Celebrate Dads and Grads with these adorable and delicious cupcakes. They scream bright, fresh, adorable and happy! Perfect for BBQ time too. The frosting is so decadent and these have a showstopper presentation.
Makes 18 cupcakes
For the cupcakes:
1-3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1-3/4 cups granulated sugar
1 cup pareve creamer (non-dairy milk), soymilk, or whole milk
3/4 cup vegetable oil
Finely grated zest of 2 lemons
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
For the meringue:
2 large egg whites
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup light corn syrup
1/4 teaspoon vanilla extract
For the glaze:
2-1/2 cups confectioners’ sugar
1/4 cup fresh lemon juice (from about 2 lemons)
1 tablespoon limoncello or other lemon-flavored liqueur (optional)
6 to 7 drops yellow food coloring (optional)
Make the cupcakes: Preheat the oven to 350 degrees F and line two 12-cup muffin pan with paper liners (or bake one batch and repeat with same pan). Whisk the flour, baking powder, baking soda and salt in a bowl until combined. Whisk the eggs, granulated sugar, pareve milk, vegetable oil, lemon zest, lemon juice and vanilla in a large bowl until combined. Whisk the flour mixture into the egg mixture.
Divide the batter evenly among the prepared muffin cups, filling them ¾ of the way to the top (not more or they will bake too high). Bake until a toothpick inserted into the center of a cupcake comes out clean, 24 to 28 minutes. Let cool 15 minutes in the pan, then transfer to a rack to cool completely.
Make the meringue: Beat the egg whites and salt in a large bowl with a mixer on medium speed until foamy, about 1 minute. Increase the mixer speed to high and gradually beat in 2 tablespoons granulated sugar; beat until stiff shiny peaks form, about 3 minutes.
Combine the remaining 6 tablespoons granulated sugar, the corn syrup and 1/4 cup water in a saucepan over medium-high heat. Cook until the mixture registers 245 degrees F on a candy thermometer, about 6 minutes; remove from the heat. With the mixer on medium speed, slowly pour the hot sugar syrup into the egg whites; increase the speed to high and beat until the meringue is fluffy and cool, about 6 minutes. Beat in the vanilla. Transfer the meringue to a pastry bag fitted with a large round tip and pipe onto the cupcakes; set aside at room temperature to firm up, about 15 minutes.
Meanwhile, make the glaze: Whisk the confectioners’ sugar, lemon juice, limoncello and food coloring in a microwave-safe bowl until smooth. Microwave 1 minute, then whisk again until the sugar dissolves; let cool about 5 minutes, stirring occasionally. Dip the meringue-covered tops of the cupcakes into the glaze, letting the excess drip off. If the glaze gets too thick, microwave 20 seconds.