Lemon Meringue Cupcakes

Doesn't that look a-mazing? A few months ago, I compiled a mini-recipe book of cupcake recipes to go along with the cupcake carrier that our friend, the bride-to-be, registered for. Ever since then, I've been wanting to make each and every one of them. We'll get there... in time.

I'm not completely sure you took the time to actually look at that cupcake. I'll dissect it for you. 

The top tastes a lot like a toasted creamy marshmallow. The middle is a cold, tangy lemon curd that drips down the side. {Confession: I bought this from World Market when they had it buy one, get one free.} The bottom is soft, sweet lemon cake that's not too lemony, as I feared it could be with the amount of lemon zest.

This is my first time with this recipe, my first time with my kitchen torch, and my first time to make meringue. If I can manage to get these whipped up with a 14 month old toddler running around the kitchen, you can definitely make these! I won't lie-- these are very laborious (even without making my own curd) but not too difficult.

Here are the little guy's friends, ready to get eaten.

I technically didn't have a big piping tip like the recipe called for, but it didn't matter one bit. Use what you have. I recommend making the cake part one day in advance (but no more than one day), and once the icing is made, these need to be consumed within the day. So, invite your friends over for tea one afternoon. Or, enjoy them with alongside a minty, tangy mojito at an evening barbeque.

Or, wrap them up and give as mini thank-you's. I promise they'll be appreciated.

Here's where the recipe came from. {I halved the cake and icing recipes and used a little less than one jar of curd to make just 11 cupcakes.}

Let me know if you end up making them!

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