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CUPCAKES - Lemon Meringue Cupcakes
Nb persons: 12
Yield:
Preparation time:
Total time:
Source:
Lemon Meringue Muffins Ingredients | |
6 tablespoons | butter, softened |
1 cup | sugar, divided |
2 | eggs |
1/2 cup | plain yogurt |
2 tablespoons | lemon juice |
1 tablespoon | grated lemon peel |
1/4 teaspoon | lemon extract |
1-1/3 cups | all-purpose flour |
1/2 teaspoon | baking powder |
1/2 teaspoon | baking soda |
2 | egg whites |
Directions
Preheat oven to 350°. In a large bowl, cream butter and 2/3 cup
sugar until light and fluffy. Add eggs, one at a time, beating well
after each addition. Beat in yogurt, lemon juice, peel and extract.
In another bowl, whisk flour, baking powder and baking soda. Add to
creamed mixture; stir just until moistened. Fill greased or
paper-lined muffin cups three-fourths full. Bake 17-19 minutes or
until toothpick inserted in center comes clean. Remove from the
oven. Increase oven setting to 400°.
Meanwhile, in a small bowl, beat egg whites on medium speed until
soft peaks form. Gradually add remaining sugar, 1 tablespoon at a
time, beating on high after each addition until sugar is dissolved.
Continue beating until stiff glossy peaks form.
Spread or pipe meringue onto muffins. Bake 6-8 minutes longer or
until meringue is golden brown.
Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Refrigerate leftovers. Yield: 1 dozen.
© Taste of Home 2014
Recipe uploaded with Shop'NCook for iPhone.
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