Lemon Meringue Cupcakes
"When life gives you lemons, make cupcakes"
Lemon Cupcakes You need:
3 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 2 cups sugar 4 large eggs, room temperature Finely grated zest of 3 lemons (about 3 tablespoons), plus 2 tablespoons fresh lemon juice 1 teaspoon pure vanilla extract 1 cup buttermilk
Line muffin tins with paper liners (24 pieces). Whisk together flour, baking powder, and salt. Cream butter and sugar until pale and fluffy with an electric mixer. Add eggs, one at a time. Beat in zest and vanilla. Add flour mixture in four batches alternating with buttermilk and lemon juice. Beating until just combined after each. Preheat oven to 325 degrees F (170-18 degrees C).
Fill each muffin tin three-quarters full. Bake until golden brown, about 25 minutes. Put tins on a wire racks to cool completely. Spread 1 tablespoon lemon curd onto middle of each cupcake. Fill a pastry bag with meringue frosting. Pipe frosting onto each cupcake. Hold a small kitchen torch from surface of frosting, and wave it back and forth until frosting is lightly browned all over. Serve immediately.
Lemon Curd You need:
6 egg yolks Finely grated zest of 2 lemons 1/2 cup (120ml) freshly squeezed lemon juice (about 3 lemons) 1 1/2 cup (300g) sugar 1 pinch salt 1 stick (115g) unsalted butter, cold, cut into pieces
Combine yolks, lemon zest, lemon juice, and sugar in a heavy-bottom saucepan; whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon, 10 to 15 minutes. Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth. Strain through a fine sieve into a medium bowl.
Meringue Frosting You need:
1/2 cup (100g) sugar 6 egg whites, room temperature
With an electric mixer whisk egg whites until soft peaks form. With mixer running, add sugar, beating to combine.
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