These delicious cupcakes are an adaptation of one of my favourite summer desserts. You can customize them with your favourite go-to recipes, or save time with pre-made ingredients. Either way, they look, and taste impressive. Give them a go for your next summer gathering! You’ll need:
- 1 batch (24 cupcakes) of your favourite vanilla cupcakes, cooled
- 1 cup of lemon pie filling or lemon curd, chilled (I used one quarter of Anna Olson’s recipe http://www.foodnetwork.ca/recipes/Dessert/Citrus/recipe.html?dishid=5471)
- 6 cups of boiled meringue icing (my recipe is below):
Combine 5 large egg whites with 1 cup of sugar and 1 teaspoon of lemon extract (optional) in a large, heatproof bowl. Place bowl over a pot of simmering water, and whisk for 3-5 minutes until sugar has disolved, and whites are frothy. Remove from heat, and beat on high for 6-8 minutes until stiff, glossy peaks form. This should be used immediately.
To assemble your cupcakes, remove about a teaspoon of cake from the centre of your cupcake using an apple corer, or a knife. Be careful not to cut all the way to the bottom of the cake, or else your filling will fall through.
Place your chilled filling (or store bought curd) into a zipper bag or piping bag. Snip off the end, and pipe about a tablespoon of filling into each cupcake. Don’t worry if the filling spills over the hole slightly.
Once your cupcakes are filled, prepare your boiled meringue icing. Ice your cupcakes generously, finishing with a swirl. Place your iced cupcakes under the broiler for a minute or two, until they are nice and golden brown. If you have a torch, you can use this to toast your meringue.
Keep your cupcakes in a cool dry place until you’re ready to serve them so that the meringue doesn’t sweat. You can thank me now that you have an excuse to throw that garden party you’ve been thinking about. Happy baking!