Although I do not want to feel governed by what is "in season", sometimes I can ' t help but kiss her. Winter citrus feels like a gift from Mother Nature to bring a little sunshine for the cold dreary months. When it becomes ever really bright, and I am in the winter doldrums, something bright, sunny and slightly acid seems to be the perfect thing.
I'm dying to make these cupcakes for ages. Since I just love lemon meringue pie, these seemed up my alley. It always seemed that I'm one or two short cooking tools to successfully attempt the latter. Even when I'm a kitchen torch to toast the meringue, I did not think I would have much luck with 7-minute frosting without a stand mixer. SO now that lemon is plentiful, and my kitchen utensils are fully stocked, it just seemed the time to try them!
versions I've done this before -lemon buttermilk cake and wonderful. After that, a lemon curd tart is slathered on top and they are frosted with a soft 7 minutes frosting like a cloud. A little roasting a kitchen torch adds a perfect touch reminiscient of the classic pie. If you want an over-the-top lemon flavor, soul a bit of the cake and fill the cake with lemon cream as well. I liked the two variations, depending on how much lip-puckering tartness I feel like.
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Lemon Meringue Cupcakes
Ingredients
1½ cups all-purpose flour
powder ½ teaspoon baking soup
¼ teaspoon salt
½ cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 large eggs, room temperature
zest finely grated 2 lemons (about 1½ tablespoons), plus 1 tablespoon fresh lemon juice
½ teaspoon pure vanilla extract
½ cup buttermilk
lemon curd:
8 large egg yolks
finely grated zest of 2 lemons
½ cup plus 2 tablespoons freshly squeezed lemon juice (about 3 lemons)
1 cup sugar
⅛ teaspoon salt
1¼ sticks (10 tablespoons) unsalted butter, cold, cut into pieces
seven minutes frosting:
¾ cup plus 1 tbsp sugar
⅓ cup water
light corn syrup 1 tbsp
3 large egg whites, room temperature
Instructions
Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder and salt.
With an electric mixer on medium to high speed, the butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is until incorporated, scraping down sides of bowl as needed. Stir in zest and vanilla.
Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice and beat until just combined after each.
Divide batter evenly among lined cups, filling all three-quarters full. Bake boxes halfway through, until golden brown and a toothpick inserted in the rotation centers comes out clean, about 25 minutes.
Transfer the boxes on a rack to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen for up to 2 months in air-tight containers.
Finally, spread or fill lemon curd on / in the middle of each cupcake. Fill a pastry bag fitted with a large open star tip with frosting. Pipe frosting on each cupcake, slightly swirling the tip and release you pull up to form a peak. Holding a small kitchen torch 3 to 4 inches of frosting surface, and shake back and forth until the frosting is lightly browned all over. Serve immediately
For Curd :.
Mix the egg yolks, lemon zest, lemon juice and sugar in a heavy 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 recorded 0 degrees on an instant-read thermometer.
Remove from 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 directly on the surface of the curd to prevent a skin from forming. Refrigerate and together, at least 1 hour or up to 1 day
For Frosting ;.
Mix ¾ cup sugar syrup with water and corn in a small saucepan; cutting a candy thermometer to the other of the pan. Bring to boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until the syrup reaches 230 degrees.
Meanwhile, in the bowl of a standing electric mixer fitted with the whisk, beat the egg whites on medium-high speed until soft peaks form. With the mixer running, add remaining 1 tablespoon sugar, beating to combine.
When the sugar syrup reaches 230 degrees, remove from heat. With mixer on medium-low speed, pour the syrup down side of bowl in a slow, steady stream. Increase speed to medium-high; whisk until the mixture is completely cool (test by touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes. Use immediately.
Notes
The recipe makes a little extra lemon curd, but I always find a use for it! In addition, this will allow you to fill and top each cupcake if you wish.
While the cupcakes and curd can be made days in advance, the icing should be used immediately or it becomes difficult. I suggest doing everything in advance, but do not make the frosting and assemble the cupcakes until you are ready to serve!
3.5.3208
recipe slightly adapted from: cupcakes martha stewart
