April 6, 2007

An Egg to Stand On

Tart’s Easter Cupcake Recipe

Attention every girl and boy: Your basket needs some Easter joy. The solution? Homemade cupcakes made with a recipe from Tart Bakery.

Lemon Cupcakes with Marshmallow Frosting

Makes a dozen cupcakes

Cupcakes:
6 egg yolks
2 cups sugar
1½ tbsp. fresh lemon juice
1 tsp. grated lemon peel
½ cup boiling water
2 cups sifted flour
6 egg whites

Frosting:
6 tbsp. water
1¼ cups light corn syrup
¾ cup plus 1 tbsp. sugar
4 egg whites
Pinch of salt
Pinch of cream of tartar
2 tsp. vanilla extract

1. Beat egg yolks well. Add sugar and beat together until mixture turns pale yellow.

2. Add lemon juice, lemon peel, and slowly add the boiling water and flour.

3. Whisk egg whites until a stiff peak forms, then fold them into the batter.

4. Fill cupcake pans halfway and bake at 375º for about ten minutes or until a knife comes cleanly out of the center.

5. In a small saucepan, bring water, corn syrup, and ¾ cup sugar to 246º, until a firm ball is formed. (Use a candy thermometer.)

6. Beat egg whites, salt, and cream of tartar in a mixing bowl until foamy. Add 1 tbsp. sugar and continue until the whites hold soft peaks. Slowly drizzle in the hot syrup mixture.

7. Mix on high until thick and fluffy. Turn to low and add vanilla.

8. Let cupcakes cool completely before frosting.

Also available at Tart Bakery, 5219 West Lovers Lane, at Inwood Road (469-335-8919 or tartbakerydallas.com).