SEVEN-MINUTE FROSTING FOR LEMON MERINGUE CUPCAKES
This recipe for seven-minute frosting should be used when making Lemon Meringue Cupcakes or Coconut Cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 8 cups
Number Of Ingredients 4
Steps:
- Combine 1 1/2 cups sugar with the water and corn syrup in a small saucepan; clip a candy thermometer to side of pan. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until syrup reaches 230 degrees.
- Meanwhile, in the bowl of a standing electric mixer fitted with the whisk attachment, whisk egg whites on medium-high speed until soft peaks form. With mixer running, add remaining 2 tablespoons sugar, beating to combine.
- As soon as sugar syrup reaches 230 degrees, remove from heat. With mixer on medium-low speed, pour syrup down side of bowl in a slow, steady stream. Raise speed to medium-high; whisk until mixture is completely cool (test by touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes. Use immediately.
SEVEN-MINUTE FROSTING FOR CUPCAKES
Made with beaten egg whites, this frosting is similar to meringue, but is more stable and sturdy enough for piping. And, like meringue, it also takes well to browning with a small kitchen torch. Use immediately, as the frosting will harden quickly (have your piping bag ready). This recipe is from"Martha Stewart's Cupcakes."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Combine 1 1/2 cups sugar with the water and corn syrup in a small saucepan; clip a candy thermometer to side of pan. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until syrup reaches 230 degrees.
- Meanwhile, in the bowl of a standing electric mixer fitted with thewhisk attachment, whisk egg whites on medium-high speed until soft peaks form. With mixer running, add remaining 2 tablespoons sugar, beating to combine.
- As soon as sugar syrup reaches 230 degrees, remove from heat. With mixer on medium-low speed, pour syrup down side of bowl in a slow, steady stream. Raise speed to medium-high; whisk until mixture is completely cool (test by touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes. Use immediately.
CLASSIC CUPCAKES WITH LEMON MERINGUE FROSTING
Provided by Food Network Kitchen
Categories dessert
Time 1h55m
Yield 12 cupcakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Line the muffin tin with cupcake liners.
- Whisk the flour, baking powder, and salt together in a medium bowl.
- In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
- While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Take care not to over mix the batter. Divide the batter evenly in the prepared tin (about 1/3 cup batter per cup cake.)
- Bake until a tester inserted in the center of the cakes comes out clean, 20 to 25 minutes. Cool cupcakes on a rack in the tin for 10 minutes, then remove. Cool on the rack completely.
- For Meringue: Bring a few inches of water to a boil in a saucepan that can hold a mixer's bowl above the water. Whisk the egg whites, sugar, lemon juice and zest, cream of tarter and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes. Transfer the mixture to a standing mixer fitted with the whisk attachment and beat at medium-high speed until meringue is cool and holds a soft peak, about 5 minutes. Add a few drops of desired food coloring and continue beating until it holds stiff peaks.
- To decorate: Using a spoon, offset spatula or piping bag, dollop, spread or pipe meringue on top of each cupcake. Use the back of a spoon to create peaks and valleys in the cupcake as desired.
SEVEN-MINUTE FROSTING
This old-school frosting of egg whites and sugar comes together fast to give your cakes and cupcakes piles of fluffy, marshmallow-y swirls.
Provided by Sara Bir
Categories Dessert
Time 15m
Number Of Ingredients 7
Steps:
- Use the frosting: Use the frosting within 30 minutes. As it sits, the frosting becomes too tacky and deflated to work with. If someone comes to the door and you can't use the frosting immediately, drape a warm, damp kitchen towel over the bowl. This can buy you a little time.
- Serve: Cakes with this frosting are best enjoyed the day they are decorated; after about 4 hours, the frosting will look less glamorous and become tacky, with a chalky outer crust. It's still safe and delicious to eat. It's just not very pretty.
- Store cakes uncovered: Store cakes iced with seven-minute frosting uncovered and avoid having plastic wrap come into contact with the frosting-it'll stick to the wrap. If your cake is sliced you can fold plastic wrap or parchment over and press it against the cut part of cake to prevent it from drying out.
Nutrition Facts : Calories 17 kcal, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 6 mg, Sugar 4 g, Fat 0 g, UnsaturatedFat 0 g
LEMON MERINGUE CUPCAKES
Steps:
- Prepare the lemon cake mix according to the package instructions to make 24 cupcakes. Let cool completely.
- Using a melon baller or small spoon, scoop out a well from the top center of each cupcake. Trim the bottoms of the scooped pieces of cake to use as plugs.
- Place about 2 teaspoons lemon curd into the well of each cupcake and plug the hole with the reserved trimmed cake pieces.
- In the bowl of a stand mixer, combine the egg whites and cream of tartar. Mix the egg whites on medium-high speed until frothy, about 1 minute. Slowly pour in the sugar and continue to beat until the egg whites are glossy and form stiff peaks, about 5 minutes.
