This week’s COW is a lemon meringue cupcake, from the new Martha Stewart Cupcake book, coming out June 2nd.
The lemon curd is what makes this cupcake, in my opinion. I didn’t think the cake was very lemony tasting at all, and the 7 Minute Frosting is a little too airy for me. It holds up better than traditional meringue, which is good. I really don’t know when else I’d ever use it though. I certainly wouldn’t use it to frost an entire cake, although I see Martha recommends it over and over again. The recipe for everything is here.
The lemon curd is what makes this cupcake, in my opinion. I didn’t think the cake was very lemony tasting at all, and the 7 Minute Frosting is a little too airy for me. It holds up better than traditional meringue, which is good. I really don’t know when else I’d ever use it though. I certainly wouldn’t use it to frost an entire cake, although I see Martha recommends it over and over again. The recipe for everything is here.
I was afraid that the frosting might jiggle itself off the cupcake during the ride to work, but it stayed in place. I think traditional meringue would have slid off. This frosting didn’t collect the little drops of condensation on top, either.
It must be me – this is the second recipe for lemon curd I’ve made which seemed to remain too runny – like a lemon sauce. Still good, but not firm enough to hold up as a pie filling. I did watch Martha demonstrate these cuppies on her show, and her lemon curd was much thicker. Wonder what I’m doing wrong? It made a lot, though – much more than I needed for this recipe. Same with the frosting! That’s a shame, because you need to use that immediately, otherwise it firms up and is like trying to spread marshmallow cream. I wasted it all.
What my friends thought . . .
One comment echoed my own - that cake wasn't very lemon-y, but it was very moist.
Everyone loved the lemon curd.
They all also thought they were bee-u-tee-ful!
All in all - rave reviews!
