May 14, 2008

Lemon Cupcakes





Lemon Meringue Cupcakes
  • 1 1/2 cups flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • 1 tablespoon lemon juice
  • 2 sticks (8 ounces) unsalted butter, softened
  • 1 2/3 cups sugar, plus more for decorating
  • 2 tablespoons finely grated lemon peel, plus thin strips of peel for garnish
  • 2 large eggs plus 2 egg whites, at room temperature
Directions:

1. Position a rack in the center of the oven and preheat to 350°. Line muffin pans with paper liners. In a medium bowl, combine the flour, baking powder and salt. In a separate bowl, combine the buttermilk and lemon juice.

2. Using an electric mixer, beat the butter on high speed until creamy, about 1 minute. Add 1 cup sugar and the lemon peel and beat until fluffy, about 5 minutes. Add the 2 eggs, one at a time, and beat until combined, scraping down the sides between additions. On low speed, beat in a third of the dry ingredients, then a third of the buttermilk mixture. Repeat, alternating ingredients, until the batter is smooth.

3. Spoon the batter into each liner, about three-quarters full. Bake until a toothpick comes out clean, about 20 minutes. Let cool on a rack.

Lemon Cream Filling

Ingredients

  • 1 egg yolk, beaten
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 cup lemon juice
  • 1/8 teaspoon grated rind of one lemon
  • 1/2 teaspoon butter
  • 1/2 cup water
Directions:
  1. Combine yolk, sugar, corn starch, 1/2 cup water, lemon juice, lemon peel and cook in double boiler for 15 minutes.
  2. Add butter.
  3. Spread lemon cream filling on cooled cupcakes.
Meringue Topping

In a heatproof bowl, whisk together 2/3 cup sugar and 2 egg whites. Pipe over cupcakes. Return cupcakes to oven and bake at 110 degrees until meringue is firm.

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