Lemon Meringue Cupcakes

The musical Book of Mormon has received a lot of buzz this past year. Well I finally saw it. And it was HILARIOUS! You laugh from curtain to curtain. The dance moves are just as funny as the words and lyrics. If you get a chance to see it, you definitely should. The creators of South Park are behind Book of Mormon, so it’s a little different than the other musicals out there. But so. funny.

Lemon Meringue Cupcakes
Lemon Meringue Cupcakes

This week’s flavor is Lemon Meringue. My sister loves anything lemon, so she was heartbroken that she didn’t get to taste these. She was the only one upset because everyone loved these. I wish I had made extra because I wanted one Sunday morning. Yes, for breakfast. They are light, fluffy, and citrusy (citrusy definitely isn’t a word). The actual cake is good, but what REALLY makes these are the lemon curd filling. So don’t leave it out!

Lemon Meringue Cupcakes (12 cupcakes)

  • 1 1/2 c.  flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 c. butter
  • 1 c. sugar
  • 2 eggs
  • zest of 2 lemons
  • 1 Tbsp. lemon juice
  • 1 1/2 tsp. vanilla
  • 1/2 c. buttermilk

Preheat oven to 350* and line the cupcake tin. Whisk together the flour, baking soda, and salt. In the bowl of an electric mixer, cream together the butter and sugar. Add eggs one a time, mixing after each one. Add the zest, lemon juice, and vanilla. Alternately add the flour mixture and buttermilk, beginning and ending with the flour. Divide batter among cups and bake for 20 minutes or until it passes the toothpick test.

Lemon Curd Filling
Lemon Curd Filling

Lemon Curd Filling

  • Zest of 2 lemon
  • 1/2 c. lemon juice
  • 1/4 cup granulated sugar
  • 1 eggs + 1 egg yolk

In a medium saucepan, stir together the lemon zest, juice and sugar and bring to a simmer over medium heat. In a bowl, whisk together the eggs and egg yolks. Whisk the lemon mixture into the eggs to temper them. Scrape the mixture back into the saucepan and place over medium heat, stirring constantly until it thickens, about 5 minutes. Remove from heat, and let cool completely.

Fill your cupcakes and then frost with cream cheese frosting!

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