Lemon Meringue Cupcakes
Martha welcomes our audience full of May birthdays, and bakes delicious lemon meringue cupcakes from her new cookbook, "Martha Stewart's Cupcakes." Part
Lemon Meringue Cupcakes
Watch the Video
Lemon Meringue Cupcakes
Martha welcomes our audience full of May birthdays, and bakes delicious lemon...
Watch the Video
Lemon Meringue Cupcakes
Martha bakes delicious lemon meringue cupcakes from her new cookbook, "Martha...
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Martha Stewart Cupcakes, May 2009
- Yield Makes 24
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Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups sugar
- 4 large eggs, room temperature
- Finely grated zest of 3 lemons (about 3 tablespoons), plus 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk
- Lemon Curd
- Seven-Minute Frosting
Directions
- Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt.
- With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is until incorporated, scraping down sides of bowl as needed. Beat in zest and vanilla. Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each.
- Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
- To finish, spread 1 tablespoon lemon curd onto middle of each cupcake. Fill a pastry bag fitted with a large open-star tip (Ateco #828 or Wilton #8B) with frosting. Pipe frosting onto each cupcake, swirling tip slightly and releasing as you pull up to form a peak. Hold a small kitchen torch 3 to 4 inches from surface of frosting, and wave it back and forth until frosting is lightly browned all over. Serve immediately.
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The kids and i followed your recipe and realised once it was in the oven we noticed that your recipe does not mention about the salt and baking powder. :( the cupcakes never rose :( Please fix the recipe so that others don't suffer the same fate as our family. thanks. From (dad, and the kids)
This is a wonderful recipe! I love the use of buttermilk; gives the cupcakes a wonderful tang. Pairs well with the lemon! I used Meyer lemons and the flavor of the lemon curd was outstanding. Everything turned out just like the recipe said. You have to follow it to a T, though. The frosting was perfect as well, but took a little bit longer than 7 minutes. Just follow the directions and they will turn out perfectly!
The cakes were great. Not too sweet. The meringue came out wonderful. I had a lot of trouble with the lemon curd and wound up using a jarred lemon curd. It still hasn't set and it's been a whole 24 hours.
wondering can you use egg whites.. instead of whole eggs? For people with high cholesterol
This recipe looks amazing!
It is fun to watch and not know the recipes delicious and I'm a big fan of your thank Martha
Made these cupcakes yesterday and my family and i LOVE them... Eventhough it took me nearly a whole day, it was definitely worth the hard work.... :D I must make them again!!!!
Just made this recipe and it is delicious!!!. We loved these cupcakes
I cant wait to make these for my dad...stay tuned...:)
I just did this cupcakes, in fact I did cakes from this recipe. They're soooo moist! the lemon curd is the perfect adittion to them!!! Wonderful recipe!
If you don't want to add filling, I'll recommend adding more sugar...
these came out wonderful! the cupcakes are really light and delicious. if you frost them they shoudl be eaten the same day because the frosting will weep and teh bottom of the cupcakes will be soggy with sugar.
Hi, PoppyDee! Do you think these would be good for an outdoor wedding? I'm trying to gauge if the meringue frosting will last long enough. Thanks!!
I absolutely love this recipe! Another hit with the family, Martha!
One thing I changed, was when my cupcakes were halfway cooked (around the 17 minute mark) I removed them from the oven, and spooned 2 tsp of lemon curd onto them, and piped on some Meringue, and they come out perfect!!
Definitely something I recommend you guys try!!
-Christy
link to recipe for buttermilk substitute
http://frugalliving.about.com/od/condimentsandspices/r/Buttermilk_Sub.htm
Hi! I?Ǭ
Do you have to serve these fresh and will the meringue topping last?
Want to make them tonight for tomorrow so can I make the topping tonight?
These cupcakes were super fun to make! They were tasty, buttery, lemony and simply delicious!
Very cute and tasty. The batter is good. The lemon curd and meringue even make it better
Trader Joes sells a delicious lemon curd for 2.99
I made these for a birthday party and everyone was impressed! It tastes like lemon meringue pie, but in a cupcake! Delicious!
You can buy lemon curd already made in the grocery store. Will last a long time that way. Use it on crackers, toast, pancakes etc!
How long will the curd keep for if not using all at once? What is the best way to store it?
my curd took more like 15 mins but the end result was fantastic.
add the lemon juice to the buttermilk before adding to batter