Holly's 101 Cuppycake Challenge: #54 Lemon Meringue Cupcakes

I finally did it!! I conquered the 7 minute frosting!!!! The first time I attempted this, the darn batch went flat and I wasn't too happy about wasting a bunch of egg whites. So for awhile I just wrote it off, but after deciding to make these lemon meringue cupcakes I was faced once again with this frosting. Lets just say I'm glad I gave it another shot because it's wonderful!!! The only downer is that you have to use the frosting up the same day it's made or the sugar will separate from the eggs and it turns into a nasty soupy mess. The cupcake by the way was great and the lemon curd was super easy to make too.

Lemon Meringue Cupcakes (courtesy of Martha Stewart)
If you don't have a kitchen torch just turn the oven to broil and let them cook for 20-30 seconds but make sure to watch the frosting you want it a lightly toasted not charcoal black!

The Goods
3 cups of flour sifted
1 tablespoon baking powder
1/2 teaspoon salt
2 sticks butter room temp.
2 cups sugar
4 lg eggs room temp.
Zest of 3 lemons (about 3 tablespoons)
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 cup buttermilk room temp.

The How To
Preheat oven to 325 degrees. Whisk together the flour, baking powder, and salt then set aside.

Place the butter and sugar in the bowl of a stand mixer and mix on medium-high until pale and fluffy.

Add eggs one at a time beating until each is incorporated.

Beat in zest and vanilla.

Add flour in 3 batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each.

Divide batter evenly among lined cups, filling each about three quarters full. Bake for 20-25mins rotating the pan half way through the bake time. Transfer tins to wire racks to cool completely before removing cupcakes.

A pretty little flower garden :)

While the cupcakes are cooling start your lemon curd. Or if your short on time you can always pick up a jar of this lemony goodness at the store.

The Goods
2 whole eggs plus 8 egg yolks
1 cup sugar
2/3 cup fresh lemon juice
2 tablespoons unsalted butter cut into small pieces at room temp.

The How To
Combine whole eggs and yolks, sugar, and lemon juice in a heatproof bowl set over a pan of simmering water.

Cook, whisking constantly until mixture is thick enough to coat the back of a spoon.

Remove from heat. Add butter, a few pieces at a time, whisking until smooth after each addition.

Strain through a fine sieve into another bowl, and cover with plastic wrap, pressing it directly on to surface to prevent a skin from forming. Refrigerate for at least 2 hours.

Now for the frosting!!!

Seven-Minute Frosting
Make sure to use this all up the same day it's made!!!

The Goods
1 1/2 cups plus 2 tablespoons sugar
2/3 cup water
2 tablespoons light corn syrup
6 lg egg whites at room temp.

The How To
Clip a candy thermometer to the side of a small saucepan.Combine 1 1/2 cups sugar with the water and corn syrup and bring to a boil over medium heat. Stir occasionally until sugar dissolves. Continue boiling without stirring, until syrup reaches 230 degrees.

Meanwhile, in the bowl of a stand mixer whisk egg whites on medium-high speed until soft peaks form. With mixer running, add remaining 2 tablespoons sugar, beating to combine.

As soon as sugar syrup reaches 230 degrees, REMOVE from heat. With the mixer on medium-low speed, SLOWLY pour syrup down the side of the bowl in a steady stream. Raise speed to medium-high whisk until mixture is completely cool ans tiff peaks form, about 7 minutes.

My silly little taste tester :)

Now with everything cooled down it assembly time!! Start off with a layer of lemon curd on top.

Instead of putting the frosting directly onto the cupcakes I decided to pipe some swirls onto some parchment paper. Then I turned the oven to broil and toasted the frosting for no more than 20-30 seconds. They burn easily so keep a close eye on them.