MSC-Lemon Meringue Cupcakes

This month's MSC Cupcake- Lemon Meringue Cupcakes, was chosen by Megan over at My Baking Adventures.
I wanted to point out that the cupcake above is NOT Martha's recipe, but a recipe that I found in Everyday with Rachael Ray Magazine a couple of years ago, for Lemon Meringue Cupcakes.
I posted about these twice before- you can read more about them HERE.

I debated trying Martha's recipe too, since the RR one's were a complete hit- but I didn't have anywhere to take them or anyone to share them with and when I compared the recipes side by side- they were almost identical.
So, I guess in a way I am cheating, because I didn't really make this month's cupcake, but I thought these were close enough that they could count.

The version I did make were so delicious and quite a hit with all those who tasted them. I don't often repeat dessert recipes, but these were so good that I have made them more than once.

Check out the MSC Blogroll to see everyone else's results!

Recipe for Lemon Meringue Cupcakes in Everyday with Rachael Ray Magazine

Martha's Recipe for Lemon Meringue Cupcakes

The Cake Slice-Triple Lemon Chiffon Cake

This month's selection for The Cake Slice was Triple Lemon Chiffon Cake. We are baking cakes from the wonderful book-Sky High: Irresistible Triple Layer Cakes. I made this early this month and took it to a party. It was the first cake to disappear. If you like lemon and chiffon cakes, you should really try this cake. I thought it was really easy to make and fun to decorate. The lemon curd was very lemony and creamy. The whipped cream frosting was light and the chiffon was perfect.
This is a really great cake for spring because it is light, fluffy and just the perfect thing to serve at this time of year. I got alot of compliments on the cake and requests for the recipe. That must mean it is a keeper!
To see other beautifully decorated cakes, go check out The Cake Slice Bakers.

TRIPLE LEMON CHIFFON CAKE

ADAPTED FROM: SKY HIGH IRRESISTIBLE TRIPLE LAYER CAKES BY ALISA HUNTMANS AND PETER WYNNE
FOR THE CAKE:

MAKES A 9-INCH TRIPLE LAYER CAKE
8 eggs, separated
1/4 cup walnut oil**
2 tablespoons freshly squeezed lemon juice
1 tablespoon of lemon zest
1/3 cup water
1/2 teaspoon of cream of tartar
1 and 1/2 cups of sugar
1 ans 3/4 cups of cake flour*
1/2 teaspoon of baking soda
1/2 teaspoon of salt
[*1 cup of cake flour is equal to 3/4 cup of AP flour plus 2 tablespoons of corn starch]

[**equal amount of either almond oil, hazelnut oil, or canola oil]

Preheat the oven to 350*degrees F. Line the bottoms of three 9-inch pans with parchment paper but do not butter or grease the pans.
In a med-large bowl whisk together the egg yolks, oil, lemon juice, lemon zest, and water.
In the bowl of an electric mixer, whip the egg whites with the cream of tartar on medium speed until light and frothy. Slowly add 1/2 cup of sugar and continue to beat until soft peaks form.
Sift the flour, remaining sugar, baking soda , and salt into a large bowl. Whisk gently to combine. Make a well in the center of the dry ingredients. Pour in the egg yolk mixture and mix to create a smooth paste. Add one-fourth of the egg whites and fold in to lighten the batter. Fold in the remaining egg whites and divide the batter among the three pans.
bake for about 16 minutes or until a cake tester comes out clean. Transfer to wire racks to cool in the pans. Once cool run a knife around the cake to in order to un-mold the cakes. Carefully pull off the parchment paper from the bottoms of the cakes.
To assemble the cake, place one layer on a cake stand. Top with a heaping 1/4 cup of lemon curd and spread it evenly. Repeat with the remaining layers. Frost the top of the cake and the sides with the lemon cream frosting.

RICH LEMON CURD

MAKES 1 CUP
3 whole eggs
2 egg yolks
1/2 cup of sugar
1/2 cup plus 1 tablespoon of freshly squeezed lemon juice (about 4 lemons)
grated zest of three lemons
4 tablespoons of unsalted butter, at room temp.
Whisk together the whole eggs, yolks, sugar, lemon juice , and lemon zest together in a medium bowl. Transfer to a small non-reactive saucepan. Gently heat the mixture, whisking until it thickens enough to coat the back of a spoon. make sure not to boil the mixture. Pour the mixture through a sieve into a heatproof bowl. Stir in the butter and cover the curd with plastic making sure the plastic touches the curd. This should prevent a skin from forming on the curd. Refrigerate until cold. Then remove 3 tablespoons of curd and set it aside for the icing.

LEMON CREAM FROSTING

MAKES 3 AND 1/4 CUPS
1 and 1/2 cups of heavy cream
2 tablespoons of sugar
3 tablespoon of lemon curd
Whip the cream and sugar in a large chilled bowl until stiff peaks form. Fold in the lemon curd, forming a stiff frosting.

Coming Next- Pumpkin-Parmesan Scones

Lemon Meringue Cupcakes (and a few Meringues- cookie style)

I have made this once before and I was amazed at how much they actually taste like Lemon Meringue Pie. How a cupcake does that? I am not sure. They are simple and a showstopper, really. This time I piped out the meringue on top, because last time it was a little bit sloppy and difficult to dollop it perfectly.


I had a little leftover meringue, so I piped it onto a parchment lined baking sheet and popped it in the over for 35 minutes and had some little mini meringues!

Lemon Meringue Cupcakes by Virginia Pollock From Every Day with Rachael Ray April 2007
1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup buttermilk
1 tablespoon lemon juice
2 sticks (8 ounces) unsalted butter, softened
1 2/3 cups sugar, plus more for decorating
2 tablespoons finely grated lemon peel, plus thin strips of peel for garnish
2 large eggs plus 4 egg whites, at room temperature
One 10- to 12-ounce jar lemon curd

1. Position a rack in the center of the oven and preheat to 350°. Line mini-muffin pans with paper liners. In a medium bowl, combine the flour, baking powder and salt. In a separate bowl, combine the buttermilk and lemon juice.

2. Using an electric mixer, beat the butter on high speed until creamy, about 1 minute. Add 1 cup sugar and the lemon peel and beat until fluffy, about 5 minutes. Add the 2 eggs, one at a time, and beat until combined, scraping down the sides between additions. On low speed, beat in a third of the dry ingredients, then a third of the buttermilk mixture. Repeat, alternating ingredients, until the batter is smooth.

3. Spoon the batter into each liner, about three-quarters full. Bake until a toothpick comes out clean, about 20 minutes. Let cool on a rack.

4. In a heatproof bowl, whisk together the remaining 2/3 cup sugar and the egg whites. Place over a saucepan of barely simmering water, making sure the water doesn't touch the bowl, and heat just until the sugar dissolves, whisking constantly. Remove from the heat and beat on high speed until stiff, glossy peaks form.

5. Spread a thin layer of lemon curd over each cupcake and dollop the meringue on top. Toss the lemon peel strips in sugar to coat, and place one on each cupcake

Lime and Lemon Tartlets

What to do when you have a little leftover lime or lemon curd or both? Buy little phyllo tart shells, whip some cream and you have a simple dessert!
Lime and Lemon Tartlets
lime or lemon curd, or both
1 pkg. mini phyllo tart shells, (15 in pkg)
1/2 cream whipped, with 3 Tbls powdered sugar folded in

Defrost shells according to pkg directions. Stir lemon or lime curd until smooth. Drop spoonful of curd in shell. Dollop whipped cream on top. Serve or refrigerate until later.