#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.

After you have them toasted to your liking, take a spatula and gently remove from the parchment paper and put on top of the lemon curd.

Look at all that layered goodness!!!

Yummmmm!!!!

Up Next...
Strawberry Cupcakes

#53 Lemon Yogurt Raspberry Cupcakes

Well it's that time once again for MS Cupcake Club pick of the month. I've unfortunately missed the last 2 months but I luckily had sometime yesterday to make these lovely cupcakes picked by Jenny. Now if you have the Martha Stewart cupcake book you'll notice that these cupcake don't have frosting..... Well to me a cupcake isn't a cupcake unless it's got frosting! The only exception is cheesecake they really don't need frosting since they are so rich. Along with adding frosting I also decided to fill the centers with jam instead of cutting them up and layering the jam. Definitely much easier!


Lemon Yogurt Raspberry Cupcakes (courtesy of Martha Stewart)
When they ask for seconds you know it's a keeper!!!


The Goods
3 sticks of unsalted butter room temp.
2 3/4 cups flour sifted
1/2 teaspoon baking soda
2 teaspoons baking powder
3/4 teaspoon salt
3lg eggs separated, room temp
1 1/4 cups sugar
1 heaping tablespoon of lemon zest
4 1/2 teaspoons lemon juice
1 1/2 teaspoons vanilla extract
1 cup of seedless raspberry jam or preserves


The How To
Preheat oven to 350 degrees. Whisk together sifted flour, baking soda, baking powder, and salt then set aside.

With the electric mixer on medium speed whisk the egg whites until soft peaks form.

Add 1/2 cup sugar and whisk until peaks are stiff and glossy. Transfer to a large bowl.

In another bowl cream the butter on medium-high speed until smooth. Add remaining 3/4 cup sugar and zest and beat until pale and fluffy.

Turn down the speed to medium-low and addd the yolks one at a time, beating until each is incorporated. Mix in vanilla and lemon juice.

Reduce the speed to low and add the flour in three batches alternating with two additions of yogurt, and beating until just combined after each. Whisk one third of the fluffy egg whites into the batter to lighten, then fold in the remaining whites.

It will be super thick before adding the egg whites.

Whisk in about 1/3 to lighten the batter.

Make sure to all the egg whites are folded in before baking.

 Divide batter evenly among tins filling each about three-quarters full. Bake for 18-20mins and rotate halfway through the bake time. Transfer tins to a wire rack to cool completely.

While the cupcakes are cooling whip up some light and fluffy Swiss Buttercream you can find the directions from my Lemon blueberry cupcakes but instead of blueberries add in a 6oz container of fresh raspberries and 1 heaping tablespoon of lemon zest after all the butter has been added.

Time for assembly!!! Fill the centers with jam and top those cuppys with frosting and a fresh raspberry :)



Much better with frosting!!!

After frosting these I finished up on some new toppers for my store they look pretty good on the cupcakes!!


Click here to find out the details for these cute Monogram Cupcake Toppers!

Up Next...
Lemon Meringue Cupcakes