The world is currently in a craze for cupcakes. I thought I would join in. Last Christmas break my husband and I escaped to San Jose, California to visit my brothers family and just to get away from the cold for a while. We stopped by Santana Row to window shop and found this little cupcake shop called Kara's Cupcakes and had a Meyer Lemony Lemon cupcake for breakfast (breakfast of champions). Well, the cupcake was to die for! The frosting that they topped the delicate cake with was one of the best frostings I have ever tasted. I'm not even sure how they got it so light and fluffy but it was so good. Here is a picture of it... yes it was so good it was picture worthy.
Well, I attempted a lemon cupcake a few days ago and it turned out pretty good. I would definitely say worth making again and maybe again. I changed a Martha Stewart recipe and combined a different frosting to get the texture I wanted. Here she goes.
Lemon Drop Cupcakes with Meringue Buttercream Frosting
Ingredients
3 cups all-purpose Flour
1 Tbs Baking Powder
1/2 tsp Salt
1 cup (2 sticks) Unsalted Butter, room temperature
2 cups Sugar
4 large Eggs, room temperature
2 tsp Lemon juice
1 tsp Vanilla
1 cup Buttermilk ( I just put a Tbs of lemon in a cup of milk and let sit until curdled to create the buttermilk)
~2 cup Lemon Curd
Directions
Sift together the dry ingredients. Cream butter and sugar until pale yellow adding eggs one at a time until just mixed. Add vanilla and lemon juice. Alternate adding the dry ingredients (three times) with the milk (two times) until just mixed.
Spoon batter 3/4 the way full into lined cupcake tins. Add one Tbs of the lemon curd to the top center of each cupcake. It will drop to the center of the cupcake while baking.
Bake at 325 degrees for about 25 minutes.
Cool completely before frosting.
Meringue Buttercream Frosting
Ingredients
1 1/4 cups Sugar
5 large Egg Whites
2 cups Unsalted Butter, cut into pieces (next time I make this I am going to decrease the butter to one cup just to see and taste the difference)
1 tsp Vanilla extract
In a double boiler whisk egg whites and sugar with an electric mixer until they are very warm (about 3 minutes).
Remove from heat and continue whisking until it has completely cooled (about 10 min).
Begin adding the butter (continue using the whisk attachment) a little at a time and it may look curdled but just keep mixing, it will smooth out.
Beat with the paddle attachment on low for a few minutes to release any air pockets Add vanilla and you are done!
Decorate as you wish :)
