Mini Lemon Meringue Cupcakes
April 21, 2010 by Shelley
Lemon Meringue Cupcakes?! If you love lemon, you will love these. These bite sized cupcakes are gorgeous, tasty, and easy. Speaking of ‘bite sized’,…why does everything taste better when ‘mini’? Seriously?! Mini is adorable, and for whatever reason,…mini is EXTRA tasty. I know you all must think we are turning into a ‘food blog’ with all of these food posts! Alison,…pull out a 2×4 and make something will ya?! All I can do is think of food lately! I was just bursting to share these divine cupcakes! I served these cuties at my little sisters baby shower (post coming soon).
I started with Rachel Ray’s Lemon Cupcake Recipe. Go the extra step and make them from scratch. It only takes a few more minutes and it’s totally worth it.
I then used homemade lemon curd to fill the center of the cupcakes. DIVINE! I double dog dare you not to try to eat this by the spoonful while it’s warm. -You will. Gaurantee it. Fill a piping bag with lemon curd and use a large tip to squeeze curd into the center of each cupcake. Drizzle the remaining lemon curd on top.
Use an easy meringue recipe for topping. Put the meringue in a piping bag and ‘frost’ the cupcakes. I played around with several different piping tips.
Until I decided on using simple round tip… Place in your oven on broil for a minute or two until golden brown. Watch closely so they don’t burn. You can also use a small flame torch. I want one. Now. Alison? How about these for your birthday? I need an excuse to make another batch.
- 1 1/2 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1 tablespoon lemon juice
- 2 sticks (8 ounces) unsalted butter, softened
- 2 tablespoons finely grated lemon peel, plus thin strips of peel for garnish
- 2 large eggs plus 4 egg whites, at room temperature
- For the lemon curd:
- 3 lemons
- 1 1/2 cups sugar
- 1/4 pound unsalted butter, room temperature
- 4 extra-large eggs
- 1/2 cup lemon juice (3 to 4 lemons)
- 1/8 teaspoon kosher salt
- For the meringue:
- 4 egg whites
- 6 tablespoons white sugar
- For the cupcakes:
- Position a rack in the center of the oven and preheat to 350 degrees . Line mini-muffin pans with paper liners. In a medium bowl, combine the flour, baking powder and salt. In a separate bowl, combine the buttermilk and lemon juice.
- Using an electric mixer, beat the butter on high speed until creamy, about 1 minute. Add 1 cup sugar and the lemon peel and beat until fluffy, about 5 minutes. Add the 2 eggs, one at a time, and beat until combined, scraping down the sides between additions. On low speed, beat in a third of the dry ingredients, then a third of the buttermilk mixture. Repeat, alternating ingredients, until the batter is smooth.
- Spoon the batter into each liner, about three-quarters full. Bake until a toothpick comes out clean, about 20 minutes. Let cool on a rack.
- Make the lemon curd:
- Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
- Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
- Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.
- To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form.
- Fill a piping bag with lemon curd and use a large tip to squeeze curd into the center of each cupcake. Drizzle the remaining lemon curd on top.
- Put the meringue in a piping bag and ‘frost’ the cupcakes. I played around with several different piping tips.
- lace in your oven on broil for a minute or two until golden brown. Watch closely so they don’t burn. You can also use a small flame torch.