, caster sugar and cornflour together in a bowl, making sure that the cornflour is fully dissolved.
Pour mixture into a medium saucepan and cook over medium-low heat, stirring constantly until thickened, about 8 minutes. Remove from heat and stir in butter.
Transfer to a bowl and cover with plastic wrap, ensuring that the wrap touches the top of the curd to prevent a skin from forming.
Refrigerate for at least 2 hours before using.
To make the Cupcakes:
Preheat oven to 160C.
Line 12 x ½ cup capacity muffin tins with patty cases.
Add flour, sugar, butter, eggs, milk, and vanilla to the bowl of a stand mixer and beat on medium speed for 5 minutes or until pale and smooth.
Divide cupcake mixture between prepared patty cases and cook for 20-25 minutes or until a skewer inserted comes out clean. Remove from oven and set aside to cool.
When cupcakes have cooled completely, make a hole in the top of each cupcake with a teaspoon and remove about ⅓ of the cupcake. Spoon pineapple curd into the hole.
To make the Italian Meringue:
Bring water, cream of tartar and ½ the sugar to the boil in a small saucepan over high heat, stirring constantly. When it comes to the boil reduce heat to medium and cook for 4 minutes.
Place egg whites in the bowl of an electric mixer and whisk on high until stiff peaks form. Continue beating and slowly add the remaining sugar, 1 tbsp at a time, whisking for 20 seconds between additions. When all the sugar has been added, gradually add the hot sugar mixture in a steady stream and whisk for a further 5 minutes. The meringue should be thick and glossy.
Fill a piping bag with the Italian meringue and pipe over the top of the pineapple curd. Use a kitchen blowtorch to lightly toast the meringue until it is golden brown.
Our Pick: Pepe Saya Passion Fruit & Lemon Curds
Short on time? Use these curds to fill your cupcakes. These luscious curds are enriched with Pepe Saya's cultured butter, creating a jar of deliciousness. Use them as tart filling, swirled through yogurt, or just by the spoonful!
