Wednesday, April 16, 2014

Lemon Meringue Cupcakes #recipe for Easter


From Daryl aka Avery:
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.

Ingredients:


 For the cupcakes:

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.