Happy May! How is everyone doing? I’m doing ok trying to catch up with my hikes and somewhat eating a bit healthier. I suffer from high blood pressure and cholesterol (it’s in my genes, everyone in my family has the same stuff). Hiking makes me really happy, I enjoy just climbing the hill and relaxing, it’s my happy place.
Like I mentioned before, I have a lemon tree so when life gives you lemons … you bake Lemon Meringue Cupcakes! (I know, I know I was going to make lemons bars, but I completely forgot!)
In this recipe you have to accomplish 3 steps: the cake part, lemon curd and frosting. I would suggest you make the lemon curd the night before so you don’t feel too tired at the end of the day.
I hope you enjoy the recipe . Don’t forget to follow me on Instagram : https://www.instagram.com/Pastry_Tales/
yields 12-14 cupcakes
1 1/4 cups all purpose flour
1 cup white granulated sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup milk rom temperature
1/4 cup vegetable oil
3 tablespoons lemon juice (you can add more if you prefer)
3 tsp lemon zest
1 large egg rom temperature
3 tablespoons water room temperature
7 tbsp lemon juice
1 1/2 tbsp lemon zest
1/2 cup white granulated sugar
6 large egg yolks
4 tbsp unsalted butter
1 cup white granulated sugar
1/2 tsp cream of tartar
1 tsp vanilla extract
4 large egg whites room temperature
Make the lemon curd:
1.- In a small saucepan over medium heat, melt the butter.
2.- Remove the pan from heat, whisk in sugar, zest and lemon juice. Add the yolks to the pan, one at the time, mixing well after each addition.
3.-Return pan to medium-low heat, whisking constantly until mixture thickens or coats the back of a wooden spoon.
4.-Immediately press mixture trough a mesh strainer into a clean bowl. Cover with plastic wrap pressed against the top of the curd to prevent a film from forming. Refrigerate until completely cool and firm about 3 hours.
Make the cupcakes:
1.- Preheat the oven to 350 F and prepare a cupcake pan with liners (you can use some yellow ones if you want to).
2.- In a mixing bowl, sift flour, sugar, baking powder and salt. Set aside.
3.- In a medium bowl mix milk, oil, lemon juice, lemon zest and egg.
4.-Add the wet ingredients to the dry ingredients and beat slowly until well combined.
5.- Add the water to the batter and mix on low speed until well combined. Do not overmix. Batter will be kinda thin.
6.- Fill the cupcakes liners about 2/3 (not more otherwise it won’t have a nice rise). Bake for 17 minutes, or until a toothpick comes out with a few moist crumbs.
7.- Remove cupcakes from the oven and allow to cool for 5 minutes, then remove to a cooling rack.
Make the frosting:
1.-To make the meringue, combine sugar, cream of tartar, vanilla extract and egg whites in a large mixer bowl. Place the bowl over a saucepan of simmering water.
2.-Whisk constantly until sugar is dissolved and eggs whites are warm, between 125-140 degrees on a thermometer.
3.-Using the whisk attachment, beat the egg white mixure on low speed, gradually increasing to high, until stiff peaks form about 7 minutes.
Now what do I do?
To put the cupcakes together:
1.-Use a long thin tip ( I used Wilton #230 tip) to fill the cupcake with lemon curd. Make sure you insert a good amount into each cupcake.
2.-Frost the cupcakes with the meringue frosting. I used Wilton # 1M.
3.-Refrigerate cupcakes until ready to serve.