DECEMBER 2, 2011
This past week, one of my clients hosted a great event with Laura Filipowicz of Bag Lady Promotions. I have known about Laura for a while, but it wasn’t until a few weeks ago, over vegan salads (Laura has admitted to not eating green things, but both Deborah and I bullied her into it) that we actually sat down and chatted.
It was here that the event; Crafts and Cocktails was born. Working with Deb is already a gift, but planning this event with Laura confirmed why I do what I do. The Urban Baker started out as a creative outlet, but what it has led me to is meeting lots of wonderful woman who have had careers, changed careers, given up careers, and in turn, reinvented themselves.
All of the woman(Adrienne, Alexandra, Angela, Arianna, Brenda, Carmen, Claudia, Courtney, Deborah S., Jeaninne, Karin, Meg,Romy, Sarah, Tracy, Ungenita, and Yvonne) that attended all share something on the web. Not only do they share their journey, their vision, and their stories, but they co-share with one another. After reading all of their blogs, impressed with how supportive they are with one another, I was excited to put words to a face.
While we drank champagne, crafted bracelets, ate Meg’s mini quiches, stuffed cherry tomatoes, and sliders, we chatted and got to know one another. I was impressed with how supportive these woman are of one another and I found each and every one of them interesting with something valuable to say. Although the event was only two hours, the feeling that I felt when I left(after putting the store back together again), was joy and gratitude.
I offered to make some desserts. Mini Pumpkin Praline Cheesecakes, Mocha