PrissyCook

Meyer Lemon Pound Cake Cupcakes

Makes 12 regular cupcakes or 24 mini cupcakes

* 3/4 C sugar

* 1 T lemon zest

* 1 1/2 sticks (6 ounces) unsalted butter, softened

* 3 large eggs, room temperature

* 1 T pure vanilla extract

* 2 C (7 ounces) sifted cake flour

* 1/2 t baking powder

* 1/4 t salt

* ¹/3 C (3 ounces) sour cream, at room temperature

1. Place the sugar in the bowl of a stand mixer.

2. Add lemon zest

3. Blend on low speed until the seeds are evenly dispersed.

4. Add the butter and beat on medium-high until the mixture is very light—almost white in color, 4 to 5 minutes.

5. Beat the eggs with the vanilla in a small bowl.

6. With the mixer running on medium speed, add the eggs to the butter mixture about 1 tablespoon at a time, allowing each addition to completely blend in before adding the next.

7. Sift the cake flour, baking powder, and salt into a medium bowl and whisk together.

8. With the mixer on the lowest speed, alternate between adding the flour mixture and sour cream, ending with the flour mixture.

9. Fill cupcake liners 3/4 full.

10. Bake at 350 F. For mini cupcakes, bake for 12 min. For regular cupcakes, bake for 20 minutes.

Blueberry Pie Filling: (adjust amounts depending on the number of cupcakes you’re making)

* 3/4 cup sugar
* 2 tablespoons cornstarch
* 1/2 teaspoon ground cinnamon
* 1/2 cup water
* 3 cups blueberries
* 1 tablespoon fresh lemon juice

Meringue

Ingredients

* 4 extra – large egg whites, at room temperature

* 1/4 teaspoon cream of tartar

* Pinch kosher salt

* 1 cup granulated sugar, divided

* 1/2 teaspoon pure vanilla extract

* Roasted Berries, recipe follows

Directions

Preheat the oven to 200 degrees F. Line 2 baking sheets with parchment paper. Using a small glass and a pencil, draw 4 (3 1/2-inch) circles on each piece of paper. Turn the paper face down on the baking sheets.

In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and salt on high speed until frothy. Add 2/3 cup of the sugar and continue beating on high speed until the egg whites form very stiff peaks. Whisk in the vanilla. Carefully fold the remaining 1/3 cup sugar into the meringue. With a large star – shaped pastry tip, pipe a disk of meringue inside each circle. Pipe another layer around the edge to form the sides of the shells.

Bake for 2 hours, or until the meringues are dry and crisp but not browned. Turn off the heat and allow the meringues to sit in the oven for 4 hours or overnight.

For serving, place each meringue on a separate plate and top the shell with berries.

via Meringues Chantilly with Roasted Berries Recipe : Ina Garten : Food Network.

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Tags: blueberry, Cupcakes, lemon pie, meyer lemon, pound cake cupcake