Cupcakes Again

This month, for the Martha Stewart Cupcake Club, we made Lemon Meringue Cupcakes. I actually made these a few weeks ago for my book club, and they were delicious. Everyone loved them...family and book club members!

The cake part - a lemony buttermilk cake - was a bit dry, but then I find that with a lot of Martha's cupcakes. I think, in the future, that I might find a nice moist vanilla cake recipe and add some lemon juice and zest to flavour it up.

The best part was the toppings...first a most delicious lemon curd was spread on each cupcake. This is like a super lemony jam. I could eat spoonfuls of this, and my friend Amy has (side note to Amy - I ended up using the MS recipe not yours, since my qualms about using so many eggs were settled by realizing that it was just egg yolks, and I needed the egg whites for the rest of the icing).

After the lemon curd (weird name), the cakes were topped with my old nemisis - 7 minute frosting. After reading everyone's helpful comments last time I blogged about this, I let it beat for a long, long time and it worked. It became thick and stayed in place. A bit too thick...after piping about 10 cupcakes, it became to hardened to do anymore, so I just plopped on blobs of icing for the rest. Still tasty, not so pretty. But this frosting is always so shiny...

Finally, the frosting was lightly browned with a kitchen torch - which I don't have. I briefly considered using James' real blow torch...but opted instead to stick them under the broiler for a few minutes.

So the final conclusion - I will make these again (at least the toppings...).

Thanks Megan, for choosing these!