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Thursday, October 1, 2009

September cupcake of the month

Lemon Meringue Cupcakes
Yield: 24 cupcakes


3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups granulated sugar
4 large eggs, room temperature
2 tablespoons lemon zest, finely grated
2 tablespoons freshly squeezed lemon juice
1 teaspoon pure vanilla extract
1 cup buttermilk


1. Preheat oven 350°F. Line muffin pans with paper liners. Whisk together flour, baking powder, and salt. Set aside.

2. With an electric mixer cream butter and sugar together until light and fluffy. Add eggs, one at a time (tip: break eggs in separate bowl in case spoiled), scraping down sides of bowl periodically. Beat in zest and vanilla extract. Add flour mixture in three batches alternating with the buttermilk and lemon juice, ending with flour, beat until thoroughly combined.

3. Divide batter evenly among lined cups (tip: use an ice-cream scooper) filling three-quarters full. Bake approximately 20-25 minutes, rotating pans halfway through and a toothpick inserted in center comes out clean. Transfer pans to rack or counter to cool before removing cupcakes.

4. Cut center of cupcake open, brush surface with lemon syrup and, fill with lemon curd to top. Use a small spoon to apply meringue frosting to cupcakes creating decorative peaks.

5. To finish, place meringue topped cupcakes on baking sheet under hot broiler until meringue becomes tinged with color.

Meringue Frosting:

8 large egg whites, room temperature
¼ cup sugar

Using an electric mixer whisk egg whites on high speed until egg whites are light, fluffy and stiff, adding sugar gradually once egg whites begin to peak. Use and enjoy cupcakes immediately.

Lemon Curd (available ready-made)

1 large whole egg
6 egg yolks
¾ cup granulated sugar
2/3 cup fresh squeezed lemon juice
6 tablespoons unsalted butter, cut into small pieces, room temperature

Whisk together whole egg, yolks, sugar, and lemon juice in a medium saucepan over medium heat. Add butter, few pieces at a time, whisk until smooth.

Stir constantly over medium low heat until mixture thickens, about 10 minutes. Remove from heat.

Transfer lemon curd to a bowl, cover with plastic wrap and let cool.

Lemon syrup: (optional)
Tip: (keeps cupcakes moist)

1/3 cup sugar
1/3 cup water
1/3 cup freshly squeezed lemon juice

Heat sugar and water until sugar dissolves. Let cool. Add lemon juice. Set aside.

posted by Nicole Friday for the Cupcake Craze

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