If you love lemon meringue pie, you'll love these lemon meringue cupcakes. They're the perfect hand-held party dessert.
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup 14% sour cream
3 tbsp grated lemon zest
2 tbsp fresh lemon juice
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 egg yolk
2 egg whites
2/3 cup granulated sugar
2 tbsp light corn syrup
2 tbsp water
1 tsp vanilla
Preheat oven to 350°F.
Line a standard muffin pan with paper liners. Set aside
Combine flour, baking powder and soda, and salt in a bowl and stir with a fork until uniform. Reserve.
Combine sour cream, lemon zest and juice in a bowl. Reserve.
Beat butter and sugar together until light and fluffy. Add eggs and yolk one at a time and beat until uniform. Add flour mixture in three batches, alternating with two additions of sour cream mixture, and beating until combined after each.
Bake for 25 min or until a cake tester comes out clean. Allow to cool in pan for 10 min, then turn out on a rack to cool completely. Ice with Meringue Frosting.
To make Meringue Frosting: Combine all ingredients in a double boiler or a metal bowl set over simmering water and cook for 1 min, stirring just until sugar has dissolved.
Using a hand mixer, beat on high speed for 4 min or until frosting forms peaks when beaters are raised.
Remove bowl from heat and continue to beat for 2 min or until frosting looks satiny and has cooled to room temperature.
Generously frost cupcakes, making peaks and points with the icing.
Heat broiler to high. Place iced cupcakes on a baking sheet and broil for 1 min or until tops of icing are golden.
Calories 278, Protein 4g, Carbohydrates 44g, Fat 10g, Fibre 1g, Sodium 155mg.
If you have a small blowtorch, (and know how to use it!) brown the peaks on the icing; it’s more precise than broiling.
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