Tag Archives: lemon

Lemon Meringue Cupcakes

3 Jan

After a very long, and much needed break, I am back! I hope you all had a wonderful Holiday and enjoyed some marvelous New Year’s parties and treats. I don’t know about you, but I’m ready for some lighter sweets. I have had so much chocolate in the past 14 days that I’m starting to look like I belong in Willy Wonka’s chocolate factory!

Today’s cupcake recipe is one that I absolutely adore! It’s a combination of two yummy treats: 1) Lemon Meringue pie 2) Cupcakes!

This Lemon Meringue cupcake is great for a light dessert or an afternoon snack. Don’t be intimidated by the meringue, it’s pretty easy!

Lemon Cake

  • 3 cups self-rising flour
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 2 cups white sugar
  • 4 eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon zest
  • 1 cup whole milk, divided
  • 1 1/2 tablespoons fresh lemon juice

Lemon Custard Filling

  • 1/2 cup white sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 egg yolks
  • 3/4 cup water
  • 1/3 cup lemon juice
  • 2 tablespoons butter

In a large saucepan combine sugar, cornstarch and salt. Mix well. Beat the egg yolks and water together, then whisk into sugar mixture. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in lemon juice and butter. Cover with plastic wrap until completely cooled.

Meringue Topping

  • 4 egg whites
  • 6 tablespoons sugar
  • 1/2 teaspoon cornstarch
  • Pinch salt

Cupcake Directions:

  • Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.
  • Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.
  • Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.
  • Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
  • Fill a piping bag with the lemon custard. Fill the center of each cupcake with the custard. The easiest way to do this is to use an apple corer to remove a portion of the cupcake center.

Meringue Directions

  • In a medium bowl beat the egg whites until soft peaks form. In a second bowl, stir together the sugar, cornstarch, and salt. Add the sugar mixture, a little at a time, to the egg whites, beating between additions. Continue to beat until the suagr dissolves. Spoon the meringue into a piping bag. Pipe the meringue in peaks onto each cupcake.  Torch the meringue to give it’s golden color –  or bake for 10  minutes at 350 degrees.

Let cool and enjoy!

Till next time, stay sweet. xoxo

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Lemon Berry Treats

26 Aug

Can someone please tell me how this summer flew by so quickly?? It’s so true that the older you get, the faster time goes. I don’t like it one bit! The only solace I find is that with the end of summer comes the arrival of Fall, which means an entirely new palette of flavors to work with. Not to mention all the holidays I will be baking for. When I think of Fall I think of carrot cake, and spice cake, and oatmeal cookies, and all sorts of “feel-good” homemade treats. While I am excited to start baking new flavors of the season, I am sad that I have to say goodbye to the whims of summer fun.

I created this recipe for Lemon Berry cupcakes because to me, it truly represents all things summer. Enjoy the recipe!

Lemon Berry Cupcakes decorated with a pink and black theme for a bridal shower.

Lemon Cupcakes (the quick version)  

1 Box of Duncan Hines Lemon Supreme Cake Mix

1/3 cup of vegetable oil

3 eggs

1 1/3 cup of water

1 lemon

1 tsp. Vanilla extract

(**For 100% homemade cupcakes, I enjoy this lemon cake recipe: http://allrecipes.com//Recipe/lemon-cream-cupcakes/Detail.aspx**)

Directions

  1. Prepare the batter according to the directions on the back of the box.
  2. Add 1 tsp of vanilla to the batter, mix well
  3. Add ¼ cup of lemon juice
  4. Add lemon zest of one medium size lemon
  5. Mix all ingredients together and pour into baking cups.
  6. Bake as directed on the box.

Berry Filling

1 box of strawberries (at least 15 strawberries)

1 bog of blueberries (2 ½ cups)

3 cups of sugar

¼ cup of cornstarch

Directions

  1. Wash the berries
  2. Cut the strawberries
  3. Place berries in a bowl and mash them together (I used a potato masher)
  4. Pour berries into a pan and add 3 cups of sugar.
  5. Stir until combined
  6. Let boil (stirring occasionally) for 7-10 minutes until it starts to thicken.
  7. Turn to low heat and add cornstarch (be sure to add the cornstarch to cold water before adding it to the hot mixture – reference the directions on the side of the cornstarch box)
  8. Remove from heat, let cool completely

Berry filling - yum!!

Cream Cheese Frosting

  • 1 cup (2 sticks) butter, softened
  • 2 packages (8 oz. each) cream cheese, softened
  • 8 cups sifted confectioners’ sugar (about 2 lbs.)
  • 2 tablespoons milk

 Makes: About 5 1/2 cups of icing.

 In medium mixer bowl, cream butter and cream cheese together until smooth. Add sugar one cup at a time and milk. Mix well. Beat on high until smooth (only 30 seconds to 1 minute). Thin to ice cake smooth; use full strength for piping borders.

NOTE: Do not use light cream cheese or butter substitute. If margarine is used, icing will be softer.

Now, for the fun part! Use an apple corer (or a small knife) to carve out little holes in each cupcake – don’t throw away the part of the cupcake you remove, you will need to use it to fill the hole once the filling has been inserted.

Once you have a hole in each cupcake, fill the cupcake with berry filling. It is easiest to put the filling in a piping bag (a Ziploc bag will work too). Be sure you don’t  overfill the cupcakes. Once filled – cover the hole with the piece of cupcake you removed.

Pipe cream-cheese frosting on the cupcake and decorate as desired.

Cupcakes should be refrigerated.

Enjoy!! Till Next time, stay sweet. xoxo