Lemon Meringue Pie Cupcakes

Posted by kevinpatrickmartin

I would LOVE to be the Rhody Beat celebrity chef and show everyone what "cupcaking" is all about! I've always had a sweet tooth and have recently delved into the art of gourmet cupcakes. There is something so special about them. Cupcakes that come from a box or from the grocery store can certainly be enjoyable but once you have a gourmet cupcake, you will never look at those store-bought confections the same way. Being a professional actor, I know I have what it takes to entertain anyone who is watching me! As a self-taught baker, I will show you fun and easy ways to bring cupcakes to an entirely new level!

Lemon Meringue Pie Cupcakes:

Lemon Curd Filling:

- 2 eggs

- 2/3 cup sugar

- 1/3 cup fresh lemon juice

- 2 1/2 tablespoons butter or margarine, melted

- 2 teaspoons grated lemon peel

Step 1: In the top of a double boiler, beat eggs and sugar.

Step 2: Stir in lemon juice, butter and lemon peel.

Step 3: Cook over simmering water for 15 minutes or until thickened, stirring constantly.

Step 4: Strain into a bowl to remove lemon peel and any bits egg that may have cooked. Cover with plastic wrap on surface of curd and refrigerate for at least 1 hour.

Lemon Cupcakes:

(yields 24-30 cupcakes, depending on how much you fill each tin)

- 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 or 1 cup milk with 1 tablespoon lemon juice

Step 1: Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt.

Step 2: 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 incorporated. 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.

Step 3: Divide batter evenly among lined cups, filling each halfway to three-quarters full. Bake until golden brown and a cake tester inserted in center comes out clean, about 23-25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.

Step 4: Once cupcakes are cooled and lemon curd is set, remove a center portion of the cupcakes with either an apple corer or small paring knife. Fill each cupcake with the lemon curd.

Swiss Meringue Buttercream Frosting:

- 8 large egg whites or about 1 cup (egg whites from a carton can be used and they already come pasteurized)

- 2 cups granulated sugar

- 2 cups (4 sticks) unsalted butter, softened but cool

- 1 tablespoon pure vanilla extract

- 1/8 teaspoon salt

Step 1: Combine egg whites and sugar in double boiler over simmering water. Whisk gently, but constantly, until it reaches 140 degrees. If you don't have a candy thermometer, you can test by rubbing a pinch between your fingertips. If the sugar granules are completely dissolved, the egg whites will be pasteurized and you can remove the mixture from the heat.

Step 2: Whip egg white and sugar mixture on medium-high speed until thick and glossy. This can take about 10 minutes. The mixture should be ready once the bowl has completely cooled.

Step 3: In a separate bowl, whip the butter until light and fluffy. Add this to the meringue. If you have a stand mixer, incorporate the butter in cubes to the meringue using the paddle attachment. Continue mixing. The incorporation of the butter will break the meringue and it will start to look soupy or scrambled, but continue mixing as it will come together again.

Step 4: Add vanilla and salt and mix until incorporated. The frosting should be satiny and shiny and ready to use.

Frost the filled cupcakes using a butter knife, an offset spatula or a piping bag with a #1M star tip. Garnish with crumbled graham crackers and a lemon twist. ENJOY!

lemon, meringue, pie, cupcakes, swiss, buttercream, frosting, curd

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  • lauralacara

    I have tasted many of Kevin's delicious cupcakes. They are always playful and imaginative, just like him! YUM!

    Wednesday, November 16, 2011 Report this