Position a rack in the center of the oven and preheat to 350?. Line mini-muffin pans with paper liners. In a medium bowl, combine the flour, baking powder and salt. In a separate bowl, combine the buttermilk and lemon juice.
Using an electric mixer, beat the butter on high speed until creamy, about 1 minute. Add sugar and the lemon peel and beat until fluffy, about 5 minutes. Add the 2 eggs, one at a time, and beat until combined, scraping down the sides between additions. On low speed, beat in a third of the dry ingredients, then a third of the buttermilk mixture. Repeat, alternating ingredients, until the batter is smooth.
Spoon the batter into each liner, about three-quarters full. Bake until a toothpick comes out clean, about 20 minutes. Let cool on a rack.
Fill a piping bag with lemon curd and use a large tip to squeeze curd into the center of each cupcake. Drizzle the remaining lemon curd on top.
In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form.
Put the meringue in a piping bag and ?frost? the cupcakes.
Place in your oven on broil for a minute or two until golden brown. Watch closely so they don?t burn. You can also use a small flame torch.
Per Serving (excluding unknown items): 3747 Calories; 202g Fat (47.3% calories from fat); 54g Protein; 444g Carbohydrate; 6g Dietary Fiber; 906g Cholesterol; 1372g Sodium.
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|Serving Size: 1 recipe (1408g)|
|Recipe Makes: 0 Servings|
|Calories from Fat: 110 (6%)|
|Amt Per Serving||% DV|
|Total Fat 12.3g||16 %|
|Saturated Fat 3.7g||19 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 377.1mg||116 %|
|Sodium 3705mg||128 %|
|Potassium 774.3mg||20 %|
|Total Carbohydrate 387.7g||114 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 381.5g|
|Protein 52.8g||75 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1846
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