Monday, March 31, 2014

Lemon Meringue Cupcakes:

 I love just about anything Lemon!
Okay, really I love just about anything food, but lemon is definitely my favorite flavor! At the moment!!!!
Anyways, Lemon Meringue Pie is my favorite lemon dessert, but it does take a while to make!
These cupcakes don't take the place of a real lemon meringue pie, but it definitely helps! The cake is so soft and fluffy, and they were surprisingly easy to make! If you've never made meringue before, don't worry! It's super easy!!
If you're a lemon lover, I hope you give this recipe a try!
6 tblsp. butter, room temperature
2/3 cup sugar
2 eggs
1/2 cup plain yogurt
3 tblsp. lemon juice
1/2 tsp. lemon extract
1 & 1/3 cups flour
1 tsp. xanthan gum
1/2 tsp. baking powder
1/2 tsp. baking soda
2 egg whites
1/3 cup sugar
In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add yogurt, lemon juice and lemon extract. Mix well. In a small bowl, whisk together flour, xanthan gum, baking powder and baking soda. Add to creamed mixture and mix until combined. Fill paper-lined muffin cups 3/4 full (I use an ice cream scoop). Bake at 350 degrees for 17-19 minutes or until toothpick inserted in the center comes out clean. Remove from the oven and increase the oven temperature to 400 degrees.
Meanwhile, in a mixing bowl, beat egg whites on high until soft peaks form (this is where, using the back of a spoon, you can pull up on the meringue, and a peak forms and then gently falls). Gradually add the sugar, 1 tablespoon at a time, beating on high until sugar is dissolved and stiff, glossy peaks form (this is where, using the back of a spoon, you can pull up on the meringue and a peak forms and holds it's shape and the meringue is glossy). Spread onto the tops of the cupcakes. Return to the oven and bake 6-8 minutes longer, or until meringue is slightly golden brown. Remove to wire rack to cool slightly before serving!
-This is NOT a make ahead recipe. The cake and meringue are the very best when they are still slightly warm or at least room temperature.  
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