Pink Lemonade Cupcakes W Lemon Meringue
Source of Recipe
The Toronto Star
List of Ingredients
CUPCAKES:
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup granulated sugar
1/2 cup vegetable oil
4 egg whites
2/3 cup thawed pink lemonade concentrate
1/2 cup buttermilk
Red food colouring to taste
ICING:
2 egg whites
1 cup granulated sugar
1 tbsp water
3 tbsp fresh lemon juice
2 cups miniature marshmallows
1/2 tsp finely grated lemon zest
Yellow food colouring (optional)
Multicoloured sprinklesRecipe
For cupcakes, stir together flour, baking powder, baking soda and salt in medium bowl.
In large bowl, whisk together sugar, oil, egg whites and lemonade concentrate. Whisk in one-third of flour mixture. Whisk in 1/4 cup buttermilk. Whisk in another one-third of flour mixture.
Whisk in remaining 1/4 cup buttermilk. Whisk in remaining flour mixture, beating just until smooth.
Add food colouring to tint batter pink.
Line muffin tins with 20 paper baking cups. Divide batter among cups. (They should be about 3/4 full.)
Bake in preheated 350F oven 20 minutes or until tops spring back when lightly touched. Cool on rack 10 minutes. Remove from muffin tins, cool completely on rack.
For icing, put egg whites, sugar, water and lemon juice in top part of double boiler.
Beat with electric hand mixer at medium speed until well blended. Place top part of double boiler over boiling water. Beat mixture until it stands in firm peaks, about 8 minutes. Remove from heat.
Melt marshmallows in large heatproof bowl in microwave at medium power, about 1 minute. Quickly fold into hot meringue along with lemon zest and food colouring (if desired) until smooth. (Makes about 3 cups.)
Dollop icing on cooled cupcakes. (Icing will set as it cools.) Decorate with sprinkles.
Makes 20.
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