lemon meringue cupcakes
(1 rating)
This is a bit of work, but a little unusual.
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(1 rating)
Ingredients For lemon meringue cupcakes
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1 cup plus 2 t. flour
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2 tbsp.cornstarch
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1 1/4 t. baking powder
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1/8 t salt
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3/4 cup sugar
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2 large eggs, room temperature
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1 1/4 t. pure vanilla extract
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4 tbsp. unsalted butter, melted
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1/4 cup vegetable oil
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1/2 cup milk, room temperature
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frosting:
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1 cup sugar
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3 t. water
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2 large egg whites, room temperature
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pinch of cream of tartar
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pinch of salt
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1/2 t. finely grated lemon zest
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1 tbsp. fresh lemon juice
How To Make lemon meringue cupcakes
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1Preheat oven to 350. Line a 12 cup muffin tin with paper or foil liners. In medium bowl, whisk flour with cornstarch, baking powder and salt. In large bowl, using a handheld electric mixer, beat sugar with eggs and vanilla extract at medium high speed until smooth and slightly thickened, about 3 minutes. Add butter and oil and beat until incorporate, scraping the bottom and side of bowl. Add dry ingredients and milk in 3 alternating batches, beating well between additions. Carefully pour batter into lined muffin tins, filling them about 2/3 full. Bake in center of oven for 20 to 23 minutes until cupcakes are springy and a toothpick or cake tester inserted in center comes out clean. Let cupcakes cool slightly in muffin tin, then transfer to a wire rack to cool completely. To make frosting, in small pan, mix the sugar with water and bring to a boil over moderately high heat, stirring constantly, until sugar has dissolved, 2 to 3 minutes. In large bowl of standing electric mixer, beat egg whites with cream of tartar and salt until soft peaks form. With mixer at medium speed, carefully pour hot sugar syrup into egg whites. Continue beating frosting until cool and billowy, about 5 minutes. Add lemon zest and juice and beat until mixed. Preheat broiler. Spread frosting on cooled cupcakes. Transfer cupcakes to baking sheet and broil for 30 seconds, or until frosting is browned in spots, then serve. To make ahead, the unfrosted cupcakes can be wrapped in plastic and stored at room temperature for up to 2 days or frozen for up to 1 month. Makes 1 dozen Food and Wine
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