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Saturday, August 8, 2009

Lemon Meringue Cupcakes with Swiss Meringue

I love looking back at old posts.   Sort of.  Sometimes I cringe at photos I took with my iphone, other times it brings back a great memory... and delicious dessert.  I've included one of my original first posts (5 years ago) below that I'm revisiting today - Lemon Meringue Cupcakes.  I realize that citrus season is in the winter, but for me, nothing is as springy as a lemon dessert.  Actually lemon anything.

Today, I'm making these in honor of Emma's Mimi's birthday - like me, she's crazy about any thing lemon and cupcakes.  While I haven't shared these cupcakes on the blog in years, they are one of my favorite to make: white cake topped with lemon curd and swiss meringue.

I've topped them with my 6" Celebration Candles in Lemon Curd - a new color for spring.  They are perfectly lemony in color with a beautiful natural subtle hue.

Products used :

6" Celebration Candles in Lemon Curd
Jumbo Starburst Tip
18" Disposable Piping Bag
Brown Cupcake Liners

The cupcakes can come from a box, and the curd can be store-bought, or everything can be made from scratch.  If you're feeling ambitious today (unlike me) and would like to make everything from scratch, here is my recipe for Lemon Butter Cake that would be great to use for the cupcake element, and here is link to my Lemon Curd recipe.

Lemon Meringue Cupcakes

24 Cupcakes - Vanilla or Lemon (from a mix or homemade)
Lemon Curd (store-bought or homemade)
Swiss Meringue (recipe below)

Bake cupcakes as directed.  Let cool for 30 minutes before topping.

Gently split each cupcake to allow lemon curd to get into the cake.

Dollop lemon curd on generously.

Put Swiss Meringue in a large piping bag (18" Disposable Bags) fitted with the Giant Starburst Tip, $4.

Pipe meringue in swirls on top of the lemon curd cupcakes.

Optional : To toast the top of the meringue, place the cupcakes under the broiler (set to about 400 degrees) in the oven for 30 seconds.  OR, use a kitchen blowtorch, like I did here.

Swiss Meringue

4 egg whites
1 cup of sugar
1 pinch of cream of tarter

In the top bowl of a double boiler (glass bowl sitting on a sauce pan with simmering water), whisk together egg whites, sugar and cream of tarter.  

Cook mixture in the double boiler over medium low heat for 3-5 minutes, or until sugar has dissolved.  If you rub the mixture between your fingers, you should be able to tell if the sugar has dissolved.

Transfer the mixture to your kitchen aid fitted with the whisk attachment.  Whisk on high for 7-10 minutes.

The mixture will cool and froth into a thick meringue as it whips.  Beat until stiff peaks form. Transfer to piping bag, or spread directly on lemon curd. 

Here is the easy-to-pin strip!


Now, you can enjoy a flashback of some fine photography from years past : )

For my friend's birthday party last night, I created these refreshing Lemon Meringue Cupcakes.  I picked these "Naked Ladies" (pink flowers) from my backyard - I love them in big bunches. 

Leah enjoying her Birthday cupcakes!

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