[DRAFT]
Recipe courtesy of Food Network Kitchen
Lemon Meringue Cupcakes
Total:
1 hr 30 min
Active:
50 min
Yield:
12 cupcakes
Level:
Intermediate
Total:
1 hr 30 min
Active:
50 min
Yield:
12 cupcakes
Level:
Intermediate

Ingredients

For the cupcakes:
For the meringue:
For the glaze:

Directions

Make the cupcakes: Preheat the oven to 350 degrees F and line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder, baking soda and salt in a bowl until combined. Whisk the eggs, granulated sugar, milk, vegetable oil, lemon zest, lemon juice and vanilla in a large bowl until combined. Whisk the flour mixture into the egg mixture.

Divide the batter evenly among the prepared muffin cups, filling them to just below the rim. Bake until a toothpick inserted into the center of a cupcake comes out clean, 25 to 30 minutes. Let cool 15 minutes in the pan, then transfer to a rack to cool completely.

Make the meringue: Beat the egg whites and salt in a large bowl with a mixer on medium speed until foamy, about 1 minute. Increase the mixer speed to high and gradually beat in 2 tablespoons granulated sugar; beat until stiff shiny peaks form, about 3 minutes.

Combine the remaining 6 tablespoons granulated sugar, the corn syrup and 1/4 cup water in a saucepan over medium-high heat. Cook until the mixture registers 245 degrees F on a candy thermometer, about 6 minutes; remove from the heat. With the mixer on medium speed, slowly pour the hot sugar syrup into the egg whites; increase the speed to high and beat until the meringue is fluffy and cool, about 6 minutes. Beat in the vanilla. Transfer the meringue to a pastry bag fitted with a large round tip and pipe onto the cupcakes; set aside at room temperature to firm up, about 15 minutes.

Meanwhile, make the glaze: Whisk the confectioners' sugar, lemon juice, limoncello and food coloring in a microwave-safe bowl until smooth. Microwave 1 minute, then whisk again until the sugar dissolves; let cool about 5 minutes, stirring occasionally. Dip the meringue-covered tops of the cupcakes into the glaze, letting the excess drip off. If the glaze gets too thick, microwave 20 seconds.

Categories:

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

Magic Lemon Meringue Pie

Recipe courtesy of Trisha Yearwood

Apple Pie Cupcakes

Recipe courtesy of Food Network Kitchen

Baked Lemon Chicken

Recipe courtesy of Food Network Kitchen

Arugula Salad with Steak, Shaved Parmesan and Lemon Vinaigrette

Recipe courtesy of Robin Miller

Chocolate Cassis Cake

Recipe courtesy of Ina Garten

Baked Lemon Meringue Pie

Recipe courtesy of Aaron McCargo Jr.

Lemon Meringue Baked Alaska

Recipe courtesy of Food Network Kitchen

Classic Cupcakes with Lemon Meringue Frosting

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.