LEMON MERINGUE CUPCAKES
These cheerful nibbles are inspired by Martha's signature lemon meringue pie. Martha made this recipe on Martha Bakes episode 308.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 24
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt.
- With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is until incorporated, scraping down sides of bowl as needed. Beat in zest and vanilla. Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each.
- Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
- To finish, spread 1 tablespoon lemon curd onto middle of each cupcake. Fill a pastry bag fitted with a large open-star tip (Ateco #828 or Wilton #8B) with frosting. Pipe frosting onto each cupcake, swirling tip slightly and releasing as you pull up to form a peak. Hold a small kitchen torch 3 to 4 inches from surface of frosting, and wave it back and forth until frosting is lightly browned all over. Serve immediately.
LEMON-YOGURT CUPCAKES
The frosting for these cupcakes is tinted a pretty pale shade of pink with pureed raspberries (not food coloring), which also adds flavor. Martha made this recipe on "Martha Bakes" episode 808.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 1h20m
Yield Makes 14
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Whisk together flour, baking powder, baking soda, and salt in a bowl. In another bowl, beat butter, sugar, and lemon zest on medium speed until well combined, about 3 minutes. Beat in lemon juice, vanilla, and egg. Add flour mixture in 3 batches, alternating with 2 additions of yogurt, beating until just combined (do not overmix).
- Divide batter evenly among paper-lined standard muffin tins, filling each cup three-quarters full. Bake, rotating pan halfway through, until golden and a tester inserted in centers comes out clean, 18 to 20 minutes. Let cool completely in tins on wire racks before removing. Cupcakes can be stored at room temperature up to 2 days before spreading about 2 tablespoons frosting on each.
MARTHA STEWART'S CA. 1995 BEST LEMON CURD
When Martha Stewart first published this recipe in her Martha Stewart Living Magazine in 1995, she had an entire article explaining the "where's/how's/and what not to do's" with regards to lemon curd. I had only ever purchased lemon curd prior to this recipe, and wasn't impressed with it. Too thick, too tart and short shelf life for the very high price. THIS recipe changed my mind: soft, teasingly tart, the ability to make it tarter or softer in flavour all had me saying "THIS IS THE WORLD'S BEST LEMON CURD!!!" I've never tried another recipe since, even Martha's "New & Improved" curd recipes, where she seems to have forgotten what she taught us fans of hers, so many years ago. According to the article, the reasons why THIS curd recipe is so superior is the following:1) Beating the egg yolks until rich yellow and then straining the first time creates a smooth, albumen-free base. 2) Cooking the mixture WITHOUT the zest creates a "softer", less bitter curd. Cooked zest just becomes more bitter, even without the white pith. 3) A second straining removes any possibility of "scrambled eggs" from your curd! 4) Adding the chilled butter, cut into pieces, to the eggs does two things: it rapidly cools down the curd so it doesn't continue to cook and also the buttery flavour is not changed by cooking with the yolks! 5) Adding the zest after the curd is cooled creates a smooth, flavourful but not bitter curd! Are these steps too many for some people? Oh, I'm sure of it, especially the straining steps. And some curd recipes have you dump everything together in the pan so that sure makes it simple. However, after 15 years of making this one curd recipe, I've found the little bit of extra time involved in creating it makes for a superiour end product. NOTE: If you do not want a dense, eggy Lemon Curd, use WHOLE EGGS for the recipe, rather than egg yolks. That would be four whole eggs to the six egg yolks.
Provided by The_Swedish_Chef
Categories < 60 Mins
Time 40m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Beat the egg yolks until well blended and lemon yellow in colour. Strain the egg yolks through a sieve into a medium-size heavy saucepan. (Sieving removes any shells or albumen; heavy saucpan prevents curdling.).
- Add the sugar and lemon juice, stir to combine, and cook over low heat, stirring constantly, for about 10-15 minutes. DO NOT HURRY THE PROCESS OR THE EGGS WILL CURDLE!
