Lemon Meringue Cupcakes

Lemon Meringue Cupcakes

Lemon Meringue Cupcakes

I'm not surprised the lemon meringue cupcakes won the poll. They seem like the perfect Mother's Day treat. The tender lemon buttermilk cake, the tarty lemon curd and the lightly browned meringue that makes the cupcake mile-high, are just heavenly! The swirled doll-up of meringue reminds me of Pillsbury's dough boy! What do you think? Instead of spending hours making my own lemon curd, I used a store-bought one by the brand Chivers, which is my favorite lemon curd! Though the lemon curd is not very visible on the cupcakes, I assure you I used a generous amount on each ;)! Rating: 4+ out of 5.

Lemon Meringue Cupcakes: Martha Stewart - Cupcakes

Ingredients: Makes 24
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups sugar
- 4 large eggs, room temperature
- Finely grated zest of 3 lemons (about 3 tablespoons), plus 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk
- Lemon Curd (here's a recipe, but I used Chivers lemon curd)

- 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 until incorporated, scraping down sides of bowl as needed. 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.
- Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
- To finish, spread 1 tablespoon lemon curd onto middle of each cupcake. Fill a pastry bag fitted with a large open-star tip (Ateco #828 or Wilton #8B) with frosting. Pipe frosting onto each cupcake, swirling tip slightly and releasing as you pull up to form a peak. Hold a small kitchen torch 3 to 4 inches from surface of frosting, and wave it back and forth until frosting is lightly browned all over. Serve immediately.

Meringue Frosting: Nigella Lawson - Feast

- 2 egg whites
- 4 tablespoons golden syrup or light corn syrup
- 6 tablespoons sugar
- ¼ teaspoon salt
- ¼ teaspoon cream of tartar
- 1 teaspoon pure vanilla extract

- Make a doubleboiler with a bowl that will fit snugly over a saucepan of barely simmering water. Put all the ingredients, except for the vanilla, into the bowl. Whisk everything with an electric mixer until the icing becomes thick and holds peaks like meringue. This will take for about 5 mnutes, so be patient.
- Take the bowl off the saucepan on to a cool surface and keep whisking while you add the vanilla. Then keep whisking until the mixture cools a little.

Lemon Meringue Cupcakes

On a different note: thank you all for the great suggestions on the renewed Blogger!


miss b said…
I love lemon meringue pie and cupcakes so I'm sure I would really enjoy these - they look so pretty too!
Tip Top Shape said…
These look insanely delicious -- as I noted on Twitter :D Now I just need to make them!
Shazwani said…
what about buttermilk. how do i make that?
Michele Gerhard said…
Absolutely LOVE these!
Paris Pastry said…
@Shazwani: Buttermilk is a type of milk. It can be bought at the grocery store. :)
Unknown said…
These look amazing and so freshreshing. They remind me of summer :)
Wow, look fresh and awesome:)
Tracy Griffith said…
I just made these for an Easter dinner and all I can say is WOW....so delicious.

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