Ingredients:
+ LEMON FILLING:
3 egg yolks
3/4 c white sugar
3 tablespoons all-purpose flour
pinch of salt
3 tablespoons lemon juice
2 tablespoons lemon zest, slightly compressed
1/2 cup water
2 tablespoons unsalted butter, melted
CUPCAKES:
1/2 cup unsalted butter
1 cup sugar
2 eggs
3 tablespoons lemon juice
2 teaspoons baking powder
1 teaspoon salt
1-1/2 cup whole wheat flour
MERINGUE:
egg whites reserved
Pinch Salt
1/4 cup Sugar
1) LEMON FILLING: In a small saucepan over low heat, beat egg yolks, sugar, flour and salt; Mix
together lemon juice, lemon zest, water and melted butter; Increase heat to medium and cook,
stirring constantly, until lemon filling is smooth and thick, about 7 minutes. Remove from heat and set
aside
2) Preheat oven to 375 degrees
3) CUPCAKES: In a medium bowl, beat butter and sugar until light and fluffy; Whisk together eggs,
lemon juice, baking powder, and salt; Add flour until combined.
4) Divide the cupcake batter between 12 cupcake cases in a muffin pan; Bake 20 minutes or until centers of cupcakes are set; Remove the cupcakes from the oven and allow them to cool for 5-8
minutes (do not turn the oven off).
5) In the meantime, prepare the meringue: Beat the reserved egg whites with the salt until the mixture
begins to solidify; Add the sugar and beat until the meringue is stiff and forms nice peaks (don’t
overdo it)
6) Using a sharp knife, remove the center of each cupcake (about 2.5 cm in diameter) and cut out a
layer of cupcake underneath; Discard the cupcake core (or offer the tired baker a flavorful snack); Fill
the center of the cupcakes with the Lemon Filling . 7) Divide the meringue between the cupcakes,
spreading it around the edges and patting it gently with the back of a spoon to form peaks. Return
the cupcakes to the oven and bake for another 5 to 6 minutes, until the meringue tops are golden
brown. Remove from oven and let cool for 10 minutes; Refrigerate for an hour or more before serving.
Yield: 12 absolutely delicious cupcakes
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