Lemon Meringue Cupcakes

I'm not really sure why I picked this recipe because I don't even like lemon meringue pie. I think it was because they looked so pretty in the book and I had everything for them.If you like lemon meringue pie or know someone who does I would recommend these. They are good, just not for me. The only thing that I did differently was put them under the broiler for a few second because I don't have a kitchen torch.



For cupcakes:
3 c all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1 c unsalted butter, room temperature
2 c sugar
4 large eggs, room temperature
Finely grated zest of 3 lemons(about 3 tbsp), plus 2 tbsp fresh lemon juice
1 tsp pure vanilla extract
1 c buttermilk

Preheat oven to 325 degrees. Line muffin tray with liners. Whisk together flour, baking powder, and salt.

With electric mixer on med-high speed, cream together butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of the bowl as needed. Beat in zest and vanilla. Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a tooth pick inserted in center comes out clean, about 25 minutes. Transfer tins to wire wracks to cool completely before removing cupcakes.

For Lemon Curd:
2 whole eggs plus 8 egg yolks
1 c sugar
2/3 c fresh lemon juice(about 6 lemons)
2 tbsp unsalted butter, cut into small pieces, room temperature

Combine whole eggs and yolks, sugar and lemon juice in a heatproof bowl set over a pan of simmering water. Cook, whisking constantly, until mixture is thick enough to coat the back of a spoon. Remove from heat. Add butter, a few pieces at a time, whisking until smooth after each addition. Strain through a fine sieve into another bowl, and cover with plastic wrap, pressing in directly on surface to prevent a skin from forming. Refrigerate until chilled and fir, at least 2 hours (or up to 2 days).

1 1/2 c plus 2 tbsp sugar
2/3 c water
2 tbsp light corn syrup
6 large eggs

Combine 1 1/4 c sugar with the water and corn syrup in a small saucepan: clip a candy thermometer to the side. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until syrup reaches 230 degrees.

Meanwhile, in the bowl of a mixer fitted with the whisk, whisk egg whites on med-high until soft peaks form. With mixer running, add remaining 2 tbsp of sugar, beating to combine

As soon as sugar syrup reaches 230, remove from heat. With mixer on med-low, pour syrup down side of bowl in a slow, steady stream. Raise speed to med-high and whisk until mixture is completely cool(test by touching the bottom of the bowl) and stiff peaks form, about 7 minutes. Use immediately.

To assemble:
Spread 1 tbsp lemon curd onto middle of each cupcake. Fill a pastry bag fitted with large open star tip(wilton#8B or Ateco#828) with frosting. Pipe with frosting. Hold a small kitchen torch 3 t 4 inches from surface of frosting, and wave it back and forth until lightly browned. Serve immediately.

Source: Martha Stewart's Cupcakes Book

Pink Lemonade Ice Cream Cake

Mix softened vanilla ice cream with partially thawed pink lemonade concentrate. I just let them both sit on the counter for 10 minutes while I mashed Arrowroot cookies and mixed them with melted butter until moist. With a little bit of brown sugar too. The recipe called for graham crackers but the arrowroot was nice and calm.

Push into wax paper lined casserole dish and put in freezer while you mash and mix ice cream and lemonade. Once just combined smooth onto crust, cover loosely with plastic wrap. Freeze for 6-8 hours. Cut with a large pizza cutter or cookie cutter. Run cutter under warm water before slicing.

Source: Chatelaine

Neapolitan Layer Cake

This would be a perfect cake for Valentine's day. My plan was to make it then, but I got to excited and make it last weekend instead. I used this recipe from Annie's Eats and didn't change a thing. Even if you don't make the cake I really recommend that you make this icing. You could just eat it out of the bowl or put it on some cupcakes.


Source: Annie's Eats, originally from Sweetapolita

New York Cheesecake

I made this cheesecake last weekend when we had friends over for dinner. I served it with some fresh strawberry puree and whipping cream. It was so good that I couldn't help but eat it for breakfast and lunch the next day. I had to hide in the kitchen so my kids didn't know I was eating cake for breakfast.


