Pink Meringue Cupcakes With Raspberry Curd Recipes

Steps:

• Whisk all ingredients in a heatproof bowl set over a pan of simmering water until slightly thick, 8 to 10 minutes. Strain; refrigerate until cold and thick.

Steps:

• Prepare the lemon cake mix according to the package instructions to make 24 cupcakes. Let cool completely.
• Using a melon baller or small spoon, scoop out a well from the top center of each cupcake. Trim the bottoms of the scooped pieces of cake to use as plugs.
• Place about 2 teaspoons lemon curd into the well of each cupcake and plug the hole with the reserved trimmed cake pieces.
• In the bowl of a stand mixer, combine the egg whites and cream of tartar. Mix the egg whites on medium-high speed until frothy, about 1 minute. Slowly pour in the sugar and continue to beat until the egg whites are glossy and form stiff peaks, about 5 minutes.
• Fit a pastry bag with a medium to large round pastry tip. Fill the pastry bag with the meringue. Pipe the meringue in a circular motion on top of each cupcake. Transfer the cupcakes to a sheet tray. Use a kitchen torch to toast the meringue tops until nicely browned, like a toasted marshmallow.

Steps:

• Preheat oven to 225 degrees. Line every other cup of 2 nonstick 12-cup muffin tins with baking cups; coat with cooking spray. Whisk egg whites, vinegar, vanilla, and salt with a mixer on medium-high speed until frothy. Add 1 3/4 cups sugar, 1 tablespoon at a time, beating for 1 minute after each addition, making sure the sugar dissolves. Beat until stiff, glossy peaks form. Mix in 6 drops food coloring.
• Transfer mixture to a pastry bag fitted with a plain coupler (no tip), and pipe into prepared baking cups, about 2 inches above rims, finishing with a peak in the centers. Bake, rotating halfway through, 3 to 3 hours and 20 minutes. (Cupcakes should be completely dry on the outside but still soft in the middle. A toothpick inserted horizontally at base of top should have moist but cooked crumbs attached.) Transfer cupcakes in baking cups to wire racks; let cool completely.
• Beat creme fraiche and remaining 1/4 cup sugar in a clean mixer bowl on medium-high speed until soft peaks form. Carefully slice off tops of cupcakes using a serrated knife. (Run the knife just above the liner and slowly work your way to the center.) Top each cupcake with 2 tablespoons raspberry curd, a few raspberries, and 2 tablespoons creme fraiche mixture. Replace tops, and serve immediately.

Steps:

• Preheat oven to 225 degrees. Line every other cup of two nonstick 12-cup muffin tins with cupcake liners, and set aside. Combine the egg whites, salt, vinegar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until frothy. Add the sugar, 1 tablespoon at a time, beating a full 2 minutes after each addition, making sure the sugar has completely dissolved. Use a rubber spatula to scrape down sides of bowl after each addition of sugar so that undissolved sugar does not build up. Egg whites should form glossy firm peaks.
• Using a rubber spatula, spoon meringue equally into 12 paper cups so meringue is about 2 inches above rims. Clean up edges so no meringue is touching muffin tins. Do not smooth meringue or worry about peaks and odd shapes. Place in the oven, and bake until very light brown and completely dry on the outside but still soft in the middle, about 2 1/2 hours. If using one oven, rotate tins after 1 1/2 hours of baking. Remove from oven, remove cupcakes from tins, and peel off cupcake liners. Let cool.
• Combine stewed rhubarb with raspberries. Combine creme fraiche and heavy cream; whip to soft peaks. Using a serrated knife, gently slice tops off cupcakes; do not worry if they crack. Spoon whipped creme fraiche into the center of each cupcake, and cover with stewed fruit. Cover with top of cupcake.