Tag Archives: lemon cupcakes

I consider myself a fairly competent amateur baker, and I have made some really delicious things, but every once in a while I surprise even myself. That’s how I feel about these Lightly Lavender Lemon Meringue Cupcakes I made this weekend. I’ve wanted to frost something with simple meringue ever since I tried this recipe a few weeks ago. The meringue was so pretty and glossy, and the flavor was lovely on its own. Perfect for a spring cupcake. We all know lemon is a time honored companion for meringue, so figured that would be a safe bet for my main flavor. Last year, I  had lavender in lemonade so I decided to make that the “something special” that would take these cupcakes up a notch. Honestly, I think it’s one of the best things I’ve ever made, and my taste testers RAVED about them.  I am so excited to share this recipe with you guys, and I hope you love them as much as I do.

Ingredients:

Cake:

• 1 box King Arthur Gluten Free Yellow Cake Mix
• 1/2 cup butter
• 2 tbsp veggie oil
• 4 eggs
• 2/3 cup of milk
• Zest of 1 lemon
• 2 tsp lavender extract (optional)
• 2 tsp chopped or pulverized lavender buds

Filling:

• 1 jar of lemon curd (I used Wilkin & Sons, Ltd)

Frosting:

• 5 egg whites
• 1 1/2 cups white sugar

Special equipment: Kitchen torch

Directions:

1. Preheat oven to 350ºF
2. Combine cake mix, butter, veggie oil and eggs in mixer until combined.
3. Mix in zest, milk, extract and mix until thoroghly combined
4. Fold in chopped buds.
5. Fill cupcake liners
6. Bake for 20-25 minutes or until golden and inserted toothpick comes out clean.
7. Allow cupcakes to cool.
8. Using a knife or a cupcake corer, create a hole in the center of each cupcake.
9. Transfer lemon curd to ziplock bag and clip off one corner. Use to fill cored cupcakes.
10. In a double boiler, heat 2 inches of water in the lower pot. When water boils place top pot over boiling water carefully so that the boiling water doesn’t touch the bottom of the upper bowl.
11. Combine egg whites and sugar in top bowl.
12. Whisk gently over heat until mixture become slightly more opaque and the sugar has fully dissolved.
13. Transfer the mixture to a mixer and whip on high for 10 minutes until it doubles in size and reaches stiff peak stage.
14. Pipe your meringue onto your filled cupcakes.
15. Toast meringue lightly (and carefully) with kitchen torch.
16. Enjoy!

Notes:

• I’ve doubled the amount of lavender called for in my first trial. Lemon is a strong flavor, and my first batch only had the passing hint of lavender. Don’t over do it though; too much lavender will leave your cupcakes tasting like soap.
• I recommend chopping or pulverizing the lavender buds before incorporating them into your batter. A whole lavender bud in a single bite can be off putting for a lot of people. I usually crush mine with a mortar and pestle. Same flavor, just a little more diffused throughout the mix.