MERINGUE TOPPED CUPCAKES
MAKES 15 CUPCAKES.
CUPCAKES---
1 3/4 cups flour
1 tbs poppy seeds
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter
1/4 cup sugar
2 eggs
1/2 tsp vanilla
1/2 tsp lemon extract
2 tbs lemon juice
1 tsp lemon zest
2/3 cup milk
1/2 cup lemon curd
MERINGUE---
4 egg whites
1/4 tsp cream of tartar
6 tbs sugar
CUPCAKES---Heat oven to 350 degrees. Line 15 muffin cups with paper liners. In a bowl, whisk together first 4 ingredients. Set aside. In second bowl, beat butter and sugar until fluffy. Add in eggs until combined. Beat in extracts, lemon juice and zest. Beat in flour mixture alternating with milk until combined. Spoon batter into muffin cups. Bake 21 min. or until done. Remove to wire rack to cool. Fill cupcakes by placing lemon curd in a pastry bag fitted with a star piping tip. Press end of tip into each cupcake, press until top of cupcake starts to rise a little. MERINGUE---Heat broiler. Place egg whites in a bowl, beat until foamy. Beat in cream of tartar, add in sugar. Beat until stiff peaks form. Frost each cupcake with meringue. Broil until tops start to lightly brown. Refrigerate 1 hour before SERVING...
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