You know the song, We Need A Little Christmas? That's how I feel about spring. Although this winter has been fairly lackluster when it comes to snow, these slightly longer and warmer days have been a welcome visitor. Enter Lemon Meringue Cupcakes. So light, fresh and just the right amount of tart...perfect for spring.
I found these in Martha Stewart's cupcake book but then I came up with my own concoction because one does not need to make lemon curd from scratch if they don't have to and my recipe using a cake mix is simply scrumptious and much easier to assemble. I also found this no-cook version of seven minute frosting. It's a breeze to make compared to the traditional version and just as tasty. For added texture, use a blow torch to brown your meringue or seven minute frosting once it is on your finished cupcake. However, if you don't have a blow torch or kitchen torch, it is not necessary.
For best results, make sure all ingredients are at room temperature.
Cupcakes:
1 box lemon cake mix
1 1/3 cups buttermilk
1/3 cup vegetable oil
1 tsp grated lemon peel
3 eggs
Heat oven to 350 degrees. Line muffin pan with cupcake papers. In a large bowl, mix all ingredients together and stir until well combined. Do not overstir; some lumps will remain.
Fill cupcake papers 2/3 full and bake 14-16 minutes.
Remove cupcakes after cooling 10 minutes in pan. Allow to cool completely.
Lemon Filling:
1 10 oz bottle lemon curd
Stir lemon curd in bottle making it easier to spread. Top each cupcake with 1 heaping teaspoon of lemon curd. Smooth out on surface of individual cakes.
Meringue Topping:
No-Cook Seven Minute Frosting
3/4 cup sugar
1 tsp vanilla extract
1/4 tsp cream of tartar
3 egg whites
1/4 cup boiling water
Combine sugar, vanilla, cream of tartar and egg whites in a bowl of an electric stand mixer fitted with a whisk attachment (or use a hand mixer). Stir ingredients until just combined. While mixer is going, slowly add boiling water and beat 5-7 minutes until stiff peaks form and meringue is glossy. Place a generous dollop on top of each cupcake. Brown lightly with a kitchen torch or blow torch. Serve immediately. Makes 24 cupcakes.
