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 “Homemade “Instant” Pancake Mix and Blueberry Pancakes”

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    1
    Sara — April 2, 2010 at 4:20 pm

    These pancakes look perfect! I don’t make pancakes that often, but this mix would be an easy throw together to keep in the freezer. Yum!

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    2
    Amy Kingman — April 2, 2010 at 4:28 pm

    Great idea to freeze the mix. I have been making our pancake batter from scratch for a while now, and it’s nearly impossible to go back to the boxed stuff! They just taste flavorless and cardboard-y. I had been reluctant to make mix ahead of time because I didn’t want it to go bad. Thanks for the idea!

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    3
    Lauren — April 2, 2010 at 5:15 pm

    What a great idea to have a homemade pancake mix on hand!

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    Nancy — April 2, 2010 at 5:22 pm

    A good substitute for buttermilk – since most of us don’t keep it on hand, but do have milk in the fridge:

    1 TBS white vinegar with enough milk added to make 1 cup. Allowed to sit for at least ten minutes, this mixture will clot up and mimic buttermilk sufficiently for most recipes.

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    5
    Memória — April 2, 2010 at 9:44 pm

    Those pancakes look amazing!! Oh my goodness.

    i think it is a great idea about freezing milk, too. I buy whole milk for baking only so I need to do that.

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    SimplySweeter — April 2, 2010 at 9:54 pm

    Wow. Those look so good I might have to whip some up…..like…NOW.

    http://www.simplysweeter.blogspot.com

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    7
    Jen — April 2, 2010 at 10:28 pm

    You can also use lemon juice instead of vinegar in the substitute for buttermilk provided by Nancy.

    One thing to note about this recipe though. Not only is the buttermilk needed for the chemical reaction, but it also provides a great flavor to the pancakes that I don’t think you get from using the substitute. Also, buttermilk will keep for a very long time in the fridge since it’s acidic.

    AB mentioned in his cookbook that there are only four thinks he will not make without buttermilk: cornbread, biscuits, waffles, and pancakes. I tend to agree with him.

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    Kelly — April 3, 2010 at 1:24 am

    What a great idea to make your own pancake mix and then when you want quick pancakes, you can have a healthy mix 🙂

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    9
    Kerstin — April 3, 2010 at 3:33 am

    Mmm, these look way better than a mix! Great tip to store the mix in the freezer too!

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    Sugar Bananas — April 6, 2010 at 1:04 am

    Yum! I love blueberry ‘anything’. Alton Brown recipes are always winners. If you’re looking for an even healthier pancake recipe, check out my ‘fluffy whole wheat pancakes’ on my blog. I mix batches of the dry ingredients and keep them in the freezer. Thanks for posting – I’m off to buy some blueberries! Oh, and I’m a new follower 🙂

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    11
    Memória — April 9, 2010 at 8:20 am

    These pancakes look amazing!! Bookmarked!

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    Ashley — July 7, 2010 at 4:04 pm

    Hey Jen I am eating these pancakes at this very moment. They are so fluffy and filling! May I borrow this recipe for my blog and link it back to you??

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