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1
1 to 2 drops pastel food coloring
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2
Equipment: Standard 12 (1/2 cup) muffin tin
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Preheat the oven to 350 degrees F. Line the muffin tin with cupcake liners.
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4
Whisk the flour, baking powder, and salt together in a medium bowl.
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In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes.
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While beating, gradually pour in the butter and then the vanilla.
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While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients.
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Take care not to over mix the batter.
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Divide the batter evenly in the prepared tin (about 1/3 cup batter per cup cake.)
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Bake until a tester inserted in the center of the cakes comes out clean, 20 to 25 minutes.
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Cool cupcakes on a rack in the tin for 10 minutes, then remove.
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Cool on the rack completely.
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For Meringue: Bring a few inches of water to a boil in a saucepan that can hold a mixer's bowl above the water.
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Whisk the egg whites, sugar, lemon juice and zest, cream of tarter and salt in the bowl by hand.
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Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes.
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16
Transfer the mixture to a standing mixer fitted with the whisk attachment and beat at medium-high speed until meringue is cool and holds a soft peak, about 5 minutes.
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Add a few drops of desired food coloring and continue beating until it holds stiff peaks.
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To decorate: Using a spoon, offset spatula or piping bag, dollop, spread or pipe meringue on top of each cupcake.
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19
Use the back of a spoon to create peaks and valleys in the cupcake as desired.
