Categories: cupcakes

Ingredients

• 1 cup cake flour
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/4 cup butter, very soft
• 1 cup white sugar
• 2 tbsp lemon zest (from 2 large lemons)
• 1 egg, large
• 1 tsp vanilla
• 1 cup milk, room temperature
• 6 oz lemon curd
• 3 egg whites
• 1/2 cup white sugar (for meringue)
• 1/4 tsp cream of tartar

Directions

1. Preheat oven to 375F. Line 18 muffin cups with paper liners.

2. Sift together flours, baking powder, and salt in a medium bowl.

3. In a large bowl, cream butter, sugar, and lemon zest until fluffy, about 3 minutes. Beat in egg thoroughly, followed by vanilla.

4. Alternate milk and flour in three additions, ending with flour.

5. Evenly distribute in prepared pans.

6. Bake at 375F for 18-20 minutes, until a tester comes out clean and the cake springs back when lightly pressed.

7. Remove to a wire rack to cool.

8. Once the cupcakes are cool, fill a metal-tipped pastry bag with lemon curd and pipe into cupcakes. Poke the tip of the pastry bag 1/2 to 1 inch into the top of each cupcake and squeeze about 2 tsp lemon curd into it.

9. Set a glass or metal bowl over a sauce pan with an inch or two of boiling water in it (i.e. use a double boiler) and beat egg whites in it until foamy. Add in cream of tartar and beat until fluffy but not yet at soft peaks.

10. Stream in sugar until meringue reaches fairly stiff peaks. Spread on cupcakes with a small knife or offset spatula.

11. Brown with a blowtorch or place on a baking sheet under the broiler until lightly browned, about 3 minutes.

Email to a friend | Print this recipe | Back