Courtesy of Egg Farmers of Ontario
These fluffy, lemony cupcakes are filled with an Ontario blueberry compote and topped with a delicious whipped meringue.
Blueberry and Lemon Meringue CupcakesPrint Recipe
- 1 1/3 cups (325 mL) cake flour, sifted
- 1 cup (250 mL) sugar
- ½ tsp (2 mL) baking powder
- ¼ tsp (1 mL) baking soda
- ¼ tsp (1 mL) salt
- ½ cup (1 stick) unsalted butter, at room temperature
- 2 large Ontario eggs, at room temperature
- 1 tsp (5 mL) vanilla extract
- ½ cup (125 mL) Ontario buttermilk
- Zest of 4 lemons
- ¼ cup freshly squeezed lemon juice
- Blueberry Compote Filling:
- 1 cup (500 mL) fresh Ontario blueberries
- 1 tbsp (15 mL) water
- 3 tbsp (45 mL) sugar
- Meringue Icing:
- 3 large Ontario egg whites
- ¼ tsp (1 mL) cream of tartar
- 6 tbsp (90 mL) sugar
- ½ tsp (2 mL) vanilla
Pre-heat oven to 350°F/180°C.
In a large bowl, mix together cake flour, sugar, baking powder, baking soda and salt; set aside. In a small bowl, whisk together melted butter, eggs, vanilla, buttermilk, lemon zest and juice. Pour over flour mixture and whisk until smooth and well-combined.
Divide batter among greased or paper-lined muffin tins and bake for 20 minutes, or until toothpick comes out clean. Move cupcakes to cooling rack.
In a small saucepan add half the blueberries, water and sugar. Cook over medium heat for about 10-15 minutes. Add remaining blueberries and cook for 10 minutes more, stirring frequently. Set aside to cool.
Once cupcakes and compote has cooled, prepare meringue icing. In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Beat in vanilla. Set aside.
To assemble cupcakes, cut ½ inch hole in centre of each cupcake using a small spoon. Spoon ½ tbsp of blueberry compote into hole. Frost each cupcake using a knife, spatula or piping bag. To achieve a browned meringue topping lightly toast with a kitchen torch.