Classic Cupcakes with Lemon Meringue Frosting

Name: Classic Cupcakes with Lemon Meringue Frosting
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 12
Cuisine: American
Ingredients: 2 teaspoons baking powder; 1 pinch Pinch cream of tartar; 4 larges egg whites; 2 larges eggs, room temperature; 355 milliliters all-purpose flour; 1 drop pastel food coloring; 1 teaspoon lemon juice; 1 teaspoon finely grated lemon zest; 118 milliliters milk; 0 teaspoons fine salt; 1 pinch Pinch fine salt; 158 milliliters sugar; 177 milliliters unsalted butter, melted; 2 teaspoons pure vanilla extract

Classic Cupcakes with Lemon Meringue Frosting might be just the American recipe you are searching for. This vegetarian recipe serves 12. One serving contains 269 calories, 4g of protein, and 13g of fat. Only It works best as a dessert, and is done in roughly 1 hour and 55 minutes. Head to the store and pick up pastel food coloring, cream of tartar, eggs, and a few other things to make it today.

Instructions

Special equipment: Standard 12 (1/2 cup) muffin tin

Equipment you will use

Muffin Tray

Preheat the oven to 350 degrees F. Line the muffin tin with cupcake liners.

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Liners

Muffin Tray

Oven

Whisk the flour, baking powder, and salt together in a medium bowl.

Ingredients you will need

Baking Powder

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.

Ingredients you will need

Vanilla

Butter

Sugar

Egg

Equipment you will use

Hand Mixer

Bowl

While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Take care not to over mix the batter. Divide the batter evenly in the prepared tin (about 1/3 cup batter per cup cake.)

Ingredients you will need

Cupcakes

Milk

Bake until a tester inserted in the center of the cakes comes out clean, 20 to 25 minutes. Cool cupcakes on a rack in the tin for 10 minutes, then remove. Cool on the rack completely.

Ingredients you will need

Cupcakes

Equipment you will use

Oven

For Meringue: Bring a few inches of water to a boil in a saucepan that can hold a mixer's bowl above the water.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Blender

Bowl

Whisk the egg whites, sugar, lemon juice and zest, cream of tarter and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes.

Ingredients you will need

Lemon Juice

Egg Whites

Cream

Sugar

Water

Salt

Equipment you will use

Whisk

Bowl

Transfer the mixture to a standing mixer fitted with the whisk attachment and beat at medium-high speed until meringue is cool and holds a soft peak, about 5 minutes.

Equipment you will use

Blender

Whisk

Add a few drops of desired food coloring and continue beating until it holds stiff peaks.

Ingredients you will need

Food Color

To decorate: Using a spoon, offset spatula or piping bag, dollop, spread or pipe meringue on top of each cupcake. Use the back of a spoon to create peaks and valleys in the cupcake as desired.

Ingredients you will need

Cupcakes

Spread