MERINGUE FLOWER CUPCAKES
Make any batch of cupcakes special occasion-worthy by piping a bouquet of flowers on top.
Provided by Martha Stewart
Categories Cupcake Recipes
Yield Makes 24 cupcakes
Number Of Ingredients 5
Steps:
- Preheat oven to 175 degrees. Fit pastry bag with coupler, and fill with meringue. Pipe flowers and petals onto parchment-lined baking sheets, using different tips to create a variety of shapes and sizes. (We used a leaf tip, multi-opening tip, and star tip. You will need about 16 flowers and petals per cupcake.)
- Bake until meringue is dry but not brown, about 30 minutes. Let cool on parchment on wire racks.
- Mound tops of cupcakes with frosting. Immediately arrange meringue flowers and petals on tops.
LEMON MERINGUE CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 12 cupcakes
Number Of Ingredients 20
Steps:
- Make the cupcakes: Preheat the oven to 350 degrees F and line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder, baking soda and salt in a bowl until combined. Whisk the eggs, granulated sugar, milk, vegetable oil, lemon zest, lemon juice and vanilla in a large bowl until combined. Whisk the flour mixture into the egg mixture.
- Divide the batter evenly among the prepared muffin cups, filling them to just below the rim. Bake until a toothpick inserted into the center of a cupcake comes out clean, 25 to 30 minutes. Let cool 15 minutes in the pan, then transfer to a rack to cool completely.
- Make the meringue: Beat the egg whites and salt in a large bowl with a mixer on medium speed until foamy, about 1 minute. Increase the mixer speed to high and gradually beat in 2 tablespoons granulated sugar; beat until stiff shiny peaks form, about 3 minutes.
- Combine the remaining 6 tablespoons granulated sugar, the corn syrup and 1/4 cup water in a saucepan over medium-high heat. Cook until the mixture registers 245 degrees F on a candy thermometer, about 6 minutes; remove from the heat. With the mixer on medium speed, 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 and pipe onto the cupcakes; set aside at room temperature to firm up, about 15 minutes.
- Meanwhile, make the glaze: Whisk the confectioners' sugar, lemon juice, limoncello and food coloring in a microwave-safe bowl until smooth. Microwave 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, letting the excess drip off. If the glaze gets too thick, microwave 20 seconds.
ORANGE MERINGUE CUPCAKES
These cupcakes are a citrus-lover's dream: We worked orange into the cake and the frosting!
Provided by Food Network Kitchen
Time 2h
Yield 24 cupcakes
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Line 24 muffin cups with paper liners.
- Put the flour, baking powder and salt into the bowl of a food processor. Add the sugar and orange zest and pulse a few times to combine evenly. Add the butter and pulse until the mixture looks like coarse sand, with some pea-size bits of butter.
- Whisk together the milk, vanilla and eggs in a small bowl or measuring cup with a spout. With the food processor running, pour in the milk mixture and process until smooth.
- Divide the batter evenly among the prepared muffin cups, filling them two-thirds full. Bake until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when pressed gently, 20 to 25 minutes. Cool the cupcakes in the pans on a rack for 10 minutes, then remove and cool completely.
- Bring a few inches of water to a boil in a medium saucepan. Whisk together the egg whites, sugar, orange juice and zest, cream of tartar and salt in a medium heat-safe bowl. Set the bowl over the saucepan, making sure the bottom of the bowl does not touch the water. Continue whisking until the mixture is hot to the touch and the sugar dissolves, about 2 minutes. Remove the bowl from the saucepan and beat, using an electric mixer at medium-high speed, until the meringue is cool and holds a stiff peak, about 7 minutes.
- Generously pipe or spoon the frosting onto the cupcakes. Sprinkle with orange zest.
LEMON MERINGUE CUPCAKES
Classic lemon meringue pie inspired these gorgeous little cupcakes. The tangy treats hide a surprise lemon pie filling and are topped with fluffy toasted meringue. Make them for your next special gathering. -Andrea Quiroz, Chicago, Illinois
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the cake mix, water, oil, eggs and lemon zest; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean., Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with pie filling. Push the tip into the top of each cupcake to fill., In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Pipe over tops of cupcakes., Bake at 400° for 5-8 minutes or until meringue is golden brown. Cool for 10 minutes before removing from pans to wire racks to cool completely. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 153 calories, Fat 5g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 176mg sodium, Carbohydrate 25g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
SWISS MERINGUE BUTTERCREAM FOR CUPCAKES
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes about 9 cups, enough for about 28 cupcakes
Number Of Ingredients 4
Steps:
- Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.
- Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.
- Add the butter, one piece at a time, and beat until incorporated after each addition. Don't worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add vanilla, and beat just until combined.
- Switch to the paddle attachment, and beat on the lowest speed to eliminate any air pockets, about 5 minutes. If using buttercream within several hours, cover bowl with plastic wrap, and set aside at room temperature in a cool environment. Or transfer to an airtight container, and store in the refrigerator, up to 3 days. Before using, bring buttercream to room temperature, and beat on the lowest speed with the paddle attachment until smooth, about 5 minutes.
LEMON MERINGUE CUPCAKES
A cupcake with lemon curd and a meringue top. From the cookbook Cupcakes -- A Fine Selection of Sweet Treats
Provided by SweetSueAl
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Lightly grease 12 standard muffin cups.
- Sift the flour into a large bowl and stir in 1/4 cup of the sugar. Make a well in the center.
- Place the egg and egg yolk in a bowl and add a pinch of salt. Beat the eggs together, then stir in the milk, vanilla, and butter. Pour the egg mixture into the well in dry ingredients. Fold in gently until just combined -- batter will be lumpy.
- Divide the mixture evenly between the muffin cups. Bake for 15 minutes -- the cakes will only rise a little way up the cups. (Leave the oven on the same temperature).
- Cool the cakes in the muffin tins for about 10 minutes, then loosen with a knife, but leave in the tin.
- Hollow out the center of each cake with a melon baller, being careful not to pierce through the base of the cake.
- Stir the lemon curd well, then spoon into a piping bag fitted with a 1/2 inch plain nozzle. Carefully pipe the curd into the cavity of each cake.
- Whisk the egg whites in a clean dry bowl until soft peaks form. Add a quarter of the remaining sugar at a time, beating well after each addition, until stiff glossy peaks form.
- Place 1 heaping tablespoon of the meringue mixture on top of each cake and form peaks wit hthe back of a spoon. Sprinkle with a little of the extra sugar over the meringue.
- Return the cakes to the oven for 5 minutes or until the meringue is lightly golden and crisp and the cakes come away slightly from the side of the tin.
- Cool in the tin for 10 minutes, then carefully transfer to a wire rack. The meringue topping might come off the cakes when they first come out of the oven, so handle the cakes carefully. The meringue will adhere to the cakes as they cool.
- Serve warm or at room temperature. The cakes are best eaten the day they are made so the meringue stays crispy.
Nutrition Facts : Calories 180.3, Fat 6.5, SaturatedFat 3.8, Cholesterol 48.8, Sodium 290, Carbohydrate 26.8, Fiber 0.5, Sugar 12.6, Protein 3.6
More about "meringue flower cupcakes recipes"
LEMON MERINGUE CUPCAKES | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (14)Total Time 45 minsServings 12Calories 260 per serving
- Preheat the oven to 400°F and line a 12-cup cupcake or muffin pan with paper liners; spritz the liners lightly with cooking spray., To make the cupcakes: Place the following in the bowl of your mixer: the cake flour, baking powder, salt, baking soda, sugar, butter, egg, vanilla and lemon oil.
- The mixture will be thick at first, but will smooth out as you mix., Add the remaining 1/3 cup (76g) buttermilk and mix on medium speed for 1 minute.
- Scrape the bottom and sides of the bowl, and mix briefly, if necessary., Fill each well of the pan 2/3 full, and bake the cupcakes for 15 to 18 minutes, until they're light golden brown on the edges.
