Lemon Meringue Cupcakes

Name: Lemon Meringue Cupcakes
Yield: Makes 16 cupcakes
Ingredients: 1 egg, at room temperature; 1 tsp (5 mL) vanilla extract; 2½ tsp (12 mL) baking powder; ½ tsp (2 mL) salt; 2 cups (500 mL) cake and pastry flour; 1¼ cups (310 mL) sugar; 2 tsp (10 mL) finely grated lemon zest; ½ cup (125 mL) unsalted butter, at room temperature; 5 to 6 Tbsp (75 to 90 mL) lemon marmalade, or Lemon Curd; 2 Tbsp (30 mL) lemon juice; ¾ cup (185 mL) buttermilk, at room temperature; ⅔ cup (160 mL) sugar; ½ tsp (2 mL) cream of tartar; 4 egg whites, at room temperature

Preparation info

Makes
16
cupcakes

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

In this recipe, a tasty lemon cake is topped with a spoonful of lemon marmalade, which then has meringue piped around it to hide the surprise.

Ingredients

Cupcakes

½ cup (125 mL) unsalted butter, at room temperature
1¼ cups (310<

Cake
Vegetarian

Method

Preheat the oven to 350°F (175°C) and line 16 muffin cups with large paper liners.
Cream the butter, sugar, and lemon zest until smooth. Beat in the egg and vanilla. In a separate bowl, sift the pastry flour, baking powder, and salt. In a small bowl, s