Pink Meringue Cupcakes With Raspberry Curd Food

LEMON-RASPBERRY CUPCAKES WITH RASPBERRY-BALSAMIC CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 325 degrees F. Line 2 muffin pans with cupcake liners.
• In a medium bowl, sift together the flour, baking powder and salt. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape the bowl as needed. Beat in the lemon zest and vanilla extract until combined. With the mixer on the lowest speed, add the flour mixture in three additions, alternating with two additions of the buttermilk and lemon juice. Mix until just combined after each addition. Scrape the bowl as needed. Gently fold in the raspberries.
• Fill the cupcake liners three-quarters full with batter and bake until a wooden toothpick inserted in the center comes out clean, about 25 minutes. Transfer the pans to wire racks to cool completely before frosting.
• Frost the cupcakes with the Raspberry-Balsamic Cream Cheese Frosting.
• In a small bowl, mix the raspberries with the granulated sugar and let stand for 15 minutes.
• Place the raspberries in a small saucepan and add 1 tablespoon of the balsamic vinegar. Let simmer over medium heat for 15 minutes; the raspberries should cook down and create a sauce. Then crush the berries or run through a blender for a smoother frosting. Set aside to cool.
• Mix the remaining 3 tablespoons balsamic vinegar into the raspberry sauce and set aside.
• In a large bowl or the bowl of an electric mixer fitted with paddle attachment, beat the cream cheese and butter until creamy. Add 1/2 cup of the powdered sugar and beat until combined. Add the raspberry sauce and beat until combined. Add the remaining powdered sugar, a bit at a time, and beat until creamy. Add more sugar if a thicker consistency is desired.

RASPBERRY CURD FOR PINK MERINGUE CUPCAKES

Steps:

• Whisk all ingredients in a heatproof bowl set over a pan of simmering water until slightly thick, 8 to 10 minutes. Strain; refrigerate until cold and thick.

PINK MERINGUE CUPCAKES WITH RASPBERRY CURD

Steps:

• Preheat oven to 225 degrees. Line every other cup of 2 nonstick 12-cup muffin tins with baking cups; coat with cooking spray. Whisk egg whites, vinegar, vanilla, and salt with a mixer on medium-high speed until frothy. Add 1 3/4 cups sugar, 1 tablespoon at a time, beating for 1 minute after each addition, making sure the sugar dissolves. Beat until stiff, glossy peaks form. Mix in 6 drops food coloring.
• Transfer mixture to a pastry bag fitted with a plain coupler (no tip), and pipe into prepared baking cups, about 2 inches above rims, finishing with a peak in the centers. Bake, rotating halfway through, 3 to 3 hours and 20 minutes. (Cupcakes should be completely dry on the outside but still soft in the middle. A toothpick inserted horizontally at base of top should have moist but cooked crumbs attached.) Transfer cupcakes in baking cups to wire racks; let cool completely.
• Beat creme fraiche and remaining 1/4 cup sugar in a clean mixer bowl on medium-high speed until soft peaks form. Carefully slice off tops of cupcakes using a serrated knife. (Run the knife just above the liner and slowly work your way to the center.) Top each cupcake with 2 tablespoons raspberry curd, a few raspberries, and 2 tablespoons creme fraiche mixture. Replace tops, and serve immediately.

LEMON MERINGUE CUPCAKES

Steps:

• Prepare the lemon cake mix according to the package instructions to make 24 cupcakes. Let cool completely.
• Using a melon baller or small spoon, scoop out a well from the top center of each cupcake. Trim the bottoms of the scooped pieces of cake to use as plugs.
• Place about 2 teaspoons lemon curd into the well of each cupcake and plug the hole with the reserved trimmed cake pieces.
• In the bowl of a stand mixer, combine the egg whites and cream of tartar. Mix the egg whites on medium-high speed until frothy, about 1 minute. Slowly pour in the sugar and continue to beat until the egg whites are glossy and form stiff peaks, about 5 minutes.
• Fit a pastry bag with a medium to large round pastry tip. Fill the pastry bag with the meringue. Pipe the meringue in a circular motion on top of each cupcake. Transfer the cupcakes to a sheet tray. Use a kitchen torch to toast the meringue tops until nicely browned, like a toasted marshmallow.