Monday, April 22, 2013

Lemon Meringue Cupcakes!

Here's a fancy-schmancy cupcake that couldn't be simpler. I was inspired by the idea of creating a unique cupcake, one that I hadn't seen before. The idea of a poundcake cupcake  -- enhanced with grated lemon rind and filled with actual lemon pie filling, and ultimately crowned in toasted meringue, became a temporary obsession, and I wouldn't rest until it was done.

Here's how I did it - so simple: Bake a dozen or more cupcakes from a good pound cake recipe - from scratch or a mix that you love. The cupcakes take about 25 minutes to bake at 350 degrees. When the cupcakes have cooled, carve out a cone-shaped cavity to hold about a tablespoon of just-made lemon pie filling. I used a grapefruit knife to cut out the centers. I topped each filled cupcake with a crown of meringue, and baked them at 400 degrees F for about 6 minutes, just until the meringue began to brown.

That is IT! My taste-tester Henry gave his cupcake two thumbs up!





LEMON MERINGUE CUPCAKES
Oven 350 degrees F

1 recipe pound cake, from scratch or mix
1 teaspoon freshly grated lemon rind
1/2 teaspoon lemon extract

lemon pie filling (I used Durkee Lemon Pie Filling Mix, followed package directions)

Meringue (recipe follows)

Preheat oven to 350 degrees F

Mix pound cake batter, adding grated lemon rind and extract. Line muffin tin with paper liners and fill 2/3 full with batter (I use an ice cream scoop to evenly fill cups).

Bake for 25 minutes or until cupcakes test done (toothpick or "press" test - the surface bounces back when lightly pressed in the middle). Cool in muffin tin. Leave cupcakes in tin.

Carve out a cone-shaped cavity from the center of each cupcake (about 1 1/2 inches in diameter, and an inch deep).  Keep cupcakes in tin. Add lemon filling to the cavity. Top with meringue and place muffin tin in another muffin tin or on a cookie sheet (to help insulate cake). Bake at 400 degrees for 6 minutes or until the meringue is nice and toasted.

Meringue:

2 egg whites, room temperature
1/4 tsp. cream of tartar
1/4 cup sugar

In spotlessly clean mixing bowl, with whisk attachment or beater, beat whites and cream of tartar until soft peaks form. Gradually add sugar and continue beating until stiff peaks form. Spread or pipe meringue on top of cupcakes, covering the entire top of cupcake if you can.






These cupcakes (other than Henry's test cupcake) traveled to my neice Sarah's home. She was having a birthday party for her two April birthday girls, Hannah and Katie, and a small family party (which Henry and I kind of crashed!) so I knew they'd be enjoyed.  Sarah's husband Bob LOVES lemon everything, so I decided to get these out of my kitchen and into theirs!

The next time you want to bake to impress, try this easy recipe for lemon meringue cupcakes! No one will be sorry!


22 comments:

  1. Pound cake cup cakes....love pound cake. Another great idea from the ADK aka JOF CKJ

    ReplyDelete
    Replies
    1. Thanks Cindy! The reviews were great, so this one stays in my "go to" file! Glad you and John liked your cinnamon rolls! You still have 11 more monthly prizes to claim!

      Delete
  2. I love lemon meringue, and these sound fabulous, Jeanne. Plus you make such perfect looking cupcakes. I made two kinds of cupcakes for my sons' birthday tomorrow, and they taste nice, but they don't look professional like yours!

    ReplyDelete
    Replies
    1. Catherine, Happy Birthday to Jesse and Emmet! I'm sure your cupcakes are wonderful - and if they're made by Mom, they're beautiful no matter what! I hope the boys have a great birthday! Hope to see you soon! ; )

      Delete
    2. Thank you, Jeanne. I know the boys would love to see you soon, too. Jesse and I both like lemony things, so we will have to try this!

      Delete
  3. love lemon anything these look awesome ! Jeanne I also love pastachio have you every made a cupcake in this flavor ! Sharron Eddy Cataldo

    ReplyDelete
    Replies
    1. Hi Sharron - I also love pistachio everything! I've been developing a recipe for a pistachio cream cupcake and will be testing it soon. I so love pistachios! It was also one of my Mom's favorite ice cream flavors. : )

      Delete
  4. These look great! I wonder if they would mail well? (They look like great exam week goodies)

    ReplyDelete
    Replies
    1. Thanks Elitza! I don't think these would be good candidates for long-distance shipping, but the recipe is easy enough - give them a try!

      Delete
    2. So it looks like lemon scones instead. Thanks, Jeannie!

      Delete
  5. I'm with Sarah's Bob...LEMON is my bacon...lemon anything....lemon on everything...lemon as an instant cure all, be all, is all, from kitchen to bathroom, from oven to floor! And these cupcakes?! Oh MY! As I take a break from my seemingly endless packing marathon, I'm reminded that the main reason I wanted to connect with you on your Blog, Jeannie, is because I uncovered an old treasure that I decided I want to give to you! I probably mentioned to you in the past that my Mum's Mum had her own Cooking Show way back in the early stages of television, and I've often lamented at how disappointed she would be in my lack of baking skills! At this point, though I shall remain ever optimistic about changing my ways since I'm beginning my encore tour & return home, I doubt I'll ever be able to really impress her! Soooo... I shall live vicariously through you, and perhaps my love of your Blog will at least buy me a few "brownie points"! I realize that as time goes on, we hardly need more "stuff" to clutter our lives, but hopefully this one "thing" will connect you with a kindred spirit from the '50s & '60s who shared your same love & passion, and who will probably be very happy that this neglected "object" of hers has found a new home! I would love a tour of your wonderful new workplace, so perhaps we can rendezvous sometime in June!

    ReplyDelete
    Replies
    1. Weez, that all sounds great, and I will be happy to give you a tour of the Tang in June! Safe travels home!

      Delete
  6. These meringue cupcakes looks amazing and I'm glad you've decided to try to make coconut cream...
    I'm ready for those baby!!!!!!!!!!!!!!!!!!

    ReplyDelete
    Replies
    1. Can't wait to make the coconut cream version!

      Delete
  7. Now a chocolate cream filling would be my little piece of heaven or the pistachio rendition and I could climb on board. How about an adaptation of the pistachio cake you featured a couple of years ago. That has become a family favorite. In fact, that is what Noah chose for his 6th birthday cake this past weekend!

    ReplyDelete
    Replies
    1. Judy, you're getting my wheels turning about future recipes! I still owe you a prize, don't forget! Thanks for commenting!

      Delete
  8. Wow, I figured out how to comment, yay ME!! Lemon is also my fav but someone mentioned coconut cream, ok I changed my mind. So many choices, too many calories!!

    ReplyDelete
    Replies
    1. Sorry it's a bit complicated. If you just go to "Reply as" and choose Name/URL and enter your name (or anything you'd like) you can comment. No need to add a URL unless you have one/want to! Thanks Rhea!

      Delete
  9. How did you get the meringue to look so good--and so evenly distributed??

    ReplyDelete
    Replies
    1. Hi Marla, I used a pastry bag, one of my favorite kitchen things!

      Delete
  10. Yum, lemon!
    Ginelle

    ReplyDelete
  11. dawn sherman bakerApril 23, 2014 at 12:22 PM

    These sound awesome!! Back in the day....my mom and grandmother would make pies every Saturday morning and sold them at the general store in Greenfield Center owned by my Aunt Edna and Uncle Harry Atwell. My Gram would always save me a little bowl of lemon pie filling from the lemon meringue pie....my favorite! Gonna give this recipe a try!!

    ReplyDelete