My favorite pie is lemon meringue. When I came across this recipe I was so excited to try them. They were exactly what I had hoped for. The only thing I would do differently next time is put more lemon curd in the middle.
Lemon Meringue Cupcakes
Recipe Source: BeantownBaker.com
Lemon Curd
24 Yellow cupcakes
Marshmallow Frosting
Recipes Follow...
Lemon Curd
3 Tablespoons Lemon Juice
1 1/2 Tablespoons Lemon Zest
3/4 cup Granulated Sugar
4 Tablespoons Butter, room temperature
2 Eggs
1/4 cup Lemon Juice (3 to 4 lemons)
Pinch of Salt
1/2 Tablespoon Cornstarch
1. Combine the lemon zest and the sugar and mix until combined. Cream the butter and beat in the sugar and zest mixture. Add the eggs, 1 at a time, and then add the lemon juice, salt and cornstarch. Mix until combined.
2. Pour the mixture into a small saucepan and cook over low heat until thickened (approx. 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees, or just below simmer. Remove from the heat and cool or refrigerate.
Yellow Cupcakes
1 cup Unsalted Butter, room temperature
1 1/2 cups All-Purpose Flour, plus more for pans
1 1/2 cups Cake Flour
1 Tablespoon Baking Powder
1/2 teaspoon Salt
1 3/4 cups GranulatedSugar
4 Eggs
2 teaspoon Pure Vanilla Extract
1 1/4 cups Milk
1. Preheat oven to 350 degrees. Prepare 2 muffin tins with cupcake liners and set aside. In a medium bowl, sift together flours, baking powder, and salt; set aside.
2. In the bowl of an electric mixer beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, then beat in vanilla.
3. With the mixer on low, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.
4. Scoop the batter into the prepared pans. Bake, rotating the pans halfway through, until cupcakes are golden brown, 20-25 minutes. Cool in pans 10 minutes then remove to a cooling rack.
3/4 cup Granulated Sugar
4 Tablespoons Butter, room temperature
2 Eggs
1/4 cup Lemon Juice (3 to 4 lemons)
Pinch of Salt
1/2 Tablespoon Cornstarch
1. Combine the lemon zest and the sugar and mix until combined. Cream the butter and beat in the sugar and zest mixture. Add the eggs, 1 at a time, and then add the lemon juice, salt and cornstarch. Mix until combined.
2. Pour the mixture into a small saucepan and cook over low heat until thickened (approx. 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees, or just below simmer. Remove from the heat and cool or refrigerate.
Yellow Cupcakes
1 cup Unsalted Butter, room temperature
1 1/2 cups All-Purpose Flour, plus more for pans
1 1/2 cups Cake Flour
1 Tablespoon Baking Powder
1/2 teaspoon Salt
1 3/4 cups GranulatedSugar
4 Eggs
2 teaspoon Pure Vanilla Extract
1 1/4 cups Milk
1. Preheat oven to 350 degrees. Prepare 2 muffin tins with cupcake liners and set aside. In a medium bowl, sift together flours, baking powder, and salt; set aside.
2. In the bowl of an electric mixer beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, then beat in vanilla.
3. With the mixer on low, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.
4. Scoop the batter into the prepared pans. Bake, rotating the pans halfway through, until cupcakes are golden brown, 20-25 minutes. Cool in pans 10 minutes then remove to a cooling rack.
To assemble cupcakes:
Once cupcakes have cooled completely, use the cone method to remove part of the cupcake. Discard cone. Fill cavity with lemon curd.
Once cupcakes have cooled completely, use the cone method to remove part of the cupcake. Discard cone. Fill cavity with lemon curd.
Marshmallow Frosting
4 Egg Whites
1 cup Granulated Sugar
1/4 teaspoon Cream of Tartar
1 tsp Pure Vanilla Extract
1. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
2. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.
3. Transfer frosting to a large pastry bag fitted with a large plain round or French tip. Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, be careful not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.
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