Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Special equipment needed:
- Cupcake liners
- Muffin tin
- Electric mixer
- Piping bag
- Large star tip
Step-by-step instructions:
1. Preheat oven to 350°F. Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
4. Gradually add the flour mixture to the butter mixture, alternating with the milk, until just combined.
5. Stir in lemon juice and zest.
6. Fill each cupcake liner 2/3 full with batter.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
8. While the cupcakes are baking, prepare the meringue topping. In a large bowl, beat egg whites and cream of tartar until soft peaks form.
9. Gradually add sugar, beating until stiff peaks form.
10. Once the cupcakes are done, remove them from the oven and allow them to cool completely.
11. Transfer the meringue mixture to a piping bag fitted with a large star tip.
12. Pipe the meringue onto the cooled cupcakes.
13. Use a kitchen torch to lightly brown the meringue.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
350°F
Serving size:
12 cupcakes
Nutritional information:
Calories: 257
Fat: 10g
Saturated Fat: 6g
Cholesterol: 54mg
Sodium: 92mg
Potassium: 81mg
Carbohydrates: 39g
Sugar: 28g
Protein: 3g
Substitutions for ingredients:
- Whole milk can be substituted with any type of milk, including non-dairy milk.
- Lemon juice and zest can be substituted with any other citrus fruit, such as lime or orange.
Variations:
- Add a teaspoon of vanilla extract to the cupcake batter for a subtle vanilla flavor.
- Top the cupcakes with fresh berries or fruit for a pop of color and flavor.
- Add a teaspoon of poppy seeds to the cupcake batter for a lemon poppy seed flavor.
Tips and tricks:
- Make sure the cupcakes are completely cool before adding the meringue topping.
- Use a kitchen torch to lightly brown the meringue for a professional look.
- Store the cupcakes in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Store the cupcakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
The cupcakes can be reheated in the microwave for 10-15 seconds, or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
Arrange the cupcakes on a platter and garnish with fresh berries or fruit.
Garnishes:
Fresh berries or fruit
Pairings:
Pair the cupcakes with a cup of hot tea or coffee.
Suggested side dishes:
Serve the cupcakes as a dessert after a light meal, such as a salad or soup.
Troubleshooting advice:
- If the meringue topping is not browning evenly, try moving the torch closer or further away from the cupcakes.
- If the cupcakes are sinking in the middle, make sure the oven temperature is correct and the cupcakes are fully baked before removing them from the oven.
Food safety advice:
Make sure to use fresh eggs and wash your hands and all utensils thoroughly before and after handling raw eggs.
Food history:
Lemon meringue pie is a classic American dessert that dates back to the 19th century. The combination of tangy lemon filling and fluffy meringue topping has been adapted into many different desserts, including these cupcakes.
Flavor profiles:
The cupcakes have a light and fluffy texture with a tangy lemon flavor and a sweet meringue topping.
Serving suggestions:
Serve the cupcakes as a dessert after a light meal, such as a salad or soup.
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