cupcakes are just so darn cute and convenient.its the perfect serving size.
you get a proportionate bite of frosting and cake all at once.
no utensils or even a plate required!
i made these lil beauties for a baby shower i hosted this past weekend.
the mommy to be loves lemon cake.
i love lemon curd.
so i had the brilliant idea of combining the two.
the cake came out more dense than i would have liked, but these were still quite amazing.
the lemon curd was the star of this show.
it was the perfect jolt of lemony goodness hiding under the fluffy meringue that sent this cuppie over the top.
Lemon Meringue Cupcakes
yields :: 32-36 cupcakes
2 sticks unsalted butter, softened
2 cups sugar
3 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 cup milk
2 Tbsp. lemon zest
2 Tbsp. lemon juice
Preheat oven to 325° degrees.
Line cupcake pan with baking cups. Set aside.
In a large bowl with an electric mixer, cream the butter and sugar together until fluffy, about 4 minutes.
Add the eggs one at a time.
Mix until just combined.
In a medium bowl combine the flour, baking soda and salt together. Whisk to combine.
Alternately add the dry ingredients and the milk until completely incorporated.
Add the lemon zest and fresh lemon juice. Mix batter for an additional minute. Mixture should look light and fluffy.
Fill the cupcake liners 2/3 full (i used paper souffle cups) and bake for 17 to 23 minutes, or until a wooden pick inserted in the center comes out clean. Allow cupcakes to cool completely before frosting.
2 whole eggs plus 8 egg yolks
1 cup sugar
2/3 cup fresh lemon juice (about 6 lemons)
2 tablespoons unsalted butter, cut into small pieces, room temperature
(Makes about 2 cups)
Combine whole eggs and yolks, sugar, and lemon juice in a heatproof bowl and set over a pan of simmering water. Cook, whisking constantly, until mixture is thick enough to coat the back of a spoon. Remove from heat. Add butter, a few pieces at a time, whisking until smooth after each addition. Strain through a fine sieve into another bowl, and cover with parchment paper or plastic wrap, pressing it directly on surface to prevent a skin from forming. Refrigerate until chilled and firm, at least 2 hours (or up to 2 days).
8 large egg whites, at room temperature
2 cups sugar
½ tsp. cream of tartar
2 tsp. vanilla extract
Pinch of salt
Combine the egg whites, sugar, cream of tartar and salt in heatproof bowl and set over a pan of simmering water. Heat the mixture on medium heat whisking frequently. Whisk until the mixture reaches 160° F on an instant-read thermometer. Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment. Whisk starting at low speed and gradually increasing to medium-high speed until stiff, glossy peaks form, about 5-7 minutes. Mix in the vanilla until combined.
To Assemble Cupcakes:
Using a sharp knife cut a small round out of the top of the cupcake, about the size of a quarter and about a half an inch deep. (If you used souffle cups you can skip cutting out the round.)
Fill in the hole with lemon curd. If you'd like, place the cut out cake piece back on top of lemon curd.
If you used souffle cups, top off the cup with lemon curd.
Using a spoon pile some meringue on top.
Use a kitchen torch to brown.
Refrigerate until you serve them.