Yes, another cupcake recipe. I just couldn’t help myself. I thought I’d try a more “summery” cupcake today, and this absolutely fit the bill. The recipe was found on this site, and I didn’t change a thing. A butter-based lemon cupcake recipe (which I’d never tried making before) makes a good canvas for the sweet meringue topping, which is balanced nicely with a tart lemon filling.
For 12 Cupcakes:
1 stick room-temperature butter
1/2 cup granulated sugar
1 cup self-rising flour
Grated peel and juice of 1 lemon
3 T. lemon curd (jarred, or use the recipe found in this post)
Preheat oven to 350*. Beat sugar and butter until light and fluffy, then add eggs one at a time. Add flour, and then mix in lemon peel and juice.
Line 12 cupcake cups (you could grease and flour the pan instead, but it will be much easier to add the filling and remove the cakes if the pan is lined). Spoon a heaping teaspoon full into the bottom of each liner and make a slight “well” in the middle. Add a spoonful of lemon curd (I used about half a teaspoon in each, but if I were to do it again would definitely add more of the curd). Top with the remaining cake mixture. Don’t bother to try to cover the curd with the cake mixture, since as the cupcakes rise the curd will sink down below the surface. Bake for 17-20 minutes, until risen and just barely golden. Cool, and then top with Italian meringue icing.
3/4 c. granulated sugar
2 egg whites
Put sugar and egg whites in a metal bowl and set over a saucepan of gently simmering water. Beat constantly (this is where an electric hand mixer would have really come in handy!) for 5-7 minutes, until the meringue is thick, glossy, and holds a peak when the whisk is removed. Dollop or pipe the meringue over the cupcakes, and top with a little lemon zest if you like. If the cupcakes sit, the topping will firm up; if you want a soft meringue you may want to wait until just before serving before decorating the cakes.