Mile-High Lemon Meringue Cupcakes | Cupcake Project

Mile-High Lemon Meringue Cupcakes

Mile-High Cupcakes

 

Road tripping across mid-America inevitably leads to spotting signs for world-famous mile-high pies.  If you subscribe the the belief that bigger is better, the promise of pies rising into the sky (just how tall will they really be?) calls you off the highway, past corn fields, corner stores, and timeless homes to pie shops with rocking chairs out front.  I researched these bites of Americana and crafted them into cupcakes – specifically, mile-high lemon meringue cupcakes.

To make mile-high lemon meringue cupcakes, start with Ultimate Vanilla Cupcake batter and bake a big dollop of lemon filling inside.  In the oven, the two combine to create a dense, custard-like cupcake.  Top the cupcake with as huge a pile of toasted meringue as possible.  Check out my Instagram feed to see what happened when I got a bit carried away.

Mile-High Lemon Meringue Cupcake Recipe Tips and Shoutouts

Mile-High Cupcakes

Let's Do Lunch (From the Blue Owl Restaurant & Bakery in Historic Kimmswick, Missouri)

Although there are shops offering mile-high pies all over the country, the one closest to my home is The Blue Owl.  They are known for their spectacular levee high apple pie.

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For the lemon filling in these cupcakes, I used Noble Pig’s mom’s mile-high lemon meringue pie filling recipe.  It’s reprinted in the recipe below in my own words.

Paper Eskimo Baking Cups with Limoncello Spots, 25-Pack

Because these cupcakes are heavy and very moist, they work best when baked in very sturdy baking cups.  Although you can use traditional cupcake liners, you will likely find that the moisture in the cake causes the liners to get wet and not look as pretty.

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Culinary Torch - Ever Chef Professional Creme Brulee Kitchen Cooking Torch - The best and most reliable butane torch on the market. No Risk Money Back Guarantee

A culinary torch is an absolute must-have to make toasted meringue topping.  They run about $30 and once you have one, you’ll find all kinds of fun ways to use it.

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Mile-High Lemon Meringue Cupcakes

Yield: 12 cupcakes

Mile-High Lemon Meringue Cupcakes

Ingredients

    Vanilla Cupcake Ingredients
  • 1/2 cup granulated sugar
  • 3/4 cup + 2 tablespoons cake flour, not self-rising
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter, room temperature
  • 1 large egg, room temperature
  • 3 tablespoons full-fat sour cream
  • 2 tablespoons canola oil or vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 1/3 cup whole milk
  • Lemon Filling Ingredients
  • 3/4 cup sugar
  • 1 1/2 tablespoons cornstarch
  • 1 1/2 tablespoons all-purpose flour
  • pinch salt
  • 3/4 cup water
  • 3 egg yolks, slightly beaten
  • 1 tablespoon lemon zest
  • 3 tablespoons lemon juice
  • 1 1/2 tablespoons unsalted butter
  • Toasted Meringue Topping Ingredients
  • 7 egg whites
  • 2 cups sugar
  • pinch salt
  • 1 teaspoon vanilla

