Meringue and lemon go very well together. Use them to bake these yummy cupcakes!
- 1 ¼ cup. flour
- 1 ¼ cup sugar
- ¾ cup butter, softened
- 3 eggs, lightly beaten
- ½ tsp. vanilla
- 1 tsp. baking powder
- Grated rind of one lemon
- 1 14 oz. can sweetened condensed milk
- 3 TBSP. lemon juice, freshly squeezed
- 3 egg whites
- 1/3 cup sugar
- ¼ tsp. cream of tartar
- Candied lemon, chopped finely
Prepare a baking pan with 12 paper cupcake liners. Place softened butter and sugar into a bowl and cream together well (about 2 minutes). Add in beaten eggs a little at a time, beating slowly between each addition. Add vanilla. Sift in flour, baking powder and cocoa and mix together for another minute. Stir in grated lemon rind. Spoon batter into prepared pan approximately 2/3 full. Place the pan in the middle rack of your oven and bake for approximately 18-20 minutes or until a toothpick inserted comes out clean. Remove the pan from the oven and let sit for a few minutes before removing the cupcakes from the tins and placing them on a wire rack to cool.
Combine the condensed milk with the lemon juice. Cut a hole in the center of each cupcake and discard the center. Fill hole with the lemon filling mixture. Using an electric mixer, beat the egg whites and cream of tartar until they form soft peaks, then beat in the sugar gradually. Spoon the meringue into a piping bag fitted with the tip of your choice (a star is good) and then pipe the tops of the cupcakes making sure to seal around the hole you made for the filling. Sprinkle the finely chopped candied lemon over the meringue. Place the cupcakes back into the oven at 450 degrees F and bake for an additional 3 or 4 minutes, or until the meringue is golden brown. Allow to cool for a few minutes before serving.
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