- Cook until the mixture coats the back of a wooden spoon. Remove from heat and immediately pour through another sieve to catch any "scrambled egg bits". Pour into a heat proof 4 cup measuring cup and stir in the cold butter pieces, which cools down the mixture quickly.
- Add the rind, continue stirring until well-blended.
- Transfer to whatever storage container you want: either a large one or several samll ones.
- Shelf Life: MUST BE REFRIGERATED! Keeps 2 weeks.
- Variations:.
- Lime Curd: substitute lime juice and increase grated lime peel to 2 tablespoons.
- Orange Curd: Use orange juice, decrease sugar to 2/3 cup. 1 tablespoon orange peel.
- Grapefruit Curd: Use grapefruit juice, same sugar and zest as lemon curd.
Nutrition Facts : Calories 1275.4, Fat 77.8, SaturatedFat 44.8, Cholesterol 826.7, Sodium 40.1, Carbohydrate 141.8, Fiber 0.7, Sugar 135.7, Protein 10.7
LEMON CURD FOR LEMON MERINGUE CUPCAKES
This great recipe for lemon curd, from "Martha Stewart's Baking Handbook," can be used when making Lemon Meringue Cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- Combine yolks, lemon zest, lemon juice, and sugar in a heavy-bottom saucepan; whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon (be sure to scrape the sides of the pan), until the mixture is thick enough to coat the back of the spoon, 8 to 10 minutes, and registers 160 degrees on an instant-read thermometer.
- Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth. Strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and set, at least 1 hour or up to 1 day.
LEMON CUPCAKES WITH RASPBERRY
This delicious cupcake recipe is courtesy of Amy Berman from Vanilla Bake Shop.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 2 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar together until light and fluffy. Add vanilla; beat to combine. Add egg yolks, one at a time, beating well after each addition.
- Sift together both flours, baking powder, and salt into a large bowl. With the mixer on low, add flour mixture; mix until well combined. Add sour cream; mix until well combined.
- In a clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Gently fold egg whites into batter.
- Fill each muffin cup half full with batter. Transfer muffin tins to oven and bake until a skewer inserted into the center of one of the cupcakes comes out clean, 20 to 24 minutes. Let cupcakes cool completely.
- Using an apple corer, make a hole in the top of each cupcake, taking care not to push the corer through the bottom; remove cake from hole. Fill a squirt bottle with lemon curd and squeeze curd into holes.
- Fit a pastry bag with a 3/8-inch plain round tip and fill with buttercream. Pipe buttercream in a circular motion on top of each cupcake; sprinkle with sanding sugar. Pipe a dollop of buttercream in the center of each cupcake and top with a raspberry.
EXTRA MOIST LEMON CUPCAKES
Make and share this Extra Moist Lemon Cupcakes recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350*.Line 12 muffin tins with paper liners and set aside.
- To make the batter:.
- whisk flour, baking soda, baking powder and salt in a small bowl -- set aside.
- In medium bowl, beat the butter till light and fluffy --
- With mixer on high speed, gradually beat in sugar, and continue beating till mixture is very light and fluffy.
- Lower speed to medium, beat in eggs, one at a time, beating just until blended, then beat in lemon juice, and zest and extract.
- Lower speed to low, alternately beat in flour mixture and yogurt.beating just till blended.
- to make the syrup.stir lemon juice and sugar in small cup --
- Gently remove paper.replace baked cakes in tins, spoon syrup over the cakes.cool completely on rack --
- Handle the cakes very gently.they will be tender and sticky.
- Bake cakes about 20 minutes -- .
