Cake Recipes
Lemon Meringue Cupcakes
If you love lemon meringue pie, don't hesitate to bake a batch of these fabulous filled cupcakes.
Prep: 55 min | Total: 1 hr 55 min | Yield: 24 servings
Ingredients
Cupcakes
- 2 1/3 cups Gold Medal® all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup butter, softened
- 1 1/4 cups granulated sugar
- 3 eggs
- 2 tablespoons grated lemon peel
- 1 teaspoon vanilla extract
- 2/3 cup milk
- 1 (10 to 12 ounce) jar lemon curd
Meringue
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 1 1/2 teaspoons vanilla extract
- 2/3 cup granulated sugar
Instructions
- Heat oven to 350 degrees F. Place paper baking cup in each of 24 regular size muffin cups; spray paper cups with baking spray with flour.
Cupcakes
- In medium bowl, mix flour, baking powder and salt; set aside.
- In large bowl, beat butter with electric mixer on medium speed 30 seconds.
- Gradually add 1 1/4 cups sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer.
- Add eggs, one at a time, beating well after each addition.
- Beat in lemon peel and 1 teaspoon vanilla extract.
- On low speed, alternately add flour mixture, about one-third at a time, and milk, about half at a time, beating just until blended.
- Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
- Bake for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes.
- Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
- By slowly spinning end of round handle of wooden spoon back and forth, make deep, 3/4-inch-wide indentation in center of top of each cupcake, not quite to bottom. (Wiggle end of spoon in cupcake to make opening large enough.)
- Spoon lemon curd into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off 1 bottom corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening.
- Increase oven temperature to 450 degrees F.
Meringue
- In medium bowl, beat egg whites, cream of tartar and vanilla with electric mixer on high speed until soft peaks form.
- Gradually add 2/3 cup sugar, 1 tablespoon at a time, beating continuously until stiff peaks form and mixture is glossy.
- Frost cupcakes with meringue; place on cookie sheet.
- Bake for 2 to 3 minutes or until lightly browned.
Nutrition
Per 1 cupcake: Calories 230 (Calories from Fat 80), Total Fat 9g (Saturated Fat 6g, Trans Fat 0g), Cholesterol 60mg; Sodium 210mg;Total Carbohydrate 34g (Dietary Fiber 0g, Sugars 24g), Protein 3g
Percent Daily Value*: Vitamin A 6.00%; Vitamin C 0.00%; Calcium 4.00%; Iron 4.00%
Exchanges: 1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1 1/2 Fat
Carbohydrate Choices: 2
% Daily Values are based on a 2,000 calorie diet.
Attribution
Recipe and photo used with permission from:
Betty Crocker Kitchens