Lemon Meringue Cupcakes
"Sweet and sunny, with all the things we love about lemon meringue pie — but in cupcake form. A microwave version of traditional lemon curd saves you time, but doesn't skimp on flavor. Let's hear it for Lemon Power!..."
INGREDIENTS
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1 1 1/2 cups King Arthur Unbleached Cake Flour Blend
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1 1 teaspoon baking powder
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1 1/4 teaspoon salt
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1 1/4 teaspoon baking soda
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1 2/3 cup sugar
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1 1/3 cup butter, room temperature
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1 1 large egg, room temperature
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1 1/2 teaspoon vanilla extract
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1 1/2 teaspoon Buttery Sweet Dough Flavor (optional, but adds that signature bakery taste)
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1 2/3 cup buttermilk
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1 one batch Easy Microwave Lemon Curd
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1 3 large egg whites
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1 1/4 teaspoon Bakewell Cream or cream of tartar
•
1 1/8 teaspoon salt
•
1 6 tablespoons sugar
•
1 1 1/2 cups King Arthur Unbleached Cake Flour Blend
•
1 1 teaspoon baking powder
•
1 1/4 teaspoon salt
•
1 1/4 teaspoon baking soda
•
1 2/3 cup sugar
•
1 1/3 cup butter, room temperature
•
1 1 large egg, room temperature
•
1 1/2 teaspoon vanilla extract
•
1 1/2 teaspoon Buttery Sweet Dough Flavor (optional, but adds that signature bakery taste)
•
1 2/3 cup buttermilk
•
1 one batch Easy Microwave Lemon Curd
•
1 3 large egg whites
•
1 1/4 teaspoon Bakewell Cream or cream of tartar
•
1 1/8 teaspoon salt
•
1 6 tablespoons sugar
•
1 1 1/2 cups King Arthur Unbleached Cake Flour Blend
•
1 1 teaspoon baking powder
•
1 1/4 teaspoon salt
•
1 1/4 teaspoon baking soda
•
1 2/3 cup sugar
•
1 1/3 cup butter, room temperature
•
1 1 large egg, room temperature
•
1 1/2 teaspoon vanilla extract
•
1 1/2 teaspoon Buttery Sweet Dough Flavor (optional, but adds that signature bakery taste)
•
1 2/3 cup buttermilk
•
1 one batch Easy Microwave Lemon Curd
•
1 3 large egg whites
•
1 1/4 teaspoon Bakewell Cream or cream of tartar
•
1 1/8 teaspoon salt
•
1 6 tablespoons sugar
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