MERINGUE BOUQUET CUPCAKES RECIPE - HEALTHY RECIPE
From healthbenefitstimes.com
Estimated Reading Time 1 min
BUTTERMILK CUPCAKES WITH SWISS MERINGUE BUTTERCREAM
From countryliving.com
LEMON MERINGUE PIE CUPCAKES | BETTER HOMES & GARDENS
From bhg.com
HOW TO MAKE MERINGUE POPS - BEST MERINGUE POPS RECIPE
From womansday.com
VANILLA MERINGUE ROSES - THE TOUGH COOKIE
From thetoughcookie.com
ITALIAN MERINGUE BUTTERCREAM | ITALIAN RECIPES | GOODTOKNOW
From goodto.com
HUMMINGBIRD CUPCAKES WITH PINEAPPLE 'FLOWERS' RECIPE - PUREWOW
From purewow.com
MERINGUE FROSTED CUPCAKES RECIPE - OLIVEMAGAZINE
From olivemagazine.com
MERINGUE FLOWER CUPCAKES - MEALPLANNERPRO.COM
From mealplannerpro.com
HOW TO MAKE MERINGUES TO DECORATE YOUR CAKES - MERINGUE
From youtube.com
VEGAN LEMON MERINGUE CUPCAKES - WALLFLOWER KITCHEN
From wallflowerkitchen.com
LEMON MERINGUE CUPCAKES RECIPE - HOUSE & HOME
From pre.houseandhome.com
LIME MERINGUE CUPCAKES RECIPE BY ARIFA - COOKPAD
From cookpad.com
LEMON MERINGUE CUPCAKES | RECIPE | THE FLOWER THAT BLOOMS
From theflowerthatblooms.wordpress.com
HOW TO MAKE MERINGUE FROSTING FOR CUPCAKES - BELLA CUPCAKE …
From bellacupcakecouture.com
SWISS MERINGUE BUTTERCREAM RECIPE | BAKERSLOVE
From bakers-love.com
CHOCOLATE CUPCAKES WITH MERINGUE - FINE DINING LOVERS
From finedininglovers.com
HIBISCUS-MERINGUE-FROSTED VANILLA CUPCAKES - WOODLAND FOODS
From woodlandfoods.com
PURPLE FLOWER MERINGUE COOKIES RECIPE - THIS MOM'S CONFESSIONS
From janinehuldie.com
MERINGUE FLOWER CUPCAKES RECIPE | RECIPE | HAZELNUT CAKE, …
From pinterest.co.uk
38 MERINGUE & FROSTING IDEAS IN 2022 | CUPCAKE CAKES, FROSTING …
From pinterest.ca
LEMON MERINGUE CUPCAKES - ANASTASIA RECIPES
From anastasiarecipes.com
SWISS MERINGUE FLOWER CUPCAKES - CAKE STYLE
From cake.style
MERINGUE FLOWER CUPCAKES RECIPE | RECIPE | MERINGUE, CHOCOLATE …
From pinterest.com
MERINGUE POP FLOWER POT CAKE TUTORIAL - SUGAR GEEK SHOW
From sugargeekshow.com
LEMON MERINGUE CUPCAKES - THE KIWI COUNTRY GIRL
From thekiwicountrygirl.com
LEMON MERINGUE FLOWERS RECIPE | DR. OETKER
From oetker.co.uk
MERINGUE FLOWER CUPCAKES RECIPE | RECIPE | MERINGUE RECIPE, …
From pinterest.ca
MERINGUE VANILLA CUSTARD CUPCAKES (BRAZO DE MERCEDES CUPCAKES)
From mamalolacooks.com
LEMON CUPCAKES WITH BUTTERCREAM MERINGUE FROSTING - SUGAR AND …
From sugarandcharm.com
MERINGUE FLOWER CUPCAKES RECIPE | RECIPE | BAKED MERINGUE, …
From pinterest.co.uk
MERINGUE POWDER BUTTERCREAM FLOWERS - MOM LOVES BAKING
From momlovesbaking.com
CUPCAKES WITH LEMON MERINGUE ENCHANTED CREAM® - FUNCAKES
From funcakes.com
LEMON MERINGUE CUPCAKES - KATIECAKES
From iheartkatiecakes.co.uk
FONDANT ROSE CUPCAKES - SUGARHERO
From sugarhero.com
MERINGUE ROSE COOKIES - HANIELA'S | RECIPES, COOKIE & CAKE …
From hanielas.com
LAVENDER CHIFFON CUPCAKES WITH SWISS MERINGUE BUTTERCREAM, …
From en.petitchef.com
LEMON MERINGUE CUPCAKES - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
PINEAPPLE COCONUT CUPCAKES - CATHERINE ZHANG
From zhangcatherine.com
MERINGUE FLOWERS - CELEBRATION GENERATION
From celebrationgeneration.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search