Dessert/ Recipes

Blueberry and Lemon Meringue Cupcakes


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 Cupcakes

Print Recipe
Serves: 12 cupcakes Cooking Time: 20 minutes

Ingredients

  • Cupcake:
  • 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

Instructions

1

Pre-heat oven to 350°F/180°C.

2

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.

3

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.

4

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.

5

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.

6

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.

 


Courtesy of Egg Farmers of Ontario

To provide consumers with a guaranteed supply of safe, high-quality eggs at the most reasonable prices possible. This is accomplished through the efficient management of the production of eggs, research, product promotion and ongoing marketing activities.

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