Who doesn't like cupcakes? All right don't answer that. Any whoo
"Martha" has this great recipe for
"Lemon Meringue Cupcakes"
I love Lemon Meringue Pie, so why not
cupcakes:
"Martha" has this great recipe for
"Lemon Meringue Cupcakes"
I love Lemon Meringue Pie, so why not
cupcakes:
Ingredients
* 3 cups all-purpose flour
* 1 tablespoon baking powder
* 1/2 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
* Seven-Minute Frosting
Directions
1.
Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt.
2.
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.
3.
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.
4.
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
* 3 cups all-purpose flour
* 1 tablespoon baking powder
* 1/2 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
* Seven-Minute Frosting
Directions
1.
Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt.
2.
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.
3.
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.
4.
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
Cupcake Pops and Bites
are also the rage now. Have you tried the ones
from Starbucks? The Birthday cake Pop is really good
and it is quite filling for it's size. One night when our older daughter was
in town, Miss M, decided that we should
go on a Chocolate Chip Frappacino run at 10:30 at night, I know
not very healthy. So she, I and younger daughter Miss C went and got our Whipped topping drinks and picked up
these doozies, the "Cupcake Pops".
Let's just say it wasn't a low calorie treat, but it was worth it!
are also the rage now. Have you tried the ones
from Starbucks? The Birthday cake Pop is really good
and it is quite filling for it's size. One night when our older daughter was
in town, Miss M, decided that we should
go on a Chocolate Chip Frappacino run at 10:30 at night, I know
not very healthy. So she, I and younger daughter Miss C went and got our Whipped topping drinks and picked up
these doozies, the "Cupcake Pops".
Let's just say it wasn't a low calorie treat, but it was worth it!
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