Lemon Meringue Cupcakes

Lemon Meringue Cupcakes
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  1. Cupcakes
  2. 2 1/3 cups Gold Medal® all-purpose flour
  3. 2 1/2 teaspoons baking powder
  4. 1/2 teaspoon salt
  5. 1 cup butter or margarine, softened
  6. 1 1/4 cups sugar
  7. 3 eggs
  8. 2 tablespoons grated lemon peel
  9. 1 teaspoon vanilla
  10. 2/3 cup milk
  11. 1 jar (10 to 12 oz) lemon curd
  12. Meringue
  13. 4 egg whites
  14. 1/4 teaspoon cream of tartar
  15. 1 1/2 teaspoons vanilla
  16. 2/3 cup sugar
  1. 1Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups; spray paper cups with baking spray with flour. In medium bowl, mix flour, baking powder and salt; set aside.
  2. 2In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add 1 1/4 cups sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and 1 teaspoon vanilla. On low speed, alternately add flour mixture, about one-third at a time, and milk, about half at a time, beating just until blended.
  3. 3Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
  4. 4Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
  5. 5By slowly spinning end of round handle of wooden spoon back and forth, make deep, 3/4-inch-wide indentation in center of top of each cupcake, not quite to bottom. (Wiggle end of spoon in cupcake to make opening large enough.)
  6. 6Spoon lemon curd into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off 1 bottom corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening.
  7. 7Increase oven temperature to 450°F. In medium bowl, beat egg whites, cream of tartar and vanilla with electric mixer on high speed until soft peaks form. Gradually add 2/3 cup sugar, 1 tablespoon at a time, beating continuously until stiff peaks form and mixture is glossy. Frost cupcakes with meringue; place on cookie sheet. Bake 2 to 3 minutes or until lightly browned.
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