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Lemon Meringue Cupcakes (use with Lemon Curd & Seven Minute Frosting) Recipe

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This recipe for Lemon Meringue Cupcakes (use with Lemon Curd & Seven Minute Frosting), by , is from Auger Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Paula Rutter

Category:
Category:

Ingredients:  
Ingredients:  
3 c. all-purpose flour
1 Tbs. baking powder
tsp. salt
1 c. (2 sticks) unsalted butter, room temperature
2 c. sugar
4 large eggs, room temperature
Finely grated zest of 3 lemons (about 3 Tbs.) + 2 Tbs. fresh lemon juice
1 tsp. vanilla extract
1 c. buttermilk

Directions:
Directions:
Preheat oven to 325. Line standard muffin tins with paper liners.
Whisk together flour, baking powder, and salt.
Cream butter and sugar with an electric mixer on med-high speed until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, and scraping down sides of bowl as needed. Beat in zest and vanilla. Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each.
Fill lined cups, filling each full. Bake, rotating tins halfway through, for about 25 mins. Transfer tins to wire racks to cool completely before removing. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
To finish, spread 1 tablespoon lemon curd onto middle of each cupcake. Fill a pastry bag fitted with a large open-star tip (Wilton 8B) with frosting. Pipe frosting onto each cupcake, swirling tip slightly and releasing as you pull up to form a peak. Hold a small kitchen torch 3-4 inches from surface of frosting, and wave it back and forth until frosting is lightly browned all over. Serve immediately.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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