I was in the mood for a slice of lemon meringue pie and was looking for a good recipe to satisfy my craving. During my search, I came across a Lemon Meringue Cupcake recipe that caught my eye. It was from Martha Stewart’s (or as my mother- in- law says in her Vietnamese accent, Marta Tewurt) cupcake book. I was reading the directions on how to make each part of the cupcake and adjusted the recipe a little bit to make it faster and easier for myself and for all of you guys who would like to try it at home. I used store bought lemon curd instead of making it from scratch and made my cupcakes without buttermilk since I found that buttermilk can make the cupcakes too tangy. Hope you guys try this and enjoy!
Lemon Meringue Cupcakes
Servings: 12 cupcakes
Ingredients for cupcake
6 tablespoons vegetable oil
3/4 cup granulated sugar
2 tablespoons lemon zest
1/2 teaspoon salt
2 large eggs, at room temperature
1 1/2 cups unbleached cake flour
1 teaspoon baking powder
1/2 cup milk, at room temperature
3/4 cup store bought lemon curd
Directions
1) To make the cupcakes: Preheat the oven to 375°F. Place cupcake liners in 12 cups of a muffin pan and position on oven rack in the middle of the oven.
2) Beat together the oil, sugar, lemon juice, salt, and lemon zest until light in color, about 2 minutes at medium-high speed.
3) Beat in the eggs, one at a time, until the mixture lightens in color, about 2 minutes at medium-high speed.
4) In a separate bowl, whisk together the flour and baking powder.
5) At low speed, add the flour mixture to the batter in three additions, alternating with two additions of the milk; mix until blended, about 30 seconds.
6) Scoop the batter into the prepared muffin pan, filling each cup about 2/3 full.
7) Bake until a cake tester inserted into the center of a cupcake comes out clean, 16 to 20 minutes; the cakes will remain quite pale.
8) Remove from the oven, and after 5 minutes transfer to a rack to cool.
2) Beat together the oil, sugar, lemon juice, salt, and lemon zest until light in color, about 2 minutes at medium-high speed.
3) Beat in the eggs, one at a time, until the mixture lightens in color, about 2 minutes at medium-high speed.
4) In a separate bowl, whisk together the flour and baking powder.
5) At low speed, add the flour mixture to the batter in three additions, alternating with two additions of the milk; mix until blended, about 30 seconds.
6) Scoop the batter into the prepared muffin pan, filling each cup about 2/3 full.
7) Bake until a cake tester inserted into the center of a cupcake comes out clean, 16 to 20 minutes; the cakes will remain quite pale.
8) Remove from the oven, and after 5 minutes transfer to a rack to cool.
Ingredients for the meringue
4 egg whites ¼ cup tablespoons sugar
Directions
1) In a heatproof bowl, whisk together the sugar and the egg whites. Place over a saucepan of barely simmering water, making sure the water doesn't touch the bowl, and heat just until the sugar dissolves, whisking constantly. Remove from the heat and beat on high speed until stiff, glossy peaks form. 2) Spread 1 tablespoon of lemon curd onto middle of each cupcake. Fill pastry bag with fitted open star tip with meringue frosting. Pipe frosting onto each cupcake, swirling tip slightly and releasing as you pull up to form a peak.
3) Hold a small kitchen torch 3-4 inches from surface of frosting and wave it back and forth until frosting is lightly brown all over. Serve immediately.
