Beautiful food doesn’t have to be complicated! Ameristar Casino Hotel Council Bluff’s Executive Pastry Chef, Lorraine Howard will show us how simple, whole, fresh ingredients can come together to make a stunning and delicious dessert. You'll find out what they're serving up at Bella's Bakery and Cafe!
Make a hole in the center of each cupcake (to remove the center of each cupcake). Reserve the tops of each cupcake for finishing.
Divide the lemon curd four ways and fill each cupcake. Place reserved cupcake tops on top of each cupcake, over the curd. Pipe the meringue on each cupcake, making sure to cover the tops completely.
Take a torch and lightly toast the meringue to a golden brown. Add lemon garnish.
Keep in your refrigerator until ready to serve.
Yellow Cupcake Recipe
Yields 4 large cupcakes
1 ½ cups cake flour, sifted
1 ¼ teaspoon baking powder
¼ teaspoon salt
¾ cup plus two tablespoons granulated sugar
1/3 cup butter
¾ teaspoon pure vanilla extract
½ cup plus two tablespoons milk
Directions: Preheat the oven to 350˚. Place cupcake liners in the cupcake pan, set aside. Sift together the flour, baking powder and salt; set aside. Cream the butter and sugar together until light and fluffy. Add the eggs and vanilla to creamed mixture, beat until well combined, making sure to scrape the bowl so there are no lumps.
Add 1/3 of sifted flour mixture to the creamed mixture alternately with milk, beating well and scraping the bowl after each addition. Doing this in three additions will give you a nice smooth batter without lumps.
Scoop the batter into the prepared cupcake liners/pan and bake in your oven for 20-25 minutes or until inserted toothpick comes out clean.
Let cupcakes cool on a wire rack.
Lemon Curd Recipe
4 egg yolks
½ cup plus 1 tablespoon granulated sugar
½ cup freshly squeezed lemon juice
1 lemons, zested
6 tablespoons butter, cut into pieces
Place egg yolks into a small mixing bowl. Whip them until foamy/frothy for one minute. Add sugar and beat for another minute. Add lemon juice and stir. Place the bowl over a pot of simmering water. Cook, stirring, until the mixture thickens to a pudding consistency. This will take about 10-15 minutes. Stir in the butter a piece at a time, whisking until each piece is nearly completely melted before adding another one. Cook for another 3-4 minutes and remove from stove.
Strain mixture through a fine-mesh sieve into a storage container. Cool down, cover and refrigerate for at least 2 hours before serving. Use as needed.
1 cup plus 2 tablespoons granulated sugar
¼ cup water
3 egg whites, room temperature
In a small pot over low heat, combine half the amount of sugar and water. Swirl the pot over the burner to dissolve the sugar completely. When the sugar starts to boil in the pot (you’ll get back to the sugar syrup later), start whipping egg whites in a bowl of an electric mixer, whip the eggs whites on low speed until foamy. Add the remaining sugar, increase the speed to medium, and beat until soft peaks form.
Use a candy thermometer for accuracy. Wash down the inside wall of the pot with a wet pastry brush. This will help prevent sugar crystals from forming around the sides, then falling in and causing a chain reaction. Boil the sugar to soft-ball stage (235 to 240 degrees).
With the mixer running on medium speed, pour the hot sugar syrup in a thin stream over fluffed egg whites. Beat until the egg whites are stiff and glossy.
Place the meringue in a piping bag with a plain round tip.
Refer to cupcake assembly recipe at the beginning for finishing.