Tag: yummy

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Lemon Meringue Cupcakes

When you have a hankering for lemon meringue pie, but all of your plates and forks are in the dishwasher, this is just the ticket! This robust cupcake perfectly nestles the lemon curd (which is so tart and flavorful it’ll make your tongue curl), and you can go crazy loading these up with a ton of sweet and fluffy meringue. 

Ingredients

Cupcake

  • 1-1/4 cups All-Purpose Flour
  • 1 cup White Sugar
  • 1-1/2 tsp. Baking Powder
  • 1/2 tsp. Salt
  • 1/2 cup Whole Milk
  • 1/4 cup Vegetable Oil
  • 2 tsp. Lemon Juice
  • 1 Large Egg
  • 1/2 cup Water

Lemon Curd

  • 6 tbsp. Lemon Juice
  • 1/2 cup White Sugar
  • 6 Large Egg Yolks
  • 4 tbsp. Unsalted Butter

Meringue Frosting

  • 1-1/2 cup White Sugar
  • 3/4 tsp. Cream of Tartar
  • 1-1/2 tsp. Vanilla Extract
  • 6 Large Egg Whites

Directions

  1. Preheat the oven to 375 degrees.
  2. Line a muffin tin with 12 paper cupcake liners.
  3. Add the flour, sugar, baking powder and salt to a large bowl or the bowl of a stand mixer and combine. Set aside.
  4. Add the milk, vegetable oil, lemon juice, and egg to a medium sized bowl and whisk to combine.
  5. Add the wet ingredients to the dry ingredients and beat until well combined.
  6. Slowly add the water to the batter and mix on low speed until well combined.
  7. Beat for an additional two minutes on medium speed.
  8. Fill the cupcake liners evenly and bake for 15-17 minutes, or until a toothpick comes out clean.
  9. Remove the cupcakes from the oven, and transfer to a baking rack to cool.
  10. To make the lemon curd, separate six eggs, reserving the whites for the meringue.
  11. Combine lemon juice, sugar, egg yolks, and butter in a double boiler. Heat while gently whisking until mixture thickens and reaches 160 degrees, coating the back of a spoon. (Be patient and vigilant. This takes a while, but just when you think it will never firm up, it goes from soupy to thickened in a heartbeat!)
  12. Pour the lemon curd into a small bowl and cover with plastic wrap pressed against the top of the curd to prevent a film from forming. Refrigerate until completely cool and firm, at least 2 hours. (If you want to speed things up, you can put the bowl in a bath of ice water, too.)
  13. Wait until the curd has cooled to make the meringue frosting.
  14. To make the meringue, combine the sugar, cream of tartar, vanilla extract and egg whites in a large mixing bowl or the bowl of a stand mixer. Place the bowl over a pot of simmering water.
  15. Whisk constantly until sugar is dissolved and egg whites are warm, to about 140 degrees on a candy thermometer. Remove from heat.
  16. Beat the egg white mixture on low speed, gradually increasing to high, until very stiff, glossy peaks form.
  17. To assemble, use a cupcake corer to make a hole in the center of each cupcake. (Enjoy snacking on the cupcake middles while you do the rest!)
  18. Pipe the lemon curd into the center of each cupcake.
  19. Pipe the meringue frosting onto the top of the cupcakes.
  20. Toast the meringue lightly with a kitchen torch. (Be careful not to torch the paper cupcake liners! They are surprisingly flammable.)
  21. Refrigerate cupcakes until ready to serve.
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Raspberry Thumbprints

These cookies are scrumptious with a strong cup of coffee, a pot of tea, or a big glass of milk. They also have the benefit of having very few ingredients which make them a great “go to” cookie when your cupboard is a wee bit sparse. You can omit the nuts if they put you into anaphylactic shock, but they’re so good with the nuts you might just want to keep the EpiPen handy instead.

Ingredients

  • 1/2 cup Butter or Margarine
  • 1/4 cup Brown Sugar
  • 1 Large Egg
  • 1/2 tsp. Vanilla Extract
  • 1 cup All Purpose Flour
  • 1/4 tsp. Salt
  • 1/3 cup Very Finely Chopped Walnuts
  • 1/2 cup Raspberry Jam

Directions

  1. Preheat oven to 300 degrees.
  2. Line a baking sheet with foil.
  3. Separate egg, reserving whites.
  4. Blend together egg yolk, butter or margarine, brown sugar, and vanilla.
  5. Add flour and salt, and mix well.
  6. Shape the dough into balls about 1-1/2 wide. (Makes about 12 balls.)
  7. Roll balls in egg white and then in chopped walnuts, until well coated with nuts.
  8. Arrange balls on prepared baking sheet.
  9. Bake for 5 minutes and remove from oven.
  10. Put a deep dent into the center of each cookie with your thumb. (Don’t be a scaredy cat; they’re not too hot yet.)
  11. Spoon or pipe raspberry jam into the dent in each cookie.
  12. Return baking sheet to oven, and bake for 11-12 minutes more.
  13. Remove cookies from baking sheet immediately and transfer to wire rack to cool.
  14. Brew some strong coffee and enjoy!

Are you really allergic to nuts or just don’t like them? Try sprinkles, quick cooking oats, or shredded coconut instead…  although, coconut is disgusting, so please don’t tell me that you’ve corrupted my recipe with it. And of course, you can also try other flavors of jam or preserves. 

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