Tag Archives: beautiful dessert

Angelic Lemon Meringue Cupcakes


What is your favorite pie? I’ve been on a kick lately that I want to make my favorite pies or cakes into cupcakes so that I can easily share them. Lemon Meringue is absolutely my favorite pie. I mean basically any dessert with lemon in it and I am sold!

During the summer my favorite dessert is a slice of Angel Food cake topped with fresh raspberries, strawberries and blackberries and whipped cream. Yum! So naturally I decided to combine these two and make a super delicious cupcake to share with all my friends at work!


When you try this recipe get ready to whip some eggs! Whipped egg whites will give you that light, fluffy, airy and fun dessert! One of my favorite things about this recipe was that I could make parts of it and then assemble it all on a different day.  The lemon curd can be made and stored days in advance. I usually like to use Meyer lemons when I bake, but this time I had to use regular lemons because they were big and beautiful and the Meyer lemons were looking kinda sad.

Makes 30 cupcakes.

Ingredients:

Lemon Curd

  • 4 Large Meyer Lemons, juiced (should be about 1/2 cup) and zested
  • 1 Cup Sugar
  • 5 Egg Yolks
  • 1/2 Cup Butter, cubed

Angel Food Cupcake:

  • 12 Egg Whites, room temperature (they will whip faster)
  • 1 1/2 Cup Sugar, split
  • 1 Cup Cake Flour, sifted. This will help you really get that light and fluffy perfect angel food texture.
  • 1 1/2 tsp Cream of Tartar
  • 1/4 tsp Salt
  • 2 tsp Vanilla Extract
  • 1 tsp Lemon Emulsion or 1/2 tsp extract

Meringue Topping:

  • 5 Egg Whites
  • 1 1/4 Cup Sugar
  • 1 Tsp Vanilla Extract
  • 1/2 tsp Cream of Tartar

To make the curd:

In a small dish stir together the sugar and lemon zest. Let it macerate for about 5 minutes, this will help release some of those fragrant oils from the zest. In a small saucepan add the sugar, zest, butter, juice and yolks. Over medium heat cook for 12-15 minutes gently stirring constantly. The butter will melt and the  sauce will start to thicken. Remove from heat and let cool for 5 minutes stirring occasionally. If you are looking for a very smooth jelly consistency then push the curd through a mesh sieve.

Transfer to a glass jar. Cover with plastic wrap so that it touches the top of the curd. Let it come to room temperature.

Store in the fridge.

To make the cupcake:

Preheat oven to 375.

In a stand mixer whip your egg whites on a medium speed until soft peaks form. Slowly add 3/4 cup sugar. Continue whipping until stiff peaks form. When you can remove the whisk and the peaks will stay in place you know that you are there. Beat in the cream of tartar, salt and the vanilla and lemon. In a medium bowl whisk together the flour and 3/4 cup sugar.

Using a spatula gently fold in the dry mix. I saw a technique that shows in a cingular motion running the spatula all around the edge of the bowl and then directly through the center. This helps keep the eggs light and airy and full incorporate the dry ingredients.

Fill  cupcake liners with the batter until they are almost full. Bake for 15-18 minutes until the cake bounces back when you lightly press on it. Remove from oven and cool on a wire rack.

To make the meringue:

In a double boiler or place your metal stand mixer bowl over a pan with a few inches of water. Add all ingredients into the bowl. Over a medium heat whisk together the ingredients. It will start to turn syrupy. Once your mixture reaches between 120 and 140 degrees remove from heat. Using a hand mixer or your stand mixer beat the frosting for 7-10 minutes until stiff peaks form. Make sure that your peaks don’t move at all. Occasionally scrape down the sides of the bowl.

Pick your favorite piping tip and move frosting into a piping bag.

To assemble cupcakes:

Using a filling tip add the lemon curd into a piping bag. Gently fill each cupcake with the lemon curd. Generously pipe frosting onto each cupcake. Using a kitchen torch gently brown the meringue. It is so fun to watch it slightly puff up and get that perfect golden brown!

I hope you give these a try….they are amazing and your friends and family will definitely appreciate it!

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Spring Marbled Cake Balls


I wanted to make something bright and fun for spring. What is better than spring colored cake balls?!? The first few times I made cake balls were with my sister. I had never really heard of them before, but we made some pumpkin cake rolls several years ago and I was hooked! I’ve tried several different kinds of truffles and dipped balls. This is my very first solo cake ball though. I am still working on my ball rolling technique.

I wanted to make plenty for all my peeps at work so I baked 4 cakes! Yowza! I also know that these are pretty large, but they aren’t very rich so you can definitely eat a full one. I made my favorite White Chocolate Buttercream and added some Meyer lemon zest and juice. So it ends up being perfectly light and fresh! 


You can definitely adjust this recipe based on how many you want to make. You can divide 1 box white cake mix into 2-4 different colors. You can get 12-24 cake balls out of one cake based on how big you want them.

Ingredients:

  • 2 boxes White Cake Mix
  • 1 box Blue Velvet Cake
  • 1 box Pink Velvet Cake
  • To make them you will need Butter, vegetable oil and water.
  • Yellow And Green food coloring. I prefer Wilton Icing Colors

Frosting:

  • 1 1/2 Cup Salted Butter, softened
  • 2 Meyer Lemons, zest and juiced
  • 1 tsp Salt
  • 1 1/2 Cup White Chocolate, melted
  • 3-4 Cups Powdered Sugar
  • Optional: 1-2 tsp Lemon Emulsion

Coating:  2 packages Almond bark

Decorations: Sprinkles, colored candy melts, or whatever tickles your fancy!

Bake cakes according to package directions. I recommend using clear glass pans to reduce the amount of browned edges. Let cool until room temperature.

In seperate bowls break up the different colored cakes into fine crumbs. I used my hands by taking a large piece of cake and moving my hands in circles getting closer and closer. (Maybe it’s time to upgrade to a video blog). Anyways, you’re smart people. You can figure out how to take a whole cake into little crumbs. Remove any browned pieces that won’t crumble and dispose of them into your mastication receptacle. (Maybe I have had too much wine)

To make the frosting. Beat the butter until it’s smooth. Add lemon zest, juice, salt and 1 Cup powdered sugar. Beat until well mixed. Once the melted white chocolate is cooled so that it is just warm to the touch slowly drizzle it into the frosting while beating it consistently. Add the rest of the powdered sugar one cup at a time until you reach your desired consistency. Beat for 3-5 minutes to get your frosting nice and fluffy.

In your cake crumb bowls add 1/2 Cup frosting at a time. Use your hands to mix it in. You will know that you have enough frosting in there if you make a small ball and press your thumb down in the middle and it stays together and doesn’t break apart at the edges.

To assemble:

Take equal parts of each color cake and roll into a ball. I used about 1 Tbsp of each color. Line a cookie sheet with wax paper and place the rolled balls on the cookie sheet. Place in the fridge for at least 15-20 minutes.

In a small crockpot or a large bowl melt the almond bark. Use a fork to dunk the chilled cake balls in the almond bark, gently toss around until fully coated. Place back on the wax paper. Add sprinkles or desired decorations immediately. I dunked 3 balls and then decorated them. And so on and so forth. After a few minutes they should be hard enough to be able to be moved onto your serving tray or storage container.