Too Much Lemon Lemon Meringue Cupcakes Food

LEMON MERINGUE CUPCAKES

Steps:

• Make the cupcakes: Preheat the oven to 350 degrees F and line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder, baking soda and salt in a bowl until combined. Whisk the eggs, granulated sugar, milk, vegetable oil, lemon zest, lemon juice and vanilla in a large bowl until combined. Whisk the flour mixture into the egg mixture.
• Divide the batter evenly among the prepared muffin cups, filling them to just below the rim. Bake until a toothpick inserted into the center of a cupcake comes out clean, 25 to 30 minutes. Let cool 15 minutes in the pan, then transfer to a rack to cool completely.
• Make the meringue: Beat the egg whites and salt in a large bowl with a mixer on medium speed until foamy, about 1 minute. Increase the mixer speed to high and gradually beat in 2 tablespoons granulated sugar; beat until stiff shiny peaks form, about 3 minutes.
• Combine the remaining 6 tablespoons granulated sugar, the corn syrup and 1/4 cup water in a saucepan over medium-high heat. Cook until the mixture registers 245 degrees F on a candy thermometer, about 6 minutes; remove from the heat. With the mixer on medium speed, slowly pour the hot sugar syrup into the egg whites; increase the speed to high and beat until the meringue is fluffy and cool, about 6 minutes. Beat in the vanilla. Transfer the meringue to a pastry bag fitted with a large round tip and pipe onto the cupcakes; set aside at room temperature to firm up, about 15 minutes.
• Meanwhile, make the glaze: Whisk the confectioners' sugar, lemon juice, limoncello and food coloring in a microwave-safe bowl until smooth. Microwave 1 minute, then whisk again until the sugar dissolves; let cool about 5 minutes, stirring occasionally. Dip the meringue-covered tops of the cupcakes into the glaze, letting the excess drip off. If the glaze gets too thick, microwave 20 seconds.

LEMON MERINGUE CUPCAKES

Steps:

• 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-high speed, cream 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. Beat in zest and vanilla. Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each.
• Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
• To finish, spread 1 tablespoon lemon curd onto middle of each cupcake. Fill a pastry bag fitted with a large open-star tip (Ateco #828 or Wilton #8B) with frosting. Pipe frosting onto each cupcake, swirling tip slightly and releasing as you pull up to form a peak. Hold a small kitchen torch 3 to 4 inches from surface of frosting, and wave it back and forth until frosting is lightly browned all over. Serve immediately.

MARY BERRY'S LEMON MERINGUE CUPCAKES

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole muffin tray with cases.
• Put the sponge ingredients into a bowl and whisk using an electric hand whisk until light and fluffy. Spoon the mixture evenly between the cases. Bake for 18-20 minutes or until golden-brown, risen and springy to the touch. Set aside to cool completely.
• Cut a deep circle in the centre of each cake (about the width of a £2 coin) and pull out a walnut size of sponge to leave a hole. Spoon 1 teaspoon lemon curd into each hole, making sure the curd is level with the top.
• To make the meringue, whisk the egg whites in a large bowl with an electric hand whisk until stiff. Gradually add the sugar as you continue whisking on full speed, until you have a stiff glossy mixture. Spread or pipe on the top of each cupcake and sit back in their tins.
• Use a chef's blowtorch to brown the meringues or slide the tray under the grill. Watch carefully and remove when golden-brown.
• Sprinkle with the freeze-dried strawberries.

TOO MUCH LEMON LEMON MERINGUE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 8 muffin cups or line with paper liners.
• Combine butter and sugar together in a large bowl; beat until creamy. Add eggs; beat until smooth.
• Mix flour, baking powder, and salt together in a bowl. Beat gradually into the butter mixture. Mix lemon juice, sour cream, and lemon zest into the batter.
• Divide batter among prepared muffin cups, filling each almost full.
• Bake in the preheated oven until edges are lightly browned and a toothpick inserted into the center comes out clean, 15 to 18 minutes. Cool in the pan, about 30 minutes.
• Top each cupcake with a heaping teaspoon of lemon curd and 1 meringue cookie.

LEMON MERINGUE CUPCAKES

Steps:

• Preheat oven to 400 degrees. Lightly grease 12 standard muffin cups.
• Sift the flour into a large bowl and stir in 1/4 cup of the sugar. Make a well in the center.
• Place the egg and egg yolk in a bowl and add a pinch of salt. Beat the eggs together, then stir in the milk, vanilla, and butter. Pour the egg mixture into the well in dry ingredients. Fold in gently until just combined -- batter will be lumpy.
• Divide the mixture evenly between the muffin cups. Bake for 15 minutes -- the cakes will only rise a little way up the cups. (Leave the oven on the same temperature).
• Cool the cakes in the muffin tins for about 10 minutes, then loosen with a knife, but leave in the tin.
• Hollow out the center of each cake with a melon baller, being careful not to pierce through the base of the cake.
• Stir the lemon curd well, then spoon into a piping bag fitted with a 1/2 inch plain nozzle. Carefully pipe the curd into the cavity of each cake.
• Whisk the egg whites in a clean dry bowl until soft peaks form. Add a quarter of the remaining sugar at a time, beating well after each addition, until stiff glossy peaks form.
• Place 1 heaping tablespoon of the meringue mixture on top of each cake and form peaks wit hthe back of a spoon. Sprinkle with a little of the extra sugar over the meringue.
• Return the cakes to the oven for 5 minutes or until the meringue is lightly golden and crisp and the cakes come away slightly from the side of the tin.
• Cool in the tin for 10 minutes, then carefully transfer to a wire rack. The meringue topping might come off the cakes when they first come out of the oven, so handle the cakes carefully. The meringue will adhere to the cakes as they cool.
• Serve warm or at room temperature. The cakes are best eaten the day they are made so the meringue stays crispy.

HOMEMADE LEMON CUPCAKES

Steps:

• Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed in a large bowl until creamed, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla extract, then beat on medium-high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Set aside.
• Whisk the flour, baking powder, and salt together in a medium bowl. Pour the dry ingredients into the wet ingredients, start the mixer on low speed, then slowly add the milk, lemon juice, and lemon zest. Once combined, stop the mixer. Do not overmix this batter.
• Spoon batter evenly into 12 cupcake liners, filling them about 2/3 full. Bake for about 18-22 minutes. A toothpick inserted in the middle will come out clean when they're done. For around 30 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Remove from the oven and allow to cool completely before frosting. I usually let them cool completely in the muffin pan.
• Frost cooled cupcakes with vanilla buttercream. If topping with lemon zest, do so right before serving. There may be leftover frosting depending how much you use on each cupcake.
• Leftover cupcakes keep well covered tightly in the refrigerator for 3 days.