Recipe

Lemon Meringue Cupcakes From The Culinary Institute Of America Recipe

Add Step-by-Step Photos	Peetabear / All my dishes 1 year, 1 month ago this recipe is a little involved but not hard to do.... and the results are so worth it.... this is courtesy of The Culinary Institute of America's Cake Art cookbook. this is their discription of the cupcakes..These sweet and tangy treats are sure to... More Cook:20m Servings:24	Peetabear
	fancy cupcakes

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Ingredients

Lemon Chiffon Cupcakes

3 cups cake flour

2 teaspoons baking powder

1 cup sugar, divided

4 large egg yolks

1 cup vegetable oil

1 cup water

1/2 teaspoon vanilla extract

Zest of 1 lemon

4 large egg whites

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Lemon Curd

1 cup butter, cubed

1 cup sugar

1 cup lemon juice

Zest of 3 lemons

10 large egg yolks

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Swiss Meringue Buttercream

4 large egg whites

1 cup sugar

Directions

Prepare the Lemon Chiffon Cupcakes.

Preheat the oven to 375°F. Prepare pans with cupcake liners. Sift the flour, baking powder, and half the sugar together into a large mixing bowl or stand mixer and reserve. In another large mixing bowl or stand mixer bowl, combine the egg yolks, oil, water, vanilla, and zest. Mix with a handheld mixer or whip attachment until thoroughly combined, about 1 minute. Add the egg yolk mixture gradually to the dry ingredients, mixing with a handheld mixer or whip attachment on medium speed until a paste forms. When a paste has formed, scrape down the sides of the bowl, and continue adding the remainder of the yolk mixture until it is all incorporated. Beat for an additional 2 minutes on medium speed. In a separate mixing bowl or stand mixer bowl, whip the egg whites with a clean whip attachment on medium speed until soft peaks form. Gradually add the remaining sugar while beating the egg whites and continue to beat until medium peaks form. Gently blend one-third of the beaten egg whites into the egg yolk mixture to lighten it. Gently fold in the remaining egg whites. Divide the batter evenly among the prepared pans. Bake at 375°F until the top of the cupcakes spring back to the touch, about 20 minutes. Let the cupcakes cool in the pans for a few minutes before turning out onto a wire rack to finish cooling before decorating.

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Prepare Lemon Curd.

Combine half of the butter, half of the sugar, the lemon juice, and zest and bring to a boil over medium heat, stirring gently to dissolve the sugar. Meanwhile, blend the egg yolks with the remaining sugar. Temper the mixture by gradually adding about one-third of the lemon juice mixture, stirring constantly with a whip. Return the tempered egg mixture to the saucepan. Continue cooking, stirring constantly, until the whisk leaves a trail in the curd. Remove from the heat. Stir in the remaining butter. Strain the curd into a shallow container or bowl. Cover with plastic wrap placed directly on the surface of the curd. Cool over an ice bath. Store the curd, covered, in the refrigerator for up to 3 days.

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Prepare Swiss Meringue Buttercream.

Put the egg whites and sugar in the clean, grease-free bowl of a stand mixer fitted with the whisk attachment and stir together until the sugar is blended into the egg whites. Place the bowl over a saucepan of simmering water and stir frequently until the sugar dissolves and the mixture reaches 140°F. Transfer the bowl to the mixer and beat on high speed until the meringue is thick and glossy and has a stiff peak.

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Finish the cupcakes.

Fill a piping bag fitted with a large plain tip two-thirds full with lemon curd. Insert the tip as far as it will go inside the center of the cupcake and apply gentle pressure. Try not to squeeze too hard or lemon curd will squirt out the top of the cupcake. Stop filling once you see any lemon curd around the base of the tip. Repeat with the remaining cupcakes. Clean the piping bag and tip and fill it two-thirds full with Swiss meringue. Pipe a large pearl of meringue on top of each cupcake. Use the back of a spoon to lift up areas of the meringue, creating spikes. Lightly toast the meringue with a kitchen torch or under the broiler until the tips of the meringue are golden brown.

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Comments

mountainmama 1 year, 1 month ago said:
Beautiful and a little work but it looks like its worth every minute. Great Recipe. HIGH 5 to you!

jett2whit 1 year, 1 month ago said:
Lovely lemon! Sounds great

pinkpasta 1 year, 1 month ago said:
Nothing but the best from CIA!
High 5 and Beautiful, Peeta.
Thanks for sharing.
Deb~

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Alterations

trigger 1 year, 1 month ago said:
So now your working for the CIA Peeta this is definitely a five fork recipe and more.
Save one for me and I will stop over in the afternoon and we can chat over lunch.

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