Food Network: Classic Cupcakes with Lemon Meringue Frosting

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Classic Cupcakes with Lemon Meringue Frosting
From Food Network Kitchens

Ingredients
Cupcakes:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
2 large eggs, room temperature
2/3 cup sugar
3/4 cup unsalted butter, melted
2 teaspoons pure vanilla extract
1/2 cup milk

Meringue Frosting:

4 large egg whites
2/3 cup sugar
1 teaspoon lemon juice
1 teaspoon finely grated lemon zest
Pinch cream of tartar
Pinch fine salt
1 to 2 drops pastel food coloring

Equipment: Standard 12 (1/2 cup) muffin tin

Instructions
Preheat the oven to 350 degrees F. Line the muffin tin
with cupcake liners.

Whisk the flour, baking powder, and salt together in a medium bowl.

In another medium bowl, beat the eggs and sugar with an electric mixer until light
and foamy, about 2 minutes. While beating, gradually pour in the butter and then
the vanilla.

While mixing slowly, add half the dry ingredients, then add all the milk, and
follow with the rest of the dry ingredients. Take care not to over mix the batter.
Divide the batter evenly in the prepared tin (about 1/3 cup batter per cup cake.)
Bake until a tester inserted in the center of the cakes comes out clean, 20 to 25
minutes. Cool cupcakes on a rack in the tin for 10 minutes, then remove. Cool on
the rack completely.

For Meringue: Bring a few inches of water to a boil in a saucepan that can hold a

mixer's bowl above the water. Whisk the egg whites, sugar, lemon juice and zest,
cream of tarter and salt in the bowl by hand. Set the bowl above the boiling water
and continue whisking until the mixture is hot to the touch and the sugar
dissolves, about 1 to 2 minutes. Transfer the mixture to a standing mixer fitted
with the whisk attachment and beat at medium-high speed until meringue is cool and
holds a soft peak, about 5 minutes. Add a few drops of desired food coloring and
continue beating until it holds stiff peaks.

To decorate: Using a spoon, offset spatula or piping bag, dollop, spread or pipe
meringue on top of each cupcake. Use the back of a spoon to create peaks and
valleys in the cupcake as desired.

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