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Lemon Meringue Cupcakes with a Raspberry Jewel--NEW

Recipe: Lemon Meringue Cupcakes with a Raspberry Jewel--NEW NEW

Remarks:

    These cupcakes are a new innovation. I took my lemon miracle cake recipe, added the raspberry jewel, converted it to cupcakes and put on the meringue frosting. Yummy and getting rave reviews from my friend Rachel (I call her the cupcake Queen) and her family. So now I’ll look forward to your reviews too.

Servings:
Makes 12 – 18 cupcakes.

Ingredients:

    Cupcake Ingredients:
    The ingredients common to all of the "Miracle" cakes are:
    2 large eggs
    1 cup of sour cream
    1/3 cup water
    1/2 cup vegetable oil

    For the Miracle Lemon Cake, also add:
    1 lemon cake mix
    3.4 oz. instant lemon pudding
    3/4 cup Limoncello liqueur (this can be made with more water and leave out the alcohol)

    Raspberry jewels
    12 – 18 raspberries
    4 Tbl of seedless raspberry jam
    Frosting:
    1 cup of sugar
    3 Tbl of water
    2 large egg whites
    Pinch of cream of tartar
    Pinch of salt

Instructions:

    Instructions: preheat oven to 350 degrees All you have to do is load the cupcake ingredients in the mixer and whiz it around for 3 minutes. Fill your cupcake tins half-full with the mixture. Then insert one raspberry “wrapped” in a bit of raspberry jam. Just plop it on top of the mixture. Then finish filling the cupcake tin with more mixture. Bake 17 – 20 minutes until done. Check for completion with a toothpick. If it comes out with no crumbs you are ready to frost
    To make frosting:
    Put the sugar and water in a small saucepan. Heat on high and stir until the sugar dissolves. Should only take 2 – 3 minutes. In a large bowl, using a stand electric mixer (if you don’t have one this will take longer to do and is a bit trickier but possible) beat the egg whites with the tartar and salt until soft peaks form. Then, with the mixer on medium speed, very slowly pour the hot sugar syrup into the egg whites. Beat until the frosting is fluffy. This will take about 5 minutes.

    Immediately frost the cupcakes while the frosting is warm. It will stiffen up if you wait too long. I mound each cupcake so it has a pillow of frosting on top; like a soft serve ice cream cone would look. You can then carefully place the tray of frosted cupcakes under your broiler to brown the meringue (like a lemon meringue pie) or you can just leave them beautiful white.

Serving Suggestions:

    Eat when cool out of the broiler, or they are heavenly if you eat them right after you frost them while the frosting is still billowy. Even later, they are still wonderful. Store leftovers under a cake dome so you don’t crush the frosting. They will be best if eaten within a day or two at the most.

Enjoy. Cheers! Zola

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