| Mangia Bene Pasta |
| Chi mangia bene, vive bene Who eats well, lives well |
 | |  | |  | |  | |  |
Custom Search
Lemon Cupcakes
(Makes 18 cupcakes)
2 cups cake flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 cups granulated sugar
1/2 cup unsalted butter, room temperature
4 eggs
3/4 cup buttermilk
1/2 cup lemon juice
Grated zest of 2 lemons
Preheat oven to 350 degrees F.
Line 18 muffin cups with paper liners.
Sift flour, baking powder, and salt into a bowl; set aside.
In another bowl, beat sugar and butter until light and fluffy.
Beat in eggs one at a time.
Add flour mixture and buttermilk; blend until smooth.
Beat in lemon juice and zest.
Divide the batter among the prepared liners.
Bake about 18 minutes or until a tester inserted in the center comes out clean.
Transfer cupcake to a rack to cool.
(Makes 18 cupcakes)
2 cups cake flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 cups granulated sugar
1/2 cup unsalted butter, room temperature
4 eggs
3/4 cup buttermilk
1/2 cup lemon juice
Grated zest of 2 lemons
Preheat oven to 350 degrees F.
Line 18 muffin cups with paper liners.
Sift flour, baking powder, and salt into a bowl; set aside.
In another bowl, beat sugar and butter until light and fluffy.
Beat in eggs one at a time.
Add flour mixture and buttermilk; blend until smooth.
Beat in lemon juice and zest.
Divide the batter among the prepared liners.
Bake about 18 minutes or until a tester inserted in the center comes out clean.
Transfer cupcake to a rack to cool.
Lemon Cupcakes
The refreshing flavor of a lemon cupcake is wonderful for a spring or summer dessert.
Add some homemade or purchased lemon curd and top with meringue for a delightful
rendition of a lemon meringue pie. For a summer picnic top the cupcakes with berries
and limoncello glaze or a simple lemon whipped cream frosting.
Add some homemade or purchased lemon curd and top with meringue for a delightful
rendition of a lemon meringue pie. For a summer picnic top the cupcakes with berries
and limoncello glaze or a simple lemon whipped cream frosting.
| Lemon Cupcakes filled with Lemon Curd and Topped with Italian Meringue |
Lemon Curd
(Enough to fill 15 to18 cupcakes)
3 eggs
3/4 cup sugar
1/3 cup lemon juice (2 to 3 lemons)
1 tablespoon grated lemon zest
4 tablespoons unsalted butter, room temperature
In a bowl combine the eggs, sugar, and lemon juice.
Place the bowl over a saucepan of simmering water.
Cook, stirring constantly, until the mixture thickens, about 10 minutes.
Remove from heat.
Pour through a strainer to remove any lumps.
Cut the butter into small pieces and whisk into the mixture until melted.
Stir in the lemon zest.
Place a piece of plastic wrap directly on the surface of the curd so a skin does not form.
Cool to room temperature and then refrigerate until cold.
The lemon curd can be made up to a week in advance.
(Enough to fill 15 to18 cupcakes)
3 eggs
3/4 cup sugar
1/3 cup lemon juice (2 to 3 lemons)
1 tablespoon grated lemon zest
4 tablespoons unsalted butter, room temperature
In a bowl combine the eggs, sugar, and lemon juice.
Place the bowl over a saucepan of simmering water.
Cook, stirring constantly, until the mixture thickens, about 10 minutes.
Remove from heat.
Pour through a strainer to remove any lumps.
Cut the butter into small pieces and whisk into the mixture until melted.
Stir in the lemon zest.
Place a piece of plastic wrap directly on the surface of the curd so a skin does not form.
Cool to room temperature and then refrigerate until cold.
The lemon curd can be made up to a week in advance.
Italian Meringue
(Enough for 24 cupcakes)
6 large egg whites, room temperature
1-1/2 cups plus 2 tablespoons sugar
2/3 cup water
2 tablespoons light corn syrup
With an electric mixer, whisk egg whites on medium-high speed until soft peaks form.
With mixer running, add 2 tablespoons sugar, beating to combine.
Combine 1-1/2 cups sugar with the water and corn syrup in a small saucepan;
Clip a candy thermometer to side of pan.
Bring to a boil over medium heat, stirring occasionally, until sugar dissolves.
Continue boiling, without stirring, until syrup reaches 230 degrees. F.
With mixer on medium-low speed, pour syrup into egg whites in a slow, steady stream.
Raise speed to medium-high; whisk until stiff peaks form, about 7 minutes.
Use immediately.
(Enough for 24 cupcakes)
6 large egg whites, room temperature
1-1/2 cups plus 2 tablespoons sugar
2/3 cup water
2 tablespoons light corn syrup
With an electric mixer, whisk egg whites on medium-high speed until soft peaks form.
With mixer running, add 2 tablespoons sugar, beating to combine.
Combine 1-1/2 cups sugar with the water and corn syrup in a small saucepan;
Clip a candy thermometer to side of pan.
Bring to a boil over medium heat, stirring occasionally, until sugar dissolves.
