These oh so yummy Lemon Meringue Cupcakes just scream summer. I’d like to thank Brandi author of the Oh Sweet Bakery for sharing her delicious cupcake with us. I highly recommend stopping in for a visit anytime you need some sweet inspiration, you’ll be glad you did.
- 1 1/2 Cups Flour
- 1 Cup Vanilla Sugar
- 1 1/4 Teaspoons Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 2 Eggs
- 1/2 Cup Oil
- 1/2 Cup Milk
- 1 Teaspoon Vanilla Bean Paste
- 1 Teaspoon Lemon Extract
- 2 Tablespoons Lemon Zest
1. Preheat oven to 350 degrees
2. Line your cupcake pan with cupcake liners, grease proof liners work best and retain the color of the liners
2. In a large mixing bowl sift together dry ingredients
3. Add egg, milk, oil, vanilla bean paste, lemon extract and lemon zest, beat on medium speed for 2 minutes
4. With a small ice cream scoop fill your cupcake liners to approximately 2/3 full, about one slightly over filled scoop
5. Place cupcakes in preheated oven and bake for approximately 12-15 minutes. Gently insert a toothpick into one of your cupcakes, if it comes out clean they’re done
6. Allow cupcakes to cool completely before decorating
Brandi made mini pie crust cookies with Kruzteaz Pie Crust Mix
. To make the cookies, cut out pie crust with a one inch scalloped circle cookie cutter, brush with an egg wash mixture of egg yolk and a little water for a shiny, golden brown finish and sprinkle with white sanding sugar. Bake pie crust cookies according to package directions.
Baking Tip: After cutting out your shapes, place cut outs back in the fridge for 30 minutes so they retain their shape while baking.
Easy Homemade Lemon Curd
- Zest of 2 Lemons
- 1/2 Cup Fresh Lemon Juice
- 3/4 Cups Vanilla Sugar (regular white sugar may also be used)
- 2 Whole Eggs
- 2 Egg Yolks
- 4 Tablespoons (1/2 Stick) Butter, cubed
1. In a small sauce pan, whisk together lemon zest, lemon juice, vanilla sugar and eggs
2. Over medium heat stir mixture with a wooden spoon until sugar is dissolved
3. Add butter and continue to stir mixture constantly until it reaches a pudding like consistency
4. Pour mixture through a wire-mesh strainer and let cool before filling cupcakes
5. Store your lemon curd in an airtight container in the refrigerator
Martha Stewart’s classic Seven Minute Frosting was the perfect choice to finish off these yummy cupcakes, find the recipe here
. Brandi made a half recipe and there was more than enough for 12 cupcakes.
1. After cupcakes have cooled, cut a well in the center of the cupcakes, I used the small end of a melon baller.
2. Fill cupcakes with lemon curd
3. Fill a pastry bag fitted with a large French Tip with Seven-Minute Frosting and pipe onto cupcakes
4. With your oven set on Broil, put cupcakes on a cookie sheet and place in the oven to toast. Make sure to watch the cupcakes carefully, once they start to brown it goes pretty fast and you do not want to burn them
5. Top cupcakes with a pie crust cookie and eat! Cutting a small slit in your frosting makes placing your cookie on top a little easier
Baking Tip: Store your curd in a squeeze bottle, it makes it really easy to fill your cupcakes with no mess. Brandi really thought of everything. She is the Queen of all that is sweet.
Thanks for the visit, I hope that you have a very sweet summer day.