Lemon Meringue Cupcakes
Recipe adapted from Martha Stewart.com
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup butter, room temperature
- 2 cups sugar
- 4 large eggs
- finely grated zest of three lemons (about three tbsp)
- 2 tbsp fresh lemon juice
- 2 tsp pure vanilla extract
- 1 cup buttermilk
- 1 batch lemon curd (recipe below)
- 1 batch seven minute frosting (recipe below)
- Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt.
- With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides between additions. Beat in zest and vanilla. Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each addition.
- Divide batter evenly among prepared muffin tins, filling each tin three quarters full. Bake until cake tester inserted in center comes out clean, about 25 minutes. Transfer to wire racks to cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to two months in airtight containers.
- Pipe about 1 tbsp lemon curd into each cupcake, overflowing the filling a little so the top of the cupcake is also covered in lemon curd. Then pipe the seven minute frosting onto the cupcakes. Using a small kitchen torch, brown the frosting to the desired shade so it looks like the meringue on a lemon meringue pie.
Lizardbreath Creations. Double the recipe and use all lemon juice rather than a mixture of lemon-lime juice.
Recipe from Martha Stewart.com
- 1 1/2 cups + 2 tbsp sugar
- 2/3 cup water
- 2 tbsp light corn syrup
- 6 large egg whites, room temperature
- Combine 1 1/2 cups of the sugar with the water and corn syrup in a small saucepan. Clip a candy thermometer to the side of the pan and bring to a boil over medium heat, stirring occasionally until sugar disolved. Continue boiling, without stirring, until syrup reaches 230 degrees.
- Meanwhile, in the bowl of a stand mixer, whisk egg whites on medium-high speed until soft peaks form. With mixer running, add remaining two tbsp sugar and beat to combine.
- When syrup reaches 230 degrees, remove from heat. With mixer on medium-low speed, pour syrup down side of bowl in a slow, steady stream. Raise speed to medium-high and whisk until mixture is completely cool (test by feeling bottom of mixing bowl - it should be cool to the touch) and stiff (but not dry) peaks form, about seven minutes. Use immediately.
Happy Baking my Friends!