Continue boiling, without stirring, until syrup reaches 230 degrees. F.
With mixer on medium-low speed, pour syrup into egg whites in a slow, steady stream.
Raise speed to medium-high; whisk until stiff peaks form, about 7 minutes.
Use immediately.
To Make Lemon Meringue Cupcakes:
Bake Lemon Cupcakes and cool completely.
Make Lemon Curd and cool completely.
Using a paring knife, cut at an angle 1/4-inch from the edge of each cupcake and 1/2-inch deep
into the center. You will be removing a cone-shaped wedge from the top of each cupcake.
Save the cake pieces that you remove.
Fill each cupcake with a dollop of the lemon curd.
Cut the reserved pieces of cake to fit over the curd and flush with the cupcake top.
Make the Italian Meringue.
Fill a pastry bag fitted with a large star tip with the meringue.
Pipe frosting onto each cupcake.
(Alternately you can spread the meringue on the cupcakes with a knife.)
To brown meringue:
Use a small kitchen torch, moving it back and forth until the meringue is lightly browned all over.
Alternately, place the frosted cupcakes on a baking sheet and put in a 400 degree F oven for
about 5 minutes or until lightly browned all over.
Bake Lemon Cupcakes and cool completely.
Make Lemon Curd and cool completely.
Using a paring knife, cut at an angle 1/4-inch from the edge of each cupcake and 1/2-inch deep
into the center. You will be removing a cone-shaped wedge from the top of each cupcake.
Save the cake pieces that you remove.
Fill each cupcake with a dollop of the lemon curd.
Cut the reserved pieces of cake to fit over the curd and flush with the cupcake top.
Make the Italian Meringue.
Fill a pastry bag fitted with a large star tip with the meringue.
Pipe frosting onto each cupcake.
(Alternately you can spread the meringue on the cupcakes with a knife.)
To brown meringue:
Use a small kitchen torch, moving it back and forth until the meringue is lightly browned all over.
Alternately, place the frosted cupcakes on a baking sheet and put in a 400 degree F oven for
about 5 minutes or until lightly browned all over.
Cupcakes Topped with Berries and Limoncello Glaze
Limoncello Glaze
(Enough for 18 cupcakes)
1 cup confectioners’ sugar, divided
3 tablespoons unsalted butter
3 tablespoons limoncello
3 tablespoon lemon juice
Strawberries or raspberries (optional)
Combine 3/4 cup confectioners’ sugar, butter, limoncello, and lemon juice in a small saucepan.
Stir over low heat until the butter melts and glaze comes to a simmer.
Whisk in additional sugar by tablespoons if the glaze is too thin.
Spoon 1 teaspoon of warm glaze over each warm cupcake.
Cool cupcakes completely.
Arrange 1 strawberry or a few raspberries on each cupcake.
Drizzle remaining limoncello glaze over each.
Let cupcakes stand until glaze sets.
Recipe for Homemade Limoncello
Limoncello Glaze
(Enough for 18 cupcakes)
1 cup confectioners’ sugar, divided
3 tablespoons unsalted butter
3 tablespoons limoncello
3 tablespoon lemon juice
Strawberries or raspberries (optional)
Combine 3/4 cup confectioners’ sugar, butter, limoncello, and lemon juice in a small saucepan.
Stir over low heat until the butter melts and glaze comes to a simmer.
Whisk in additional sugar by tablespoons if the glaze is too thin.
Spoon 1 teaspoon of warm glaze over each warm cupcake.
Cool cupcakes completely.
Arrange 1 strawberry or a few raspberries on each cupcake.
Drizzle remaining limoncello glaze over each.
Let cupcakes stand until glaze sets.
Recipe for Homemade Limoncello
Lemon Whipped Cream
(Makes about 1-1/2 cups)
1 cup heavy cream
2 tablespoons granulated sugar
1 teaspoon grated lemon zest
1 tablespoon lemon juice
Beat the ingredients with an electric mixer until stiff peaks form.
Fill a pastry bag and pipe the cream onto the cupcakes or spread with a knife.
(Makes about 1-1/2 cups)
1 cup heavy cream
2 tablespoons granulated sugar
1 teaspoon grated lemon zest
1 tablespoon lemon juice
Beat the ingredients with an electric mixer until stiff peaks form.
Fill a pastry bag and pipe the cream onto the cupcakes or spread with a knife.
RECIPES
Lemon Cupcakes
Lemon Curd
Italian Meringue
Lemon Meringue Cupcakes
Cupcakes Topped with Berries and Limoncello Glaze
Limoncello Glaze
Lemon Whipped Cream
Lemon Cupcakes
Lemon Curd
Italian Meringue
Lemon Meringue Cupcakes
Cupcakes Topped with Berries and Limoncello Glaze
Limoncello Glaze
Lemon Whipped Cream
| Related Recipes Amaretto Cupcakes Apple Cupcakes with Cinnamon Buttercream Vanilla Cupcakes Dark Chocolate Cupcakes Tiramisu Cupcakes Easter Cupcakes Pumpkin Cupcakes |
| Excellent for hard cheeses, citrus zest, garlic, ginger, and more |
