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Categories:
flour baking powder salt butter sugar eggs lemons lemon lemon yogurt lemon juice sugar eggs butter egg whites lemon juice powdered sugar
Viewed: 8 - Published at: 6 years agoIngredients
- 3 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup butter softened
- 2 cups sugar
- 4 large eggs
- 3 zest Finely grated, lemons, about 3 tablespoons
- 1 juice lemon
- 1 teaspoon lemon extract I like them extra lemony- use vanilla if you don't
- 1 cup yogurt
- 1/2 cup fresh lemon juice
- 2 teaspoons grated lemon zest finely
- 1/2 cup sugar
- 3 large eggs
- 6 tablespoons butter
- 6 egg whites room temperature
- 2 tablespoons lemon juice
- 2 cups powdered sugar this is important b/c powdered sugar contains cornstarch, helping stiff peaks form more easily
Method
- Cream butter and sugar together until sugar "appears" dissolved, but is gritty to the touch.
- Add eggs, 1 at a time and mix well.
- Add lemon zest, juice and extract and mix well.
- Combine flour, baking powder and salt, stir well.
- Add flour mixture to butter/sugar/egg mixture, alternating with yogurt.
- Do not over mix.
- Transfer to greased muffin pan and bake for 20-25 min (until they spring back to the touch or toothpick comes out clean.
- Cool 10 min before filling with lemon curd or topping with meringue.
- Lemon Curd:
- In a medium saucepan, whisk together lemon juice, zest, sugar and eggs.
- Stir in butter and cook over low heat, whisking quickly and continuously until the butter has melted.
- Increase heat to medium low and whisk until the lemon curd is thick enough to hold a ripple mark when the whisk is lifted from the curd and the first bubbles appear on the surface (about 6-7 minutes).
- Transfer to a bowl then cover the curd using plastic wrap spread directly over the curd.
- Chill for a minimum of 2 hours before using.
- Meringue:
- In a stainless steel bowl, add lemon juice and egg whites.
- Beat for about 5 minutes (until soft peaks form).
- Add powdered sugar and beat until stiff peaks form (about 5 more minutes) and meringue holds its shape.
- Putting it all together:
- Using a piping bag and round tip, fill a piping bag with lemon curd.
- Place the tip into the center of the cupcake and fill slowly until the tip emerges from the top.
- Repeat with each cupcake (you can also cut holes in the cupcakes and fill with a spoon if you aren't comfortable with piping bags).
- Once all cupcakes are filled, use a piping bag to pipe swirls of meringue onto each cupcake or use a spoon and smooth the meringue over the top of each cupcake. If smoothing the meringue, use the back of a spoon to press against the top of the meringue and quickly pull away. Repeat several times to give each one texture.
- Sprinkle with colorful nonpareils, if desired, and bake for 5 min in a 350 degree oven (or until lightly browned).