Nutrition Facts : Calories 176.7, Fat 7, SaturatedFat 4.2, Cholesterol 47.6, Sodium 135.3, Carbohydrate 26, Fiber 0.5, Sugar 15, Protein 2.9
More about "martha stewart lemon cupcakes recipes"
MARTHA STEWART’S LEMON MERINGUE CUPCAKES | MARTHA …
From youtube.com
Author Martha StewartViews 180K
MARTHA'S MEYER LEMON CUPCAKES - TODAY
From today.com
Estimated Reading Time 2 mins
LEMON-YOGURT CUPCAKES RECIPE | PBS FOOD
From pbs.org
CUPCAKE RECIPES | MARTHA STEWART
From marthastewart.com
10 BEST MARTHA STEWART LEMON CURD RECIPES | YUMMLY
From yummly.com
10 BEST MARTHA STEWART MEYER LEMON RECIPES - YUMMLY
From yummly.com
10 BEST MARTHA STEWART LEMON CAKE RECIPES | YUMMLY
From yummly.com
LEMON MERINGUE CUPCAKES - MARTHA STEWART CUPCAKE …
From foodlibrarian.com
MARTHA STEWART'S LEMON CURD RECIPE - ALL INFORMATION ABOUT …
From therecipes.info
MARTHA STEWART DEVIL'S FOOD CUPCAKES : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
LEMON MERINGUE CUPCAKES... MARTHA STEWART RECIPE. | MARTHA …
From pinterest.com.au
39 MARTHA STEWART CUPCAKES IDEAS - PINTEREST
From pinterest.ca
LEMON CUPCAKES WITH VANILLA FROSTING - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
MARTHA STEWART LEMON CUPCAKE RECIPE - CREATE THE MOST …
From recipeshappy.com
MARTHA STEWART LEMON MERINGUE BEST RECIPES
From findrecipes.info
MARTHA STEWART’S LEMON MERINGUE CUPCAKES | MARTHA BAKES RECIPES
From topchef.recipes
MARTHA STEWART’S LEMON MERINGUE CUPCAKES | MARTHA BAKES RECIPES
From roberts.curatedchefs.recipes
LEMON MERINGUE CUPCAKES - BY ANDREA JANSSEN
From byandreajanssen.com
MARTHA STEWART BLUEBERRY CUPCAKES - CREATE THE MOST AMAZING …
From recipeshappy.com
MARTHA STEWART GENOISE CAKE RECIPE - THERESCIPES.INFO
From therecipes.info
MEYER LEMON CUPCAKES RECIPE - DESSERTS MAGAZINE
From dessertsmagazine.com
MARTHA STEWART’S LEMON MERINGUE CUPCAKES | MARTHA BAKES RECIPES
From theglobalherald.com
LEMON MERINGUE CUPCAKES | LEMON MERINGUE CUPCAKES RECIPE, …
From pinterest.ca
RECIPES - MARTHA STEWART
From martha.com
LEMON MERINGUE CUPCAKES RECIPE | RECIPE | LEMON MERINGUE …
From pinterest.ca
ORANGE GINGER POPPY SEED CAKE MARTHA STEWART RECIPES
From recipes.servegame.org
MARTHA STEWART’S LEMON MERINGUE CUPCAKES | MARTHA BAKES RECIPES
From menu.pegapinta.com
MARTHA STEWART MAKES CUPCAKES 4 WAYS - YOUTUBE
From youtube.com
DOUBLE-LEMON CUPCAKES | MARTHA STEWART RECIPES, LEMON CURD …
From pinterest.ca
BEST FROSTING AND ICING RECIPES, FROM BUTTERCREAM AND CREAM …
From marthastewart.com
MARTHA STEWART CUPCAKES RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
RECIPES FROM MARTHA STEWART'S CUPCAKES | LEITE'S CULINARIA
From leitesculinaria.com
MARTHA STEWART’S LEMON MERINGUE CUPCAKES | MARTHA BAKES …
LEMON CUPCAKE MARTHA STEWART RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
LEMON-YOGURT CUPCAKES RECIPE | PBS FOOD
From pinterest.ca
MARTHA STEWART LEMON BUNDT CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
MARTHA STEWART CUPCAKES RECIPES
From divinoscupcakes.blogspot.com
LEMON CUPCAKE RECIPE MARTHA STEWART - CREATE THE MOST …
From recipeshappy.com
MARTHA STEWART’S LEMON CUPCAKES WITH LEMON PUDDING
From jaderbomb.com
MARTHA STEWART’S LEMON MERINGUE CUPCAKES | MARTHA BAKES RECIPES
From pinterest.com
You'll also love