Air fryer lemon meringue cupcakes

Ingredients

• 1 1/4 cup flour
• 1 tsp baking powder
• A pinch of salt
• 1/2 cup unsalted butter, room temperature
• 3/4 cup sugar
• 2 eggs
• 2 tsp lemon zest
• 1/2 cup milk
• 4 tbsp store-bought lemon curd

Meringue topping:

• 2 egg whites, room temperature
• 4 tbsp fine white sugar

preparation :

Set the air fryer to prepare and preheat the air fryer to 180 degrees celsius.
In one bowl, cream the spread and sugar together.
Add the eggs and blend until consolidated.
Add the flour, baking powder, lemon zing, and salt to the egg blend and blend well.
Place the silicone biscuit molds in the air fryer and fill them with the blend.
Set the clock to 12 minutes and air fry until brilliant and until a toothpick confesses all.
Eliminate and permit to cool.
To make the meringue icing beat the egg whites until foamy and gradually add the sugar then beat further until the combination frames solid pinnacles.
Eliminate the center of the cupcake with a little spoon and saved.
Fill the cupcake with lemon curd.
Pipe the meringue combination on the cupcake and set the cupcakes back in the air fryer for 38 seconds to get the brilliant top.