BLOGGER SPOTLIGHT: versesfrommykitchen.com

Citrus Meringue Cupcakes

We are so pleased to introduce you to Mike, from the glorious blog Verses From My Kitchen. With all the many foods blogs today, it’s still hard to find many written by male bloggers. Mike Lewicki, from Toronto, is a standout. His blog is a graceful collection of recipes and  life stories all documented with the most amazing photography I have ever seen. We are so pleased to share one of his recipes with you.

 

Citrus Meringue Cupcakes
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Ingredients
  • * 2 1/2 cups flour
  • * 1/4 cup almond meal
  • * 1 tsp. baking powder
  • * pinch of salt
  • * 1 cup butter, softened
  • * 1 1/2 cups caster sugar
  • * 4 large eggs
  • * finely grated zest of 2 lime and 2 lemons
  • * 1 tbsp. lime juice and lemon juice
  • * 1 cup milk
  • CITRUS CURD:
  • * 2 egg yolks
  • * 3/4 cup superfine sugar
  • * 1/4 cup lemon and lime juice (half of each)
  • * 1/2 stick of cold butter, cut into cubes
  • MERINGUE:
  • * 3/4 cup superfine sugar
  • * 1/4 cup water
  • * 2 egg whites
  • * pinch of salt
Instructions
  1. Start by making the citrus curd. Whisk the yolks and superfine sugar in a saucepan. Add in the lemon and lime juice and the butter over medium heat, stirring continuously with a wooden spoon until simmering, roughly 7 minutes, until thick enough to coat the back of the spoon. Remove from the heat and strain into a metal mixing bowl and place in the fridge until cold. Save until later.
  2. Preheat oven to 350F degrees. Line a standard muffin tin with liner or butter the liners to prevent sticking. Whisk together the flour, almond meal, baking powder and salt. With electric mixer on medium speed, cream the butter, superfine sugar and citrus rinds until fluffy, about 3 minutes. Add one egg at a time, beating until each is completely mixed. Scrape down the sides of the bowl after each egg is added. Add the flour mixture and stir until smooth, adding in the lemon and lime juice and milk and beating until combined.
  3. Divide the batter among the muffin cups, filling about 3/4 of the way. Bake until risen and golden brown (a cake tester or toothpick inserted in the centre comes out clean), about 20-25 minutes. Remove from oven and turn out onto wire racks to cool. Once cooled, scoop out a bit of the centres and fill with the citrus curd.
  4. For the meringue, combine the sugar and water in a medium saucepan over medium heat, stirring until sugar dissolves. Bring up to a boil and continue to cook until syrup hits 115C degrees, then remove from the heat. As that happens, whisk egg whites and salt using an electric mixer until soft peaks form, about 2 minutes. Slowly and in a thin stream, pour in the hot syrup, whisking continuously for 2 minutes and then increasing speed to high and continuing for 6 minutes more, or until thick and glossy.
  5. Transfer the meringue to a piping bag and pipe on top of the cakes, covering the curd. Brown the meringue with a blowtorch and serve with some citrus zest and powdered sugar.

Want to see more from Mike – check out our Summer issue!

 

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One Response to "BLOGGER SPOTLIGHT: versesfrommykitchen.com"

  1. MikeVFMK says:

    Thank you so much for letting be a part of your wonderful site and magazine. And thank you for all the lovely comments!!

    Reply

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