School is officially in full swing. This week is the first round of exams. That means I’m crunched for time on this post, so my apologies for the brevity.
I made these cupcakes a few weeks ago and have been meaning to post this recipe ever since. But, when you’re finished with homework (like I wish I was now) or you have too much to study for, writing up a recipe is one of the last things on your mind.
These cupcakes? Absolutely delicious. And cute, if I may say so myself. There’s a tiny bit of lemon curd hidden underneath the meringue that will surprise you every time you eat one (my favorite part!). Not to mention the meringue is a nice contrast to normal and everyday cupcake frostings.
Lemon Meringue Pie Cupcakes
Makes 15 Cupcakes
|½||cup butter (1 stick)|
|1 ½||cups all-purpose flour|
|1 ½||teaspoons baking powder|
|¼ c. + 2 tbsp.||lemon curd, divided|
|¾ c. + 2/3 c.||granulated sugar, divided|
|1 ½||teaspoons vanilla extract|
|¼||teaspoon cream of tartar|
|powdered sugar, for dusting|
Separate eggs. Allow egg whites, yolks, and butter to sit at room temperature for at least 30 minutes.
Preheat oven to 350 degrees Fahrenheit. Line cupcake tin with 15 paper liners. In a small bowl, stir flour, baking powder, and salt until combined. In a separate small bowl, whisk together milk and ¼ c. lemon curd.
In a large bowl, beat butter with an electric mixer until fluffy. Add ¾ c. granulated sugar and continue beating until combined. Add vanilla extract and egg yolks. Add flour in thirds and milk mixture in halves alternately, so that you start and end with flour additions. Beat only until combined.
Separate batter evenly into cupcake tins. Smooth out the top. Bake for 15 minutes, until golden and the top springs back.
Meanwhile, add egg whites and cream of tartar to a separate bowl. Beat with an electric mixer until soft peaks form. Slowly add in remaining 2/3 c. granulated sugar, about 1 tbsp. at a time, and continue beating until stiff peaks form. Place in a pastry bag or re-sealable bag.
Add remaining 2 tbsp. lemon curd in a medium re-sealable bag. Cut off the tip of the bag.
Once cupcakes have are removed from the oven. Evenly pipe the lemon curd onto the cupcakes. Pipe meringue onto the tops of the cupcakes. Bake for 7 more minutes until meringue is browned. Cool in tins over wire racks for 5 minutes.
Remove cupcakes and allow to cool for at least 30 minutes before serving. Dust with powdered sugar, if desired, before serving.
Source: Better Homes and Gardens Special Interest Publications: Cupcakes