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Double Feature: Cupcakes!

August 31, 2011

I’ve been M.I.A. the past couple weeks and I’m starting to feel very  guilty about my absence… However, I am in the middle of making a delicious treat as I type to share with you tomorrow or Friday, so until then I have two old favorites to share for a little taste-tester… Two delicious, seasonal cupcake recipes before the summer is officially over (perhaps to make for Labor Day Weekend, I think so)!

First, Lemon Meringue Cupcakes with Lemon Swiss Meringue Buttercream and second, White Chocolate Cupcakes with a Raspberry Filling and Raspberry Swiss Meringue Buttercream. Whoa, that was a mouthful!

Earlier, I complained about not having the perfect lemon cupcake recipe. Thankfully for Martha Stewart and a ton of reviews and recommendations, I found the tart lemon cupcake recipe I was searching for! They are light and fluffy with the perfect balance of tart and sweet. I used the same Lemon Swiss Meringue Buttercream from the last time and topped it with a cute little lemon drop candy.

My inspiration for the White Chocolate Raspberry Cupcakes evolved from my obsession with White Chocolate Raspberry Cheesecake. After eating my fill of cheesecake, I decided to use the same delicious flavor combination in a different form—cupcakes!

 The cupcake was dense and moist with a subtle sweetness from the white chocolate. The raspberry filling is delicious on it’s own, but when it gets incorporated into the frosting it is one of the most tastiest frostings to date. I am begging you to take the time to make Swiss Meringue Buttercream, you will never go back to the plain old buttercream frosting again, it is amazing!

 Lemon Meringue Cupcakes recipe by Martha Stewart:

Cupcake:

3 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

2 cups sugar

4 large eggs, room temperature

Finely grated zest of 3 lemons (about 3 tablespoons), plus 2 tablespoons fresh lemon juice

1 teaspoon pure vanilla extract

1 cup buttermilk

  1. Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt.
  2. 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.
  3. 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.

Lemon Meringue Buttercream recipe adapted from Annie’s Eats:

4 large egg whites

1¼ cups sugar

3 sticks (1½ cups) unsalted butter, at room temperature

1 tablespoon fresh lemon juice

½ teaspoon lemon extract

Zest of one lemon

Color gel, optional

  1. Combine the egg whites and sugar in a heatproof bowl set over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.
  2. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.  Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.  (The bowl should be cool to the touch.)
  3. Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated.  If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (or longer – don’t worry, it will come together!)
  4. Add in lemon juice, zest, and extract until smooth and completely incorporated, scraping down the sides of the bowl as needed.
  5. If using color gel, add 1-2 drops, then beat until blended to make a pale, yellow frosting.
  6. Fill a pastry bag fitted with a decorative tip with the frosting.

White Chocolate Raspberry Cupcakes recipe by Tracey’s Culinary Adventures:

Cupcake:

1 ½ cups all purpose flour

1 teaspoon baking powder

½ teaspoon salt

1/3 cup butter, softened

¾ cup sugar

2 large eggs, at room temperature

4 oz white chocolate, chopped

1 teaspoon vanilla extract

1 cup plus 1 tablespoon milk

  1.  Preheat oven to 325 F.  Line muffin pans with paper liners.
  2. Whisk the flour, baking powder and salt together in a medium bowl.  Add the white chocolate to a small microwave-safe bowl and heat in 30 second intervals at 50% power, stirring in between each interval, until melted and smooth.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light, about 3-4 minutes.  Add the eggs, one at a time, beating well after each addition.  Mix in the white chocolate and vanilla extract.  With the mixer on low, alternately add the flour mixture (in 3 additions) and milk (in 2 additions), starting and ending with the flour.  Beat just until incorporated.
  4. Divide the batter evenly among the prepared pans, filling each about 2/3-3/4 full.  Bake for 18-22 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.  Transfer the pan to a wire rack and let the cupcakes cool for 5 minutes before removing them from the pan to cool completely.

Raspberry Filling:

1 (12 oz.) bag frozen raspberries, thawed

¼ cup sugar

1 tablespoon cornstarch

  1.  Add the raspberries to the bowl of a food processor. Process until smooth. Strain the mixture through a fine mesh sieve into a small saucepan to remove the seeds (this takes a few minutes, just be patient and keep using a rubber spatula to push it through). Add the sugar and cornstarch to the pan, whisking to combine. Bring the mixture to a boil over medium-low heat, whisking often. When it reaches a boil, remove the pan from the heat and let cool slightly. Chill before filling cupcakes.

 Raspberry Swiss Meringue Buttercream adapted from Annie’s Eats:

4 large egg whites

1¼ cups sugar

3 sticks (1½ cups) unsalted butter, at room temperature

Leftover Raspberry Filling (recipe above)

  1.  Combine the egg whites and sugar in a heatproof bowl set over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.
  2. Transfer the mixture to the bowl of a stand mixer** fitted with the whisk attachment.  Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.  (The bowl should be cool to the touch.)
  3. Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated.  If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (or longer – don’t worry, it will come together!)  Blend in the raspberry puree until smooth and completely incorporated, scraping down the sides of the bowl as needed.
  4. Fill a pastry bag fitted with a decorative tip with the frosting.
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5 Comments leave one →
  1. August 31, 2011 8:00 am

    OMG THree sticks of butter…I already LOVe it!

  2. August 31, 2011 4:16 pm

    YUMMMM

  3. Shane Birkey permalink
    June 23, 2012 1:12 pm

    Both of these look and sound so yummy! How many cupcakes does each recipe yield?

    • June 23, 2012 3:31 pm

      Thank you! The Lemon Meringue cupcakes recipe yields 24 and the White Chocolate Raspberry Cupcakes yields around 15-18 cupcakes.

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