- Fit a pastry bag with a medium to large round pastry tip. Fill the pastry bag with the meringue. Pipe the meringue in a circular motion on top of each cupcake. Transfer the cupcakes to a sheet tray. Use a kitchen torch to toast the meringue tops until nicely browned, like a toasted marshmallow.
LEMON MERINGUE SURPRISE CUPCAKES
Surprise your guests with these wonderful lemon meringue cupcakes that are made using Betty Crocker™ Super Moist™ cake mix - a delicious dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, using water, oil and whole eggs. Cool 10 minutes; remove from pans to cooling racks. Cool completely. With end of wooden spoon handle, make deep, 3/4-inchwide indentation in center of top of each cupcake, not quite to bottom. Spoon lemon curd into resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off one bottom corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening.
- Increase oven temperature to 450°F. In 1-quart saucepan, mix sugar, 1/4 cup water and the salt. Cook over medium heat, stirring just until sugar dissolves. Heat to boiling. Boil about 8 minutes, without stirring, to 238°F on candy thermometer; remove from heat. In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until soft peaks form. Pour hot sugar syrup in thin stream over egg whites, beating until stiff peaks form. Beat in vanilla. Spoon meringue into decorating bag fitted with open #6 tip. Pipe meringue onto cupcakes. Place cupcakes on cookie sheet. Bake 2 to 4 minutes or until lightly browned.
Nutrition Facts : Calories 154, Carbohydrate 34 g, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg
SEVEN MINUTE FROSTING I
My mother used to make this as a base before making her marshmallow frosting on some of her cakes.
Provided by Carol
Categories Desserts Frostings and Icings White
Yield 12
Number Of Ingredients 5
Steps:
- Put egg whites, sugar, water and syrup in top of double boiler. Beat until mixed well. Place over rapidly boiling water. Beat constantly with electric beater while it cooks for 7 minutes or until it will stand in peaks when beater is raised. Remove from heat. Add vanilla. Beat. Fills and frosts 2 layer cake, 8 or 9 inch.
Nutrition Facts : Calories 102.9 calories, Carbohydrate 25.7 g, Protein 0.6 g, Sodium 9.8 mg, Sugar 25.3 g
FLUFFY SEVEN MINUTE FROSTING
This frosting takes approximately seven minutes to make.
Provided by obertolas
Categories Desserts Frostings and Icings White
Time 17m
Yield 32
Number Of Ingredients 6
Steps:
- Combine sugar, water, egg whites, salt, corn syrup, and vanilla in the top of a double boiler. Beat all ingredients about one minute before placing bowl or pan over the heat.
- Place over rapidly boiling water; beat at high speed until the mixture forms soft peaks. (This may take longer than 7 minutes).
- Transfer frosting mixture to large bowl; beat until the mixture is thick and cool enough to spread.
Nutrition Facts : Calories 39.5 calories, Carbohydrate 9.9 g, Protein 0.2 g, Sodium 40.3 mg, Sugar 9.6 g
LEMON MERINGUE CUPCAKES RECIPE BY TASTY
Here's what you need: butter, sugar, eggs, flour, baking powder, salt, vanilla extract, milk, lemon juice, egg yolks, sugar, lemon juice, lemon zest, butter, egg whites, sugar, cream of tartar
Provided by Vaughn Vreeland
Categories Desserts
Yield 12 cupcakes
Number Of Ingredients 17
Steps:
- Preheat the oven to 325ºF (170ºC).
- In a medium bowl, cream the butter and slowly add the sugar. Beat until light and fluffy.
- Add the eggs one at a time, mixing until incorporated.
- Sift the flour and baking powder into the sugar mixture. Add salt and mix until just combined.
- Add the vanilla, milk, and lemon juice, and mix until incorporated.
- Scoop mixture into a lined cupcake tin about ¾ full.
- Bake 12-15 minutes, or until a toothpick comes out cleanly from the center of the cupcakes. Let cupcakes cool.
- Prepare the lemon curd by whisking the yolks and sugar in a heatproof bowl over a pot of simmering water.
- Once the sugar is dissolved, add the lemon juice and zest. Stir until the mixture thickens, about 10 minutes.
- Once the curd coats the back of a spoon, add the butter and stir until melted.
- Remove from the heat, cover with plastic wrap, and refrigerate. Make sure the cling film touches the surface of the curd so that a film doesn't form on top.
- Prepare the frosting by whisking the egg whites and sugar in a heatproof bowl over simmering water until it thickens and the sugar dissolves completely. Tempering the eggs will ensure the frosting is food safe without being baked.
- Remove from the heat, add the cream of tartar, and beat about 10 minutes until soft peaks form.
- Using a piping tip or a knife, cut a hole into the top of the cupcakes and press down to make a well for the curd.
- Add lemon curd into the cupcakes and frost them with the meringue.
- Torch the frosting or carefully broil for about 3 to 4 minutes. Be sure that you use foil cupcake liners if broiling!
- Enjoy!
Nutrition Facts : Calories 538 calories, Carbohydrate 56 grams, Fat 29 grams, Fiber 1 gram, Protein 13 grams, Sugar 36 grams
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