Ingredients:

15 graham crackers, crushed
2 tbsp butter

4(8 oz) packages cream cheese
1 1/2 c white sugar
3/4 c milk
4 eggs
1 c sour cream
1 tbsp vanilla
1/4 c all-purpose flour

Preheat oven to 350 degrees F. Brush the bottom and sides of a 9-inch springform pan with 1/2 tablespoon of the melted butter

In a bowl, mix graham crackers with melted butter. Press into the bottom the springform pan.

In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then eggs one at a time, mixing until just incorporated. Mix in sour cream, vanilla and flour until smooth. Pour filling over prepared crust.

Bake in preheated oven for 1 hour. Transfer the cake to a wire rack and cool until barely warm, about 2 hours. Run a paring knife between the cake and the springform pan sides. Wrap tightly in plastic wrap and refrigerate until cold.

Source:Allrecipes

Chocolate Salted-Caramel Mini Cupcakes

This recipe is from the Martha Stewart cupcake book. My mom got me this book a year ago and that's how long it took me to finally choose what cupcake I wanted to make first. I would pickup this book once a month and then could never decide what to make because there are just so many beautiful cupcakes to choose from. These cupcakes do take some time to make, but they are worth the extra steps.

Salted Caramel Filling

Makes 2 cups
2 1/2 c sugar
2/3 c water
1 tbsp light corn syrup
3/4 c heavy cream
2 1/2 tsp sea salt

Heat sugar with the water and corn syrup in a heavy saucepan over high, stirring occasionally, until syrup is clear; clip a candy thermometer to side of pan. Stop stirring, and cook until syrup comes to a boil. Boil, gently swirling pan occasionally, until mixture is caramelized and just reaches 360 degrees F. Remove from heat; slowly pour in cream(mixture will spatter) and stir with wooden spoon until smooth. Stir in sea salt. Use immediately; if at any time caramel begins to harden, reheat gently until pourable.

Dark Chocolate Frosting
1/2 c plus 1 tbsp unsweetened Dutch-process cocoa powder
1/2 c plus 1 tbsp boiling water
21/4 c unsalted butter, room temperature
3/4 c confectioner's sugar, sifted
1/4 tsp salt
1 1/2 pounds best-quality semi-sweet chocolate, melted and cooled

Combine cocoa and the boiling water, stirring until cocoa has dissolved. With an electric mixer on medium-high speed, beat butter, confectioners sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined. Beat in the cocoa mixture.

Cupcakes:
Makes about 56 mini
1 1/2c all-purpose flour
3/4 c unsweetened dutch process cocoa powder
1 1/2 c sugar
1 1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
2 large eggs
3/4 c buttermilk
3 tbsp vegetable oil
1 tsp pure vanilla extract
3/4 c warm water

Sea salt, preferably fleur de sel, for garnish

Preheat oven to 350. Line mini muffin tins with paper liners. In a mixing bowl, whisk together flour, cocoa, sugar, baking soda, baking powder, and salt. Add eggs, buttermilk, oil, vanilla, and the water.With a electric mixer on low speed, beat until smooth and combined, scraping down the sides of the bowl as needed.

Divide batter evenly among lined cups, filling each about two-thirds full. Bake, rotating tins halfway through, until a cake tester inserted comes out clean, about 15 minutes. Transfer tins to wire rack to cool 10 minutes; turn out cupcakes onto racks and let cool completely.

To finish, use paring knife to cut a cone-shaped piece(about 1/2 inch deep) from the center of each cupcake(discard pieces). Spoon 1 to 2 teaspoons warm filling into each hollowed-out cupcakes. Sprinkle a pinch of sea salt over filling.

Fill pastry bag fitted with a medium open star tip(Wilton#18) with frosting and pipe onto each cupcake. Garnish each cupcake with a pinch of sea salt.