Lemon Meringue Cupcakes

I've had this recipe from King Arthur Flour bookmarked/pinned for a couple years, waiting for the right opportunity to make it. OMG, why did I wait? They are super tasty. I loved the lemon curd and the cake, which has buttermilk in it, is superb on its own. They do take a bit of time and a little finesse, but nothing extraordinary; although the results definitely are.

Lemon Meringue Cupcakes

INGREDIENTS:
For Cupcakes

• 1 1/2 cups cake flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp baking soda
• 2/3 cup sugar
• 1/3 cup butter, room temperature
• 1 large egg, room temperature
• 1/2 tsp vanilla extract
• 2/3 cup buttermilk

For Lemon Curd (Yield: a scant 2 cups)

• zest of 1-2 lemons
• 1 cup freshly squeezed lemon juice (about 4 large, juicy lemons)
• 1 cup sugar
• 1/2 cup (8 TBSP) butter, melted
• 2 large eggs

For Meringue

• 3 large egg whites
• 1/4 tsp cream of tarter
• 1/8 tsp salt
• 6 TBSP sugar

METHOD:
1) Preheat the oven to 400°F and line a 12-cup cupcake or muffin pan with paper liners; spritz the liners lightly with cooking spray.
2) To make the cupcakes: Place the following in the bowl of your mixer: the cake flour blend, baking powder, salt, baking soda, sugar, butter, egg, vanilla and Buttery Sweet Dough Flavor. Add 1/3 cup of the buttermilk.
3) Blend the mixture on medium speed for 2 minutes. The mixture will be thick at first, but will smooth out as you mix.
4) Add the remaining 1/3 cup buttermilk and mix on medium speed for 1 minute. Scrape the bottom and sides of the bowl, and mix briefly, if necessary.
5) Fill each well of the pan 2/3 full, and bake the cupcakes for 15 to 18 minutes, until they're light golden brown on the edges. Remove them from the oven, and immediately transfer them from the pan to a rack. Cool completely.
6) Combine all of the lemon curd ingredients in a pan on medium heat and stir well.
7) When curd starts to thicken, coats the back of a spoon, and starts to mound a bit as you stir, it's done. This will take anywhere from 4 to 10 minutes. The curd's temperature should have reached at least 185°F. Stir the curd one more time, spoon it into a storage container, and refrigerate until firm. (Extra curd keeps refrigerated for up to 3 weeks; freeze for longer storage.)
8) Core each cooled cupcake with a cupcake corer (or an apple corer), leaving a small well in the center of the cake. Fill to the brim with cooled lemon filling. Fill all cupcakes, then prepare the meringue.
9) To make the meringue: In a very clean work bowl, whip the egg whites and Bakewell Cream or cream of tartar until soft peaks form. Add the salt. Gradually add the sugar, increasing the whipping speed and continuing to whip until the mixture is light and billowy, and stiff peaks form.
10) Mound or pipe meringue onto each cupcake, then toast the meringue with a cook's torch; or carefully broil until golden brown. Serve warm, for a flowing lemon lava; or cool for a more set filling.
Makes 12 cupcakes.

Cupcake recipes on my "to try" list

I love these interesting flavors. Now I just need a reason to make them. Lemon Meringue Cupcakes reminds me that spring is coming. Tiramisu Cupcakes because I love coffee and chocolate. Snickerdoodle Cupcakes are inspired by one of my favorite cookie flavors. Smore's Cupcakes sound like they'd be great for upcoming BBQs. Samoa (aka Caramel Delights) Cupcakes because I've resisted buying Girl Scout Cookies for the past 3 weeks at the grocery store where they have a table set up. Emerald Isle Pistachio Cupcakes just in time for St. Patrick's Day. Butter Pecan Cupcakes inspired by one of my favorite ice cream flavors. Mmm.

Dark Chocolate Bacon Cupcakes

Dark Chocolate and Bacon Cupcakes sounds like a deliciously evil treat. Will have to attempt these the next time my VT friends come to visit.

mmmm beer!

Beer Cupcakes!!!
(via tastespotting.com)

Chipotle Cinnamon Chocolate Cupcakes

Chipotle Cinnamon Chocolate Cupcakes
Makes about 18 cupcakes

What You'll Need...
1 Box of Dark Chocolate cake mix
Whatever the box tells you you'll need. Probably eggs, water, and oil.
6 chipotle peppers in adobo sauce
1 1/2 teaspoons of cinnamon, plus some extra
powdered sugar

What You'll Do...
1) Mix the cake mix as the box says. Again. Physical pain.
2) Place the chipotle peppers in a food processor and puree. Add two tablespoons to the mix. Add the cinnamon.
3) Scoop into cupcake papers. Bake for 15-18 minutes or until cake tester comes out clean.
4) Let cool. Combine the powdered sugar and some cinnamon to taste in a bowl, then place in a small mesh duster thingy that I'm sure has a name but it escapes me right now. Dust heavily with powdered sugar. Place doily or wire rack on the cupcakes to get a pattern if desired.

(found at Vanilla Garlic)