Lemon Zest Cupcakes with Lemon Curd filling and Toasty Meringue

So I had just finished making Meatballs, they were simmering in my dutch oven while I thought “I need to make something sweet and yummy for dessert” Spaghetti and Meatballs is a heavy meal, I wanted something light and fresh. So here is what I decided on-Lemon Zest Cupcakes with Lemon Curd filling and Toasty Meringue. Ohhhh they were deliciousssssss! Here is my recipe:

Lemon Zest Cupcakes with Lemon Curd filling and Toasty Meringue

• 4 1/2 cups sifted flour
• 2 tablespoons baking powder
• 1 1/2 cups 1% milk
• 1 tablespoon pure vanilla extract
• 1 cup plus 2 tablespoons (2 1/4 sticks) salted butter, softened
• 2 1/4 cups sugar
• 7 large egg whites
• lemon zest from 2 lemons
• juice from 2 lemons
• 1 jar lemon curd-store bought (you can make your own but i chose not to)
• Meringue frosting-see below for recipe

Directions

1. Preheat oven to 350 degrees. Line cupcake or muffin tins with papers; set aside. Into a medium bowl, sift together cake flour and baking powder. Combine milk, lemon juice and vanilla in a glass measuring cup.
2. Place butter in the bowl of an electric mixer fitted with the paddle attachment, and beat until pale and creamy. With mixer on medium speed, gradually add sugar in a steady stream; continue beating until light and fluffy, about 3 minutes. Reduce speed to low.Add lemon zest.
3. Add flour mixture to butter mixture in three batches, alternating with the milk mixture and starting and ending with the flour. Do not overbeat.
4. In a clean bowl of electric mixer fitted with the whisk attachment, beat egg whites on medium-high speed until stiff peaks form. Fold one-third of the whites into flour mixture to lighten. Fold in remaining egg whites in two batches, being careful not to deflate the whites.
5. Pour batter into prepared tins, filling cups to about 1/2 inch from the tops. Bake until a cake tester inserted near the centers comes out clean and the tops spring back when pressed lightly in the center, appx 15 minutes. Remove from oven; let cool completely.
6. Once Cool use small spoon to scoop out a small well in top of cupcake. Fill well with  Lemon Curd.

Meringue Frosting

• 8 egg whites
• 2 cups sugar
• 1/2 tsp cream of tartar
• 2 tsp vanilla

1. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
2. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.
3. Transfer frosting to a large pastry bag fitted with your desired tip or spoon on to cupcakes for a more natural look. Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners or if using foil liners place under broiler in small batched of 5, leave door open on oven and never take your eyes off of the cupcakes. The meringue toasts quickly. Serve immediately or store in an airtight container, up to 2 days.

Enjoy with a large glass of Milk, a cup of french pressed coffee or a beautiful glass of Champagne.

Flower Pairing- A vase of bright spring yellow tulips

Many Smiles, CarryAnn

*this recipe is adapted from Martha Stewarts White Cupcakes

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