Ever since I went to brunch with two little cutie boys who craved the muffins offered at the buffet (muffins which I couldn't eat because they were made with wheat flour), I've been on the quest for the perfect gluten-free lemon muffin.
I've made a couple recipes, and I'll share those in the future weeks to come--all were good--but this week, because we're coming up on Easter, so I thought I'd share the "perfect" lemon meringue cupcake.
It's Kismet, isn't it, when a recipe you've been craving appears in a foodie magazine that shows up on your doorstep the very next day?
My husband, another cutie, is a Food Network junkie. He doesn't cook. He salivates. So he ordered the Food Network Magazine for the house. I've got to say, there are tons of good recipes, well laid out, many with gorgeous pictures. How can I resist thumbing through it? I don't have anything better to do, do I? (Ahem, yes, write...)
Anyway, I found this delicious recipe. It has three total steps. I only did two and was really satisfied! I'll include the third step if you are extremely industrious. [I've had a few too many kitchen disasters to ruin what was already perfect after the second step.]
I have to admit, I was a little leery about the amount of oil included in the recipe. It just didn't measure up to other recipes I've made. Proportions matter in chemistry. But these are the most moist cupcakes I've ever made gluten-free, and they have lasted a week without drying out. I know, how could they last a week if they're that good? Well, my sweet hubby is on a no-carb diet (bad me for filling the house with delicious aromas), and I'm pretty good at limiting myself to one a day.
Enjoy! And for those celebrating the season, Happy Easter. May the light shine!!!
LEMON MERINGUE
CUPCAKES
GLUTEN-FREE VERSION
TWEAKED FROM FOOD
NETWORK MAGAZINE, APRIL 2014
The batch made 12 cupcakes PLUS 6 minis.
2 large eggs
1 ¾ cups granulated sugar
1 cup whole milk (I used 2%)
¾ cup vegetable oil
Finely grated zest of 2 lemons
(2 tablespoons)
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 ¾ cups GF flour (I used Sweet
Rice/Tapioca)
½ teaspoon xanthan gum
½ teaspoon baking poder
¼ teaspoon baking soda
¼ teaspoon salt
For the meringue:
2 large egg whites
¼ teaspoon salt
½ cup granulated sugar
½ cup light corn syrup
¼ cup water
¼ teaspoon vanilla extract
For the glaze:
(optional)
2 ½ cups confectioners’ sugar
¼ cup fresh lemon juice (about 2 lemons)
1 tablespoon lemon-flavored liqueur (optional)
6-7 drops yellow food coloring (optional)
Directions:
Make the
cupcakes: Preheat oven to 350 degrees F
and line a 12-cup muffin pan with paper liners. (My batch made 12 plus 6 mini
muffins) Whisk the eggs, sugar, milk, vegetable oil, lemon zest, lemon juice,
and vanilla in a large bowl until combined.
Whisk the GF flour, xanthan gum,
baking powder, baking soda, and salt in a bowl until combined. Add the flour
mixture to the egg mixture and mix on medium high. Don’t over mix.
Divide
the batter among the muffin cups, filling them to just below the rim. Bake
until a toothpick inserted into the center of a cupcake comes out clean, 20-22
minutes (depending on your oven). Let cool 15 minutes in the pan, then transfer
to a rack to cool completely.
The minis came out a perfect golden. |
I might have cooked the larger 1 minute too long. It made them browner, but the same consistency and taste. |
Don’t start
making the meringue until the cupcakes are out of the oven. Beat the egg whites and salt in a large bowl,
using a mixer on medium speed for 1 minute. Increase the mixer speed to high
and add in 2 tablespoons of the sugar.
Beat until shiny peeks form, about 3 minutes.
Combine
the rest of the sugar (6 tablespoons), the corn syrup and ¼ cup water in a
saucepan over medium-high heat. Cook until the mixture registers 245 degrees on
a candy thermometer. Do NOT over cook!!
About 6 minutes.
Remove from heat. With the mixer on medium, slowly pour the
hot sugar syrup into the egg whites; increase the speed to high and beat until
the meringue is fluffy and cool, about 6 minutes. Beat in the vanilla. Transfer
the meringue to a pastry bag fitted with a large round tip. [I didn’t have one;
I used a spoon.] Pipe the mixture onto the cooled cupcakes; set aside at room
temperature to firm up, about 15 minutes.
I DID NOT DO
THE REST OF THE RECIPE, but here
are the instructions. Make the glaze: Whisk the confectioners’ sugar, lemon
juice, limoncello and food coloring in a microwave-safe bowl until smooth.
Microwave the mixture 1 minute, then whisk again until the sugar dissolves; let
cool about 5 minutes, stirring occasionally. Dip the meringue-covered tops of
the cupcakes into the glaze [MY FEAR WAS THE MERINGUE WOULD SLIDE RIGHT OFF; I
WAS CHICKEN.] Let any excess drip off [sort of like you would dipping an ice
cream into chocolate]. If the glaze gets too thick, microwave 20 seconds.
The
magazine’s cupcakes were much, much prettier than mine. I can't show you (for copyright reasons) but trust me. The cupcakes rose above the edges of the paper cups, like they were supposed to. Let’s hear it for
professional bakers…not to mention, gluten-free just doesn’t rise the same way
as regular flour. At least not for me. Sigh.
But, boy, was this batch ever tasty!!!
***If you wish to make these with regular flour,
simply swap out the flour and OMIT the xanthan gum! All the rest of the steps
are the same.
******************
They are so cute Daryl! I can see why you stopped before the glaze...
ReplyDeleteYep, one step short of perfect was good enough for me. ;)
DeleteDaryl / Avery
Mmmm, lemon! Thank you for doing the hard work of converting this recipe, Daryl. I will definitely try these.
ReplyDeleteBy the way, I just finished The Long Quiche Goodbye. Such a good book. Loved the characters, and since I'm from Ohio (and love cheese), the setting resonated with me, as well. Looking forward to more!
Oh, Karen, thanks. Music to my ears and you really perked me up this morning. :) Feeling a little under the weather, which hampers my creativity!
DeleteDaryl / Avery
I can't imagine how the glaze and the meringue would stay on. Maybe if you made a divot in the cupcake and put most of the meringue inside the cupcake. Then the glaze wouldn't cause the meringue to slide off. But they're beautiful just as they are!
ReplyDelete~Krista
Thanks, Krista, I agree. I couldn't figure it out either. I imagined photographers at the ready. The cook says, "Now!" They take a picture and then, kabam! The glaze drips off. Mess. Fiasco. But not in the magazine. LOL
DeleteDaryl / Avery
Daryl/Avery - What pretty cupcakes for Easter! I'm a fan of lemon meringue pie, but I've never had it in a cupcake, and this recipe looks easy and delicious. I'm in agreement with you on the glaze, too. Not needed. The meringue alone looks lovely. Good call. Thanks for sharing, and may your holiday week be delicious!
ReplyDelete~ Cleo
Thanks, Cleo! May your holiday week be, as well.
DeleteDaryl / Avery
This is really splendid, Daryl/Avery. I love everything about this recipe.
ReplyDeleteHappy Easter!
Hugs.
MJ
Thanks, MJ!
DeleteHugs,
Daryl / Avery
Daryl - thanks tons for this recipe. My daughter is coming for a visit in July and absolutely loves cupcakes. I will be making these for her visit :-)
ReplyDeleteThey so just yummy! Thanks for the idea and the recipe!
ReplyDelete