Lemon Meringue Cupcakes

For some reason lately, I have had the urge to stuff my baked creations. Here is a perfect example. I thought about making these for a barbecue as my best friend absolutely loves lemon meringue pie, and I tried to put together a cake version that would have the same impact without the hassle of slicing and plating. This was one food experiment that turned out very well. These do take a bit of work, however you can make the cupcakes in advance and freeze until needed, and the lemon curd can be made at most a week in advance.

Vanilla Cupcakes
Makes 12.

1 1/4 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup sugar
6 Tbs. (3/4 stick) unsalted butter, at room temperature
2 eggs, at room temperature
1 tsp. vanilla extract
1/2 cup milk

Preheat an oven to 350°F. Line a standard 12-cup muffin pan with paper or foil liners.

In a bowl, whisk together the flour, baking powder and salt. In a large bowl, using an electric mixer, beat together the sugar and butter on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to low and add the egg and egg white one at a time, beating well after each addition, then beat in the vanilla. Add the flour mixture in 3 additions, alternating with the milk in 2 additions, beating until just combined; scrape down the sides of the bowl as needed. Increase the speed to medium-high and beat just until no traces of flour remain, about 30 seconds; do not overbeat.

Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until the cupcakes are lightly golden on top and a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Then transfer the cupcakes to the rack and let cool completely, about 1 hour.

Lemon Curd
Makes more than enough to fill 12 cupcakes.

3 oz. (6 Tbs.) unsalted butter, softened at room temperature
1 cup sugar
2 large eggs
2 large egg yolks
2/3 cup fresh lemon juice
1 tsp. grated lemon zest

In a large bowl, beat the butter and sugar with an electric mixer, about 2 min. Slowly add the eggs and yolks. Beat for 1 min. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks.

In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.) Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 min. It should leave a path on the back of a spoon and will read 170°F on a thermometer. Don't let the mixture boil.

Remove the curd from the heat; stir in the lemon zest. Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.

Meringue
Makes enough to top 12 cupcakes.

2 egg whites
1/4 cup sugar

Beat egg whites until foamy, and slowly add sugar while still beating until stiff peaks form.

Assembly
Defrost cupcakes, if frozen. Using a chopstick, poke a hole in the top of each cupcake and wiggle it around a bit to create space for the lemon curd. Fill a piping bag with lemon curd and pipe about a tablespoon of lemon curd into each cupcake. Top with a dollop of meringue.

Bake at 350 degrees for 10 minutes, then turn on the broiler to brown the meringue. Let cool and serve.

Caramel Corn

I have always believed that making something so simple as caramel corn is one of those things we do out of spite as I cannot justify paying $6.00 for a bag of it. it just also happens to tun out that the caramel corn you make yourself is much more delicious than the kind you can get at the mall and you get the added satisfaction of knowing what goes into it.

A perfect accompaniment to a games night in.

Caramel Corn
Makes about 28 servings, can easily be halved.

7 quarts plain popped popcorn (about 24 cups)
2 cups dry roasted peanuts
2 cups brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1 cup margarine
1/2 teaspoon baking soda
1 teaspoon vanilla extract

1. Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.
2. Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
3. Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.
4. Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Allow to cool completely, then store in airtight containers or resealable bags.

Cream Puffs

Sometimes there is nothing more lovely than a light pastry filled with a light custard. These can be made ahead a frozen, or can be eaten frozen where the filling becomes ice-cream like. Perfect for a hot summer day.

Cream Puffs
Makes about 60

1 cup water
3/4 stick butter (6 tablespoons)
1 tablespoon sugar plus 1/8 teaspoon salt (for sweet)
1 teaspoon salt (for savory)
5 3/4 ounces flour
4 large eggs

Preheat oven to 425 degrees F.

Boil water, butter, and salt or sugar. Add flour and remove from heat. Work mixture together and return to heat. Continue working the mixture until all flour is incorporated and dough forms a ball. Transfer mixture into bowl of a standing mixer and let cool for 3 or 4 minutes. With mixer on stir or lowest speed add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all eggs have been added and the mixture is smooth put dough into piping bag fitted with a round tip. Pipe immediately into golfball-size shapes, 2 inches apart onto parchment lined sheet pans. Cook for 10 minutes, then turn the oven down to 350 degrees F and bake for 10 more minutes or until golden brown. Once they are removed from the oven pierce with a paring knife immediately to release steam.

Whipped Cream and Custard filling
Makes enough to fill 60 shells

2 egg yolks
1 cup cream, divided
1/4 cup sugar
1 tsp pure vanilla extract

In a small saucepan, combine egg yolks, 1/2 cup cream, sugar and vanilla extract. Over medium heat and stirring often, cook mixture until thick and coats the back of a wooden spoon. Remove from heat and bring to room temperature

Whip cream to soft peaks, add cooled custard. Continue to whip until thick.

Using a piping bag, fill the pastry shells. Alternatively, use a serrated knife to remove the tops of the pastry shells and fill with a small dessert spoon.

If desired, drizzle with melted chocolate, or enjoy them simply on their own.