Easter Treats: Lemon Meringue Cupcakes

This is my first entry under my new and improved BlogSpot, and I find it only appropriate to kick it off with a sweet egg and lemon Easter Treat: Lemon Meringue Cupcakes. For the loyal, culinary challenged followers, I promise I will get back to my easy-to-make recipes very soon. For now I need to express my gratitude and excitement for the sunny plus 11 degree weather we are having today. It is nothing but fabulous to finally slip on my high heels, minus the winter abused nylons, and run out my front door with my jacket unbuttoned. The glow on the faces of passer-by’s slowly letting the warmth of the sun back in after our harsh winters wrath is priceless. It’s funny how the change of weather suddenly inspires us collectively to be kinder to one another and aspire for more. We are suddenly rushing to the gym for memberships, searching for projects that inspire us, and making more social appearances. Terrace season is just around the corner.

I borrowed this recipe for Lemon Meringue Cupcakes from Martha Stewart’s collection. I have been craving lemon meringue pie for a while now and was thrilled when I stumbled upon this lemon buttermilk cupcake recipe. It is absolutely genius, consisting of a moist lemon buttermilk bottom, layered with a smooth lemon zest curd, and topped off with a fluffy perfectly whipped meringue. I went all out on this one and bought myself a hand held blow torch to brown the meringue. I am not going to lie; this recipe ain’t easy as pie.  But if you have the time and the craving, it’s well worth it!

Xo Dom Appetit!

Lemon Meringue Cupcakes

Taken from Martha Stewart Recipes

Prep Time: 50 mins (total for cupcakes, lemon curd, and meringue)

Bake Time: 20 mins

Tools Needed: large mixing bowl, medium mixing bowl, thick-bottomed saucepan, whisk, electric mixer, 2 cupcakes trays, liners, rubber spatula, pastry bag with tip, wooden spoon, plastic wrap, measuring cup and spoons, thermometer, small saucepan, kitchen blow torch (optional)

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 (see below for instructions on how to make)

Meringue frosting (see below for instructions on how to make)

Directions:

1) Preheat oven to 325. Line cupcake trays. Whisk flour, baking powder, and salt together in medium bowl.

2) In large bowl cream butter and sugar with electric mixer until fluffy. Add eggs one at a time beating until incorporated. Use rubber spatula to scrap sides. Beat in zest and vanilla. Add flour mixture in three batches alternating with buttermilk and lemon juice. Beat until all combined.

3) Spoon batter into cupcake trays, ¾ full. Bake rotating halfway. Remove once golden brown. Once completely cooled down, spread 1 tablespoon of lemon curd onto the middle of each cupcake. Fill pastry bag with frosting and swirl onto each cupcake forming a peak. Hold blow torch 3-4 inches from each cupcake and lightly brown each top. Serve immediately. Makes 24 cupcakes.

Lemon Curd

Taken From Martha Stewart Recipes

Prep Time: 20 mins

Cook Time: 10 mins

Ingredients:

8 large egg yolks

Finely grated zest of 2 lemons

1/2 cup plus 2 tablespoons freshly squeezed lemon juice (about 3 lemons)

1 cup sugar

1/8 teaspoon salt

1 1/4 sticks (10 tablespoons) unsalted butter cold, cut into pieces

Directions:

1) In a heavy bottom saucepan whisk together yolks, lemon zest, lemon juice, and sugar. Cook over medium-high heat, stirring constantly with a wooden spoon until the mixture is thick enough to coat the back of the spoon (8-10 mins).

2) Remove from heat and add salt and butter, one piece at a time until smooth. Cover with plastic wrap (directly onto the mixture pressing down to ensure that it doesn’t grow a layer of skin) and put in fridge for 1 hour to chill and set

Seven Minute Frosting

Taken From Martha Stewart Recipes

Prep Time: 10 mins

Cook Time: 15 mins

Ingredients:

1 1/2 cups plus 2 tablespoons sugar

2/3 cup water

2 tablespoons light corn syrup

6 large egg whites room temperature

Directions:

1) Mix 1 ½ cups of sugar, water and corn syrup in a small saucepan. Bring to a boil over medium heat, stirring occasionally until sugar has dissolved. Continue boiling until syrup reaches 230 degrees.

2) In the bowl of a baking mixer fitted with whisk attachment, whisk egg whites on medium-high speed until peaks form, add sugar, and beat until combined.

3) As soon as sugar reaches 230 degrees, remove from heat and slowly pour syrup down the side of the mixing bowl. Whisk until mixture is completely cool (test by touching bottom of the bowl- about 7 mins). Use immediately.