Instructions

    Vanilla Cupcake Instructions
  1. Preheat oven to 350 F.
  2. In a medium-sized mixing bowl or bowl of a stand mixer, mix together sugar, cake flour, baking powder, baking soda, and salt.
  3. Add butter and mix on medium-low speed for three minutes. Because there is so little butter, you'll end up with a very fine crumb texture.
  4. In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
  5. Add the egg mixture to the flour mixture and beat on medium speed until just combined.
  6. Slowly add milk and mix on low speed until just combined. The batter will be liquid. (Don't worry, you didn't do anything wrong. It's supposed to be that way.)
  7. Divide batter evenly between 12 baking cups. They should be about 1/3 full.
  8. Lemon Filling Instructions
  9. Preheat oven to 350 F.
  10. In a medium-sized saucepan, whisk together sugar, cornstarch, flour, and salt.
  11. Slowly add water, stirring until well mixed.
  12. Bring to a boil over medium heat, stirring constantly, and cook for 3 minutes.
  13. Remove from heat and slowly pour half of the hot mixture into the egg yolks, stirring constantly. If you pour too much too quickly you can accidentally cook the eggs - bad news.
  14. Stirring constantly, pour the eggs back into the pot, return to a boil, and cook for another 2 minutes.
  15. Add the zest, lemon juice, and butter.
  16. Cook for another 2 minutes, stirring to ensure that nothing sticks to the bottom of the pan.
  17. Divide filling evenly between the baking cups on top of the cupcake batter. After adding the lemon filling, the cups should be just over halfway filled.
  18. Bake for 18 minutes or until the cupcakes bounce back when lightly touched. They may have divots from the weight of the lemon filling and that's OK. You will be covering the surfaces up.
  19. Toasted Meringue Topping Instructions
  20. Set a metal mixing bowl (I suggest using the one from your stand-mixer if you own one) over a pot of boiling water and fill with egg whites, sugar, and salt.
  21. Stir the mixture constantly for about 3 minutes or until the sugar is dissolved and the eggs reach 110 F. If you don't have a candy thermometer, don't sweat the exact temperature. The whole point is to heat the eggs a little so that they are safe to eat.
  22. Place the bowl on a stand mixer with the whisk attachment or use a hand-held electric mixer and mix on high speed for 8 minutes.
  23. Add the vanilla.
  24. Mix for another 5 minutes or until the mixture forms shiny, stiff peaks.
  25. Use a spoon to pile high onto cooled cupcakes. Have fun pulling up different sections of the meringue to sculpt peaks.
  26. Use a culinary torch to toast the frosting - be careful not to burn the baking cups or yourself.

Notes

If you use traditional cupcake liners instead of baking cups, this recipe will yield fewer cupcakes. I haven't tried it, but my best guess would be a yield of 9 cupcakes.

http://www.cupcakeproject.com/2014/06/mile-high-lemon-meringue-cupcakes.html
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12 Responses to Mile-High Lemon Meringue Cupcakes

  1. Macy June 27, 2014 at 9:09 pm #

    Although I’m not a lemon meringue fan, these look so cute and neat! They’d be perfect for a summer get-together!

  2. Cathryn June 28, 2014 at 3:14 am #

    My fiance would love this cupcakes so much. They look amazing!

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  3. Monica @ TheYummyLife June 28, 2014 at 3:17 pm #

    My husband’s favorite pie is lemon meringue and my daughter-in-law loves lemon cake. This is the perfect marriage of the two for our next family gathering. Plus, I’ve been looking for an excuse to by one of those torches. Can’t wait to try this. :-)

    • Stef June 28, 2014 at 8:41 pm #

      Glad you like it, Monica! Let me know what you think if you give it a go! They were a big hit around here.

  4. Blair June 29, 2014 at 5:44 pm #

    How did you keep the papers from sticking to the cupcakes, or was it an issue? The review on amazon said they were difficult to remove.

    • Stef June 29, 2014 at 6:02 pm #

      They are a bit tricky to remove, but that it more because of the giant mound of frosting than anything about the baking cups. The cupcakes didn’t stick to them. The only way I could find to eat these without getting totally messy was to use a fork.

  5. Laura July 29, 2014 at 8:05 pm #

    Could I bake these in a silicone 12-cup cupcake mold and pop them out before doing the meringue? (so it would be like the picture) Or are they too moist and that would make serving them messy?

    • Stef July 29, 2014 at 8:20 pm #

      Silicone molds would work great!

  6. rindicantika August 18, 2014 at 11:24 am #

    Thanks a whole lot greatly to the higher quality and results-oriented aid. I won’t suppose doubly to endorse your blog submit to anybody who desires and wants help regarding this space.

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  7. June Abel September 1, 2014 at 11:10 pm #

    Do these need to be refrigerated once they have the meringe added and toasted?

    • Stefani September 1, 2014 at 11:12 pm #

      I did not refrigerate mine.

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