Saturday, 28 January 2012

MS: Lemon Meringue Cupcakes

So, for Christmas, one wonderful present I received with great joy was a Martha Stewart Cupcake Calendar. In this calendar there are recipes for various cupcakes. I am determined to complete all 12 cupcakes with a few modifications to the recipes as needed by the end of this year.

Originally I thought of doing them all consecutively but thought that boring and there's more to the baking world than just cupcakes!

Anyway, here's the first cupcake:

The original recipe calls for 7 minute frosting browned with a blow torch and served immediately thereafter. This recipe does not require the complicated 7 minute frosting, the blow torch or the time restraint on serving. (:

Lemon Meringue Cupcakes

Cake (makes 12)
  • 1 1/2 cups plain flour
  • 1/2 tbsp double-acting baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted, softened butter
  • 1 cup granulated sugar
  • 2 eggs at room temp.
  • 2 tbsp lemon juice
  • 1/2 tsp vanilla extract
  • 1/2 cup buttermilk*
Meringue (frosts 12)
  • 2 egg whites (I use Wilton Meringue powder & water)
  • 75g granulated sugar
Tools & extras
  • Cupcake tin
  • Cupcake liners
  • Piping bag with large open-star tip (optional)
  • Lemon Curd (homemade/store bought)
*buttermilk can be substituted as follows:
1 cup buttermilk = 1 cup milk + 1 tbsp white vinegar (leave mixture to stand for about 5-10 mins)

  1. In a large bowl, cream butter & sugar until pale & fluffy
  2. Add eggs one at a time, beating well after each addition
  3. Mix is vanilla thoroughly
  4. Mix flour, baking powder & salt in a separate bowl using a whisk
  5. Add flour mixture in three batches, alternating with two additions of buttermilk & lemon juice, and beating until all is well incorporated
  6. Preheat oven to 180 degrees C and line cupcake tin with paper liners
  7. Evenly divide batter into liners, filling each cup 3/4 full
  8. Bake in the pre-heated oven for approx. 25mins, rotating the tins halfway to prevent uneven browning
  9. Remove from oven when skewer inserted into middle of cakes comes out clean
  10. Turn out cupcakes on tins onto wire rack and leave to cool
  11. Wet a paper towel with lemon juice and wipe the inside of the bowl you'll use for making your meringue (this removes all grease and also acts as a mild disinfectant)
  12. Now the meringue, whisk egg whites until stiff
  13. Whisk in 1/2 the sugar until glossy and ribbon folds hold
  14. Fold in the remaining sugar
  15. Pipe meringue onto a grease-proof paper lined tray ensuring that the base of the meringue will cover the top of the cupcake
  16. Bake in the oven of 160 degrees C until the edges are all browned (do not open the oven any earlier or the meringues will sink later)
  17. When done, remove from the oven and leave to cool before removing from grease-proof paper
  18. Spread 1 tbs of lemon curd on top of each cupcake
  19. Firmly but gently place the meringues on top of your cupcakes
  20. Refrigerate until ready to serve


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