Hi! I am Heidi and I blog over at Bits of Sunshine (http://www.bitsofsunshine.com/) where I make and bake yummy treats! Wow! What an honour to be a guest blogger on Carla’s Confections today! It ‘s even more of an honour to be blogging for a very special friend of mine, even though we have never met in person (sure makes me glad for the world wide web); Carla and I have become very close friends. When she asked me to share a post on her blog, I was excited at first, then nervous, then excited again…. I spent the day milling over what I wanted to share; it had to be fantastic, but also easy. Phew, tough one! Then, after going through all my want-to-try bookmarks (that I should actually just pin on one of my pinterest [www.pinterest.com/heidihawyes/] boards), I came across a recipe that got me all inspired to blog when I was first starting out, yet never got around to making...
There is just something so appealing to me about “dessert” cupcakes. I am pretty convinced that you can turn any old cupcake into a divine dessert with a couple of additions! Having said that, it didn’t take many adjustments to create lemon meringue cupcakes out of lemon flavoured cupcakes.
First, I made my mixture and filled some prepared cupcake holders about 1/3 way fill. Then, with the back of a teaspoon, I made little “wells” in the centre of the batter, being careful not to “dig” too deep and expose the paper of the cupcake holder (else the cupcake may stick to the holder) The recipe I used made quite a stiff batter which was good for making these little “wells”. I then plopped a teaspoon of lemon curd (I used some that I bought from the store, but if you are energetic, I am sure homemade lemon curd would take these to the next level of deliciousness ) into the “well”.
Then I covered up the “wells” of lemon curd with the remaining cupcake batter (I made sure there was no lemon curd peeping through, else I am sure it may have bubbled out!)
After baking them for the recommended baking time, I left them to cool completely. I must admit, they looked pretty darn good at this stage, and me, being totally taken by anything remotely lemon flavoured, Icould have easily gobbled them all up. But luckily for this post, I got busy making the frosting instead. Meringue frosting is soft and fluffy and is NOT as difficult as you may imagine to make. First I separated 6 eggs and put the whites in a bowl, added some sugar and a dash of vanilla essence and gave a it quick whisk in my electric mixer. Then transferred it to a make shift double boiler (pictured below) and whisked it with a hand whisk for about 10 minutes until the mixture reached a temperature of about 70 degrees Celsius, or about 160 degrees Fahrenheit.
Then I poured it back into my mixing bowl and whisked it with my electric mixer for about 10 minutes until it was very stiff and fluffy!
It was the most gorgeous frosting I have ever made, bright white and silky soft! I think I have found my absolute favourite frosting! I used my favourite frosting (icing as we call it here) nozzle, my Wilton M1, to make some meringue swirls on the cupcakes.
I decorated them with yellow sprinkles, ivory sugar pearls and little white and yellow flowers.
Not to go on about it, but that frosting is AMAZING! It holds perfect shape and tastes soft and marshmallowy!
Lemon Meringue Cupcakes:
1 cup butter
1 cup white sugar
4 large eggs
2 cups sifted self-raising flour
4 tablespoons lemon juice
grated zest from 2 lemons
Prepare 18 cupcake holders and preheat the oven to 180 degrees C/350 degrees F
Beat the butter and sugar together until light and fluffy
Beat in the eggs, one at a time, beating well between each addition
Fold in the flour and then add the lemon juice and the lemon zest
Fill the cupcake holders about 1/3 of the way up and make a small well with the back of a teaspoon. Fill the well with as much lemon curd as desired and cover the well with the remaining mixture, making sure no lemon curd is peeking through.
Bake for 18 minutes.
Meringue Frosting (adapted from Cake Journal):
340g/12 oz white sugar
6 large egg whites
4 tablespoons ice water
2 teaspoons lemon juice
4 teaspoons vanilla essence
Whisk all the ingredients until just combined.
Use a double boiler or make one, using a bowl resting on a pot of simmering water, and pour the combined ingredients into the double boiler.
Continually whisk the egg mixture until the mixture reaches 70 degrees C/160 degrees F (if you don’t have a candy thermometer, just whisk until all the sugar has dissolved (took my mixture about 10 minutes, DON’T LET THE MIXTURE BOIL)
Place the mixture back into the electric mixture bowl and whisk on full speed until it becomes very fluffy and stiff.
Put it into a piping bag and pipe meringue swirls on top of the cupcakes.
Thank you Heidi so much for the post, and the amazingly good looking cupcakes! I put the recipe on a handy Printable Recipe for you guys.
Don't you just love the way she talks? I love hearing the accents of people all around the world, even through their blogging. I love it, and I dont know about you, but I am so excited to go try these. I am sad she is all the way in South Africa, and I cant try them. But I will have to make them soon. Please do me a huge favor and go check out all of Heidi's other recipes at http://www.bitsofsunshine.com/. She has some amazing recipes. You can also click on her button on the side of my blog to go straight to her. I hope you all enjoyed her post! :) Thanks again Heidi!!!