Sunday, June 22, 2008

Beating the Heat with Lemon Meringue Cupcakes

It is officially summer and here in Monterey County we rarely see high temperatures, much less in the triple digits. It was about 106 degrees here and we don't have air conditioning in our house. With this said it was way too hot to turn the oven on.

My mission this weekend was to figure out a way to cook some cupcakes without heating up my house. While talking to my mother she had mentioned baking in my Nesco. So, I decided to give it a try. My cupcakes turned out great. The house stayed cool. My kids( The Judges) were happy to see cupcakes in the home again.

My cupcakes for this week are Lemon Meringue Cupcakes. The cake has a hint of lemon with Lemon filling and topped with a meringue frosting.

Here is what you need:
  • 1 Tbsp Lemon Juice
  • 1 Tbsp of Lemon Zest
  • 3 1/3 cups of Baking Mix ( see recipe on first blog)
  • 3/4 cup of Milk
Preheat oven or Nesco at 350 F. Mix together for 2 minutes. Fill cupcake cups half ways. Bake for 18 min. If using a Nesco you will need to bake for 22 minutes.

For Lemon Filling:

  • 1 cup Sugar
  • 1/4 cup Corn Starch
  • 1 1/2 cups Cold Water
  • 3 Egg Yolks, Slightly Beaten
  • 1 Grated Lemon Peel
  • 1/4 cup Lemon Juice
  • 1 Tbsp Butter or Margarine
Combine sugar and corn starch in saucepan. Add water stir until smooth. Stir in egg yolks. Stirring constantly, bring to boil. Boil for 1 minute. Remove from heat add lemon peel, juice and butter. Let cool down for about 15 min.

I add filling to my cupcakes using a disposable decorating bag with a number 12 tip. Assemble tip and bag and fill bag halfway with filling. Insert tip 1/4 way into the top of the cupcake and squeeze. Add as much as your cupcake will hold. I stop when I see my cupcake starting to crack on top. The top will be covered with frosting.

  • 1 1/2 cups Sugar
  • 1/4 tsp Cream of Tartar Or 1 Tbsp White Corn Syrup
  • 1/8 tsp Salt
  • 1/3 cups Water
  • 2 egg Whites
  • 1/2 tsp Vanilla
  • 1 tsp Lemon Zest
  • Yellow Gel Food Coloring
Place sugar, cream of tarter or corn syrup, salt and water in metal or glass bowl. Mix with hand mixer for 1 minute. Place on top of double boiler. Make sure water does not touch the bottom of your bowl. Whisk mixture until hot to touch about 2 minutes. Transfer to mixer with whisk attachment beat on medium-high until cool with soft peaks about 5 minutes. When done add in gel food coloring and lemon zest. Mix again for 1 minute. Frost your cupcakes and enjoy.

Good luck to anyone who tries this recipe.


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