Some days I just really want to make something, just anything and yesterday I decided I wanted to make some cupcakes. Let me start by saying I am NOT a baker. If anything I’m a non-baker, really because I suck at it. It’s kind of embarrassing but I don’t know the difference between baking soda, baking powder and cornstarch. (I’m still working on learning!) But I do know how to read and just follow instructions. So I made these cute little cupcakes. They’re lemon cupcakes with raspberry jam filling and lemon “meringue” frosting.
First let me tell you what you’ll need.
Ingredients for the cupcake: MAKES 24 CUPCAKES
- 2 1/2 cups of all purpose flour
- 2 cups of sugar
- 1 tablespoon of baking powder
- 1/2 cup of cornstarch
- 1 teaspoon of salt
- 1 cup of room temp. unsalted butter (2 sticks)
- 1 cup of sour cream
- 2 tablespoons of milk
- 2 tablespoons of lemon juice
- 4 eggs
- 1 1/2 teaspoons vanilla extract
- About 1 tablespoon of lemon zest, I didn’t measure this, just eye-balled it.
- Raspberry jam
I KNOW IT’S A LOT BUT THEYRE WORTH IT.
Ingredients for the lemon “meringue frosting”
- 4 egg whites
- 2/3 cup of sugar
- 1 teaspoon of lemon juice
- lemon zest
- pinch cream of tartar
- pinch of salt
Like with most recipes I mixed the dry ingredients for the cupcakes together, flour, sugar, baking powder, cornstarch, salt. Then all the wet ingredients. EXCEPT FOR THE RASPBERRY JAM, THAT’S AFTER THE CUPCAKES ARE COOKED!! The butter is supposed to be room temperature but I did put it into the microwave for just a little to get it softened. Then fold all the ingredients together.
You have to be careful of over mixing. You don’t need to get all of the bumps out of the mixture, just make sure you can’t obviously see chunks of butter or anything like that.
That’s the easy part.
I had these cute little left over pink ramekins so I just put about a spoonful of the mixture into each.
I had my oven at 350 degrees and the cupcakes were in there for about 20 minutes or so, until they are lightly brown.
While the cupcakes were baking we started the frosting.
I have never made anything meringue, I don’t think I even ate a lemon meringue pie before. But I wanted to try something new.
For this part get a medium saucepan filled with water onto your stove top on medium-high heat. Get all your frosting ingredients into a bowl. Make sure you have an electric hand mixer ready, if not get a whisk and make sure your arm is ready for some intense whipping.
This part takes a while and is tiring.
So while your beating the ingredients (on high) your bowl should definitely be over the simmering water to help cook the egg whites and make your frosting fluff up. You’ll know when its done when it is able to peak just like your traditional lemon meringue pie does. (Sorry I didn’t take a picture of the peaks!) Probably about 5-10 minutes for this to happen.
When the cupcakes were done, I let them cool off before I decided to fill them with the raspberry jam.
I used just your ordinary apple corer (apple core remover) to take out some of the cupcake, then just put some jam into the hole and with the same cupcake that we took out place it on top so the frosting and the jam doesn’t mix together.
This is very easy to do. You can do it with any cupcake and use any kind of filling you like.
Once the whole raspberry filling was done, just top it off with some frosting.
I did decided to top the cupcakes with just another thing.
In a bowl I took some more lemon zest, just about a couple drops of lemon juice and some sugar to make sugared lemon zest. It tastes just like a lemon head but a lot better.
After I frosted the cupcakes I just put a little bit of the sugared lemon zest on top. You don’t have to do this, I just did it to give the cupcakes a little bit more lemon flavor.
They were really good and I was proud of myself. I was quite surprised that I didn’t burn them, didn’t mix them right and EXTREMELY surprised that the lemon meringue frosting came out edible.
I hope you guys try this, cupcakes are great for every occasion and every day.
Let me know what you guys think! I’d love to hear some feedback.
Have a great Monday and a beautiful week,