Saturday, 16 July 2011

• Lemon Meringue. Cupcake Edition!

  

  Inspired by the cupcakes one can find in San Francisco's Cako and pushed by my love for all things citrus-y, I decided to finally make some of my own!  I brought them to a neighborhood BBQ this past weekend and they were a hit! They went great with all the food and were a perfect summer treat. 

  Since lemon meringue is one of the very few desserts I actually crave, I have a feeling I'll be making these often. After all, I'd much rather spend a couple hours in the kitchen than I would spending a couple hours driving somewhere just for some cupcakes.

  Ingredients:

  For the cupcakes:

  (Makes 1 dozen)

  • 1 3/4 cups flour
  • 1/2 tbsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, room temperature
  • 1 cup sugar
  • 1 tbsp vegetable oil
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 1/2 cup milk

  For the filling:

  • 1 egg
  • 1 yolk
  • Juice of 1 lemon
  • 1/2 cup butter
  • 1/2 cup sugar

  For the frosting:

  • 3 egg whites
  • 1/2 cup sugar

  
  

  Directions:

  1. Preheat the oven to 350 degrees Fahrenheit. Line your muffin pan with cupcake papers.

  2. Whisk together flour, baking powder and salt in a large bowl and set aside.
  3. In your mixing bowl, cream the butter and sugar until light and fluffy. Then add eggs one at a time, mixing until combined. Then add in the vanilla and oil, mixing well.

  4. Add 1/3 of the dry ingredients to the wet, mix until combined, then add 1/2 the milk. Repeat until you run out of both. Make sure to scrape the bottom of the mixing bowl between each addition, especially after the dry, to ensure everything is mixed in.

  5. Once the batter is smooth, fill cupcake papers about 1/2 to 2/3 full and bake for 15 to 20 minutes or until a toothpick comes out clean, rotating the pan halfway through to ensure even baking. Allow to cool completely before cutting out the centers.

  6. Beat the egg and yolk in a metal bowl over a pot of simmering water. Then beat in the juice, butter and sugar. Stir over medium heat until it reaches the consistency of pudding. Set aside and allow to cool (curd will thicken as it sits).

  7. Beat the sugar and the egg whites until the sugar is completely dissolved and firm peaks form.

  8. Using a paring knife, cut out a small hole at the top of your cupcake and fill with the lemon curd.

  9. When you are ready to serve, frost cupcakes with the meringue and

  ...if you have a torch: lightly torch the top of the meringue.

  ...if you are torch-less: turn on the broiler to medium-high heat and put the cupcakes under the broiler for a minute or two. Do not walk away from it!

  10. Consume and enjoy!

  

  What is your favorite kind of cupcake?

  [via http://thebabysitterbakes.blogspot.com/]

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