Once the meringue topping reaches this stage, mix in the remaining vanilla extract and then transfer it to a piping bag. The meringue frosting will be ready when it forms stiff peaks, and no longer feels grainy when rubbed between your finger and thumb. Beat the egg whites until they are foamy, and then slowly add ¾ cup of granulated sugar to the bowl, one tablespoon at a time, leaving roughly 30 second increments between each addition. To make the meringue topping, add the three egg whites to a large clean bowl or stand mixer, and cream of tartar, if using.At this point, remove the bowl from the heat and immediately whisk in ½ cup of cubed unsalted butter, until the mixture is thick and glossy. Whisk the eggs thoroughly and then add 2 tablespoons lemon zest and the remaining lemon juice, and ⅔ cup of sugar, and then whisk continually for 7 to 8 minutes, until the mixture coats the back of a spoon. To make the lemon curd, add 2 large eggs to a bowl set over a saucepan of boiling water.Remove from the oven and set aside to cool. Transfer the batter to the prepared cupcake cases, filling each one amount ⅔ full, then bake the cupcakes for 20 minutes, until risen and springy.Carefully fold in ⅓ cup of fresh lemon juice, 2 tablespoons of lemon zest, and the whole milk, to create a smooth batter.Add this to the bowl containing the sugar, butter, and eggs, and mix until just combined. In a separate bowl, sift together the flour with the baking powder and the salt.Then, beat in 2 large eggs and 1 teaspoon of vanilla extract. In a large bowl or stand mixer, beat together 1 cup of granulated sugar with ½ cup softened unsalted butter until it is creamed.Zest and juice the four lemons, and then place to one side.Preheat the oven to 350 F and line a cupcake tray with 12 cupcake liners.
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