Lemon Meringue Cupcakes

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These are based off of the Martha Stewart version.  Here's my version:
Lemon Meringue Cupcakes

Ingredients

 

  • Box of yellow cake mix
  • 1/3c lemon juice
  • 2/3c water
  • applesauce
  • 3 eggs
  • Finely grated zest of 3 lemons (about 3 tablespoons)
  • Lemon Curd (Buy this at the store.  Baking section, by the pie fillings, probably.)
  • Seven-Minute Frosting

Directions

  1. Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt.
  2. With an electric mixer on medium-high speed, Mix up cake batter, as per box instructions, replacing applesauce for the oil, and the lemon juice/water, for the water.
  3. 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.
  4. 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 (I had my husband do this part.  He likes to do these things.). Serve immediately.
Frosting:
  • Yield Makes about 8 cups

Ingredients

  • 1 1/2 cups plus 2 tablespoons sugar
  • 2/3 cup water
  • 2 tablespoons light corn syrup
  • 6 large egg whites, room temperature

Directions

  1. Combine 1 1/2 cups sugar with the water and corn syrup in a small saucepan; clip a candy thermometer to side of pan. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until syrup reaches 230 degrees.
  2. Meanwhile, in the bowl of a standing electric mixer fitted with the whisk attachment, whisk egg whites on medium-high speed until soft peaks form. With mixer running, add remaining 2 tablespoons sugar, beating to combine.
  3. As soon as sugar syrup reaches 230 degrees, remove from heat. With mixer on medium-low speed, pour syrup down side of bowl in a slow, steady stream. Raise speed to medium-high; whisk until mixture is completely cool (test by touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes. Use immediately.   
I had a TON of frosting left over.  I piped some into my mouth onto parchment paper on a baking sheet, and stuck it into a 300 degree oven for 400 degrees.  It tastes like roasted marshmallows!


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