Monday, November 4, 2013

Lemon Meringue Cupcakes with Blackberry Curd Recipe

The Adorable Turtle Babies decided to make some delicious cupcakes for the teachers of the school after a really stressful week! They ended up delicious with a moist lemon cake, blackberry curd filling, and meringue topping. This recipe will make about 2 dozen cupcakes


Cupcake Ingredients:

2 Lemons
3/4 Cup Softened Butter
1 3/4 Cups Sugar
3 Large Eggs
3 Cups Flour
1 Teaspoon Baking Soda
1 Cup Milk
1 Teaspoon Salt

Blackberry Curd Ingredients:

3 Cups Blackberries
1 Cup Butter
2 Eggs
1 Cup Sugar 

Meringue Ingredients:

4 Egg Whites (Warning- raw egg whites can potentially have salmonella. However, do not use the eggs in a carton- the radiation makes it so you can't whip them, believe me, after an hour of trying and a little googling, it will not work!)

6 Tablespoons Sugar
1/2 Teaspoon Cornstarch
Pinch Salt


Preheat oven to 325 degrees.

Begin with the cupcakes: using a cheese grater, use the lemon peels of the 2 lemons to make lemon zest. Squeeze the juice from the lemons into a bowl. Add 1 cup of milk to the fresh lemon juice. Set aside to curdle. In a different bowl mix 1 3/4 cups sugar, 3 cups flour, 1 teaspoon salt, and 1 teaspoon baking soda.
 Add 3 large eggs, 3/4 cup softened butter, and the lemon-milk mixture. Mix.
 Pour into cupcake tin and bake.

Begin the blackberry curd filling. In a pot over low heat place the 3 cups of blackberries.
When the berries are softened add 1 cup sugar, 2 eggs, and 1 cup butter. Heat on low heat, stirring regularly.
 Continue cooking until the curd has thickened. 

If you really have your timing down then you can begin the meringue while the cupcakes and curd are cooking. But if you want to be cautious then you can wait until after the cupcakes are filled. When the cupcakes are slightly undercooked take them out.
Nummy! Lemony!
 Cut out the center of the cupcakes and fill with the blackberry curd.

Whip the 4 egg whites until they form soft peaks. Mix 6 tablespoons sugar 1/2 teaspoon cornstarch, and pinch of salt in a bow. Slowly add the sugar mix to the egg whites as you whip. Spoon meringue onto the cupcakes. Toast the meringue.

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