Lemon Meringue Cupcakes
These gorgeous lemon cupcakes, are filled with homemade lemon curd, topped with fluffy meringue frosting, then toasted to perfection!
Servings: 24 cupcakes
Ingredients
CUPCAKES:
- 3 c. all-purpose flour
- 1 T. baking powder
- 1/2 tsp. salt
- 1 c. unsalted butter room temperature
- 2 c. granulated sugar
- 4 lg. eggs room temperature
- 3 T. freshly grated lemon zest from 3 lemons
- 2 T. freshly squeezed lemon juice
- 1 tsp. vanilla extract
- 1 c. buttermilk
LEMON CURD:
- 8 lg. egg yolks
- 2 T. freshly grated lemon zest from 2 lemons
- 1/2 c. plus 2 T. freshly squeezed lemon juice about 3 lemons
- 1 c. granulated sugar
- 1/8 tsp. salt
- 10 T. unsalted butter cold, cut into pieces
SEVEN MINUTE FROSTING:
- 1 1/2 c. plus 2 T. granulated sugar
- 2/3 c. water
- 2 T. light corn syrup
- 6 lg. egg whites room temperature
Instructions
- CUPCAKES: Preheat the oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt. With an electric mixer on medium-high speed, cream the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating until each is incorporated, scraping down the sides of the bowl as needed. Beat in zest and vanilla. Add the flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, beating until just combined after each addition. Divide batter evenly among lined cups, filling each three-quarter full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen for up to 2 months, in airtight containers. To finish, use a cupcake corer to remove a 1/2-inch of cake from the middle of the cupcakes. Spread 1 tablespoon of lemon curd into the middle and on top of each cupcake. Fill a pastry bag fitted with a large open star tip with frosting. Pipe frosting onto each cupcake, swirling the tip slightly and releasing as you pull up to form a peak. Hold a small kitchen torch 3 to 4 inches from the surface of the frosting, and wave it back and forth until the frosting is lightly browned all over. Serve immediately. Makes 24 cupcakes
- LEMON CURD: Combine the egg yolks, lemon zest, lemon juice, and sugar in a heavy-bottom saucepan, whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon (be sure to scrape the sides of the pan), until the mixture is thick enough to coat the back of the spoon, 8 to 10 minutes, and registers 160 degrees on an instant-read thermometer. Remove the saucepan from the heat. Add salt and butter, one piece at a time, stirring until smooth. Strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and set, for at least 1 hour or up to 1 day. Makes about 2 cups
- SEVEN MINUTE FROSTING: Combine 1 1/2 cups sugar with the water and corn syrup in a small saucepan, clip a candy thermometer to the side of the pan. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until syrup reaches 230 degrees. Meanwhile, in the bowl of a standing electric mixer fitted with the whisk attachment, whisk egg whites on medium-high speed until soft peaks form. With the mixer running, add the remaining 2 tablespoons of sugar, beating to combine. As soon as the sugar syrup reaches 230 degrees, remove it from the heat. With the mixer on medium-low speed, pour syrup down the side of the bowl in a slow, steady stream. Raise speed to medium-high, whisk until mixture is completely cool (test by touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes. Use immediately. Makes about 8 cups