ONE IN A MILLION

A very special little girl came to visit!  Morgan has not been to Tallahassee for more than a year.  I remember the playful, talkative, out-going little girl tagging behind her sister and asking a million questions.  For the short time we were able to spend with her, it was clear that the baby-faced little girl is growing up into a beautiful young woman.

 

When I heard she was coming and that we'd get the chance to visit with her in an informal gathering, I knew I wanted to make cupcakes for the party.  I queried what would be her favorite cupcake.  After some back and forth, she decided on either Chocolate Chip Cookie Dough or Lemon Meringue Pie.

 

It was going to be exciting.  I had not made a Lemon Meringue Pie Cupcake, but I knew that I would not have time to make the Chocolate Chip Cookie Dough Cupcakes.  So, I committed to trying something new and hoping it worked out!

 

I searched online for good recipes.  I confirmed what I knew that all lemon meringue pies have two core elements: lemon curd and meringue.  I found recipes for each that looked like they would be flavorful.  For the cupcake I decided on a variation of the Vanilla Pudding Cupcakes using lemon pudding with a graham cracker crust.  The pudding cupcake recipe is so moist and flavorful, you just cannot go wrong.  With some fresh lemons for zest and juice, these would surely be perfect.

 

The party was to be on Friday night, so I set to work on Thursday evening.  I started with the Lemon Curd, since it would need to chill.  I have to admit that this curd did not turn out like I wanted.  I think the steam bath was not warm enough, which means it did not thicken enough.  I thought chilling would help, but with having to make the curd and use it the same night, there was no time to see if the curd would indeed thicken.  My advice on this recipe is don't rush it.  I was clearly in a hurry and curds cannot be rushed.

 

Despite the lack of thickness, I still used the curd and poured it into the center of the cupcakes for extra flavor and moisture.  I cored the cupcakes and used about 1 - 2 teaspoons per cupcake.  After re-inserting the core, I moved to frosting the cupcakes with the meringue.

 

This meringue recipe was very easy and produced beautiful, shiny, glossy meringue.  It could not have been more perfect.  After it was done, I topped the cupcakes and put the sweet treats back into the oven. 

 

 

It was so hard to put them BACK into the oven, but I got over the anxiety after they started to brown and transform.  Amazing.  Just amazing.

  

We all had a great time at the party.  There were more kids than adults!!  The weather was perfect with a million stars in the sky.  The best part was the company and conversation.  Morgan enjoyed being the special guest and she loved the cupcakes!!!

The kids in our lives, whether our biological offspring, nieces or nephews, God Daughters and God Sons, or neighbors, are to be treasured.  They are not only the future and the next generation, they are the culmination of the generations before.  We look at them and see the past, the future, and if we're lucky some of ourselves.  Morgan, your family and friends love you and hope you never stop asking questions and that you shoot for the stars.

 

Angie

Now for the recipe...

Lemon Meringue Cupcakes

1. Graham Cracker Crust
2. Lemon Curd (recipe below)
3. Lemon Pudding Cupcakes (recipe below)
4. Meringue (recipe below)

 

Lemon Meringue Pie Cupcakes

Ingredients:

 

Lemon Curd:

·         6 egg yolks

·         1 c. sugar

·         1/3 c. fresh lemon juice (2-3 lemons)

·         2 tbsp. grated lemon zest

·         1/2 c. (1 stick) cold unsalted butter, cut into 1/8 in. slices

  

Lemon Pudding Cupcakes:

·         2 & 1/2 c. cake flour

·         2 & 1/2 tsp. baking powder

·         1 tsp. baking soda

·         1 tsp. salt

·         1 small box of Lemon Instant Pudding

·         4 eggs

·         1 & 1/2 c. sugar

·         1 tbsp. pure vanilla extract

·         1 c. vegetable oil

·         1 c. buttermilk

 

 Directions:

Lemon Curd:

·         Add a small amount of water to medium saucepan and bring to a simmer over low heat. 

·         In a metal bowl whisk the egg yolks and sugar for about 2 minutes until smooth.  Whisk in the lemon juice and zest until combined.

·         Place the mixing bowl on top of saucepan, being sure the metal bowl does not touch the water. 

·         Stir the mixture constantly with a rubber spatula, scraping the bottom and sides of the bowl as you stir, until it beings to thicken, and will coat the back of the spoon.  This takes approximately 10 minutes.  Remove from heat.

·         Whisk in the butter, one slice at a time until each piece almost disappears before adding the next. 

·         Place curd into a container(s) and allow to cool with a piece of plastic wrap laid on the surface to prevent a skin from forming.

·         Refrigerate until needed.

  

Lemon Pudding Cupcakes:

·         Preheat the oven to 350 degrees F. 

·         Line two cupcake pans with paper liners (24 total).

·         In a medium bowl, sift together cake flour, baking powder, baking soda, salt, and pudding.  Stir together with whisk, and set aside.

·         In the bowl of an electric mixer, add eggs and beat 10-20 seconds.

·         Add sugar and continue to beat on medium speed about 30 seconds.

·         Add vanilla and oil, beat.

·         Reduce speed to low and slowly add flour mixture and milk alternating until all is incorporated.

·         Fill cupcake liners 2/3 full with the cupcake batter.

·         Bake for 12-14 mins. or until a toothpick inserted in the center of a cupcake comes out clean.

·         Let cupcakes cool in pans for 5 minutes, then transfer to wire racks to cool completely.

·         Core and fill with Lemon Curd.

·         Top with Meringue.·         Garnish with lemon zest.

 

 Makes 24 cupcakes.

  

Meringue

 

 Ingredients:

·         6 eggs

·         1 tsp. cream of tartar

·         1 c. sugar

  

Directions:

·         Preheat the oven to 400 degrees F.

·         In the bowl of a stand or electric mixer, add eggs and cream of tartar.  Whip on medium to medium-high speed until foamy.

·         Slowly add sugar, one tablespoon at a time, and continue whipping until egg whites hold stiff peaks when beaters are lifted.

·         Frost cupcakes immediately.

·         Bake frosted cupcakes until the tops of the meringues brown (5 – 8 minutes).

  

Frosts 24 – 28 cupcakes.