Lemon Meringue Cupcakes

Have you guys “met” Kelsey from Apple a Day? If you’ve been reading my blog for a while, you will notice that I have made quite a few recipes from her blog (most recently the Crockpot Pulled Chicken). I’m very excited to be participating in her virtual bridal shower today!

While I’ve been to my fair share of real bridal showers, this is my first virtual one. Basically a bunch of bloggers will be posting recipes fit for a bridal shower to celebrate Kelsey’s upcoming wedding! Be sure to check out the roundup and congratulate Kelsey on her blog. Amy from Sing for your Supper is hosting the virtual bridal shower, so be sure to check out her blog for a recap as well.

Like most social events, my mind instantly thinks of the desserts when I think about shower food. I love cupcakes for gatherings like showers because they’re easy enough to grab and add to the plate of goodies and they’re just so dang cute!

For the cupcakes, I made some yellow cupcakes, filled them with some homemade lemon curd, and topped them with some toasted marshmallow meringue frosting. I actually ran a little short on the frosting so some of them ended up without, but those cupcakes were also delicious. In fact, I kind of prefered them because they really highlighted the lemon curd.

I want to mention these fun cupcake liners. If you’ve bought cupcake liners at a grocery store, you’ve most likely purchased Reynold’s cupcake liners. They make the classic pastel colored ones, and the foil ones. Within the past year, they’ve expanded their product line to include bright neon colors, more prints, colored foils, and these StayBrite liners. They have the black and white print I used here, the pirate cupcake liners I’ve used, and some cute monkey liners that I own, but haven’t used yet. I don’t mean to sound like an advertisement here, but I love being able to find cute cupcake liners at a store and so I don’t have to order them online!

One Year Ago: Layered Marshmallow Brownies
Two Years Ago: Chicken Sausage, Spinach, Tomato, and Goat Cheese Quiche
Three Years Ago: Vegan Chocolate Cupcakes with Mexican Hot Chocolate Frosting

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Lemon Meringue Cupcakes

Yield: 24

Ingredients:

For the Lemon Meringue Cupcakes
1/2 batch lemon curd (~1.5 cups)
24 Yellow cupcakes (recipe follows)
1/2 batch marshmallow frosting

For the Yellow Cupcakes
2 sticks (1 cup) unsalted butter, room temperature
1 1/2 cups flour, plus more for pans
1 1/2 cups cake flour
1 Tbsp baking powder
1/2 tsp salt
1 3/4 cups sugar
4 eggs
2 tsp vanilla
1 1/4 cups milk

Directions:

To assemble the Cupcakes
Once cupcakes have cooled completely, use the cone method to remove part of the cupcake. Discard cone (or eat it).

Fill cavity with lemon curd.

Make frosting and immediately pipe onto cupcakes. Using a kitchen torch, toast the marshmallow frosting until golden brown. Serve immediately.

Cupcakes can be stored in an airtight container at room temperature for a couple days.

For the Yellow Cupcakes
Preheat oven to 350 degrees. Prepare 2 muffin tins with cupcake liners; set aside.

Into a medium bowl, sift together flours, baking powder, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, then beat in vanilla.

With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.

Divide batter between the prepared pans. Bake, rotating the pans halfway through, until cupcakes are golden brown, 20-25 minutes. Cool in pans 10 minutes then remove to a cooling rack.

Yellow Cupcakes from Martha Stewart

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12 Responses to “Blueberry Peach Muffins”

  1. #
    1
    Molly Jean — September 3, 2009 at 1:44 am

    Isn’t it the BEST feeling when your husband says they love something?? Especially when you make things all the time.

    I am a huge fan of blueberry muffins but adding peach might be a new twist on an old favorite. Looks great!

  2. #
    2
    Joelen — September 3, 2009 at 1:54 am

    Ooh, blueberry peach in a muffin? YUM!

  3. #
    3
    Nancy — September 3, 2009 at 1:55 am

    OOOh, that sounds great! I always make blueberry muffins-we all love them and recently made my first (!) peach pie! I can just imagine how good that must be!
    ~Nancy

  4. #
    4
    Amanda — September 3, 2009 at 3:49 am

    This isn’t a combination I would think of! Looks yummy!

  5. #
    5
    The Novice Chef — September 3, 2009 at 5:28 am

    Blueberry and Peach? How Cool!? I love to find different combinations that are not the every day norm! Thanks for sharing this one!!

  6. #
    6
    Xiaolu — September 3, 2009 at 5:36 am

    Wow that looks delish! I actually have some peach jam I need to finish up myself. Is it really tender enough without any butter or oil?

  7. #
    7
    Jen — September 3, 2009 at 12:44 pm

    Yes Xiaolu – They’re very tender and moist

  8. #
    8
    Erin — September 4, 2009 at 12:39 am

    Yum! Peach and blueberry are great together! I bet my husband would like these too.

  9. #
    9
    Katie — September 6, 2009 at 5:57 pm

    You are SO great with flavor combinations!! I LOVE this idea!! I’m glad you liked the recipe, but I’m sure the AMAZZING part of them came from your awesome personal twist! YUM!

  10. #
    10
    Colleen — September 6, 2009 at 7:41 pm

    What great end-of-the-summer flavors!

  11. #
    11
    nutmegnanny — September 9, 2009 at 3:41 pm

    These muffins are perfect for summer. They sound delicious:)

  12. #
    12
    The American Homemaker — September 9, 2009 at 5:11 pm

    Those look great 🙂 Now I want blueberry muffins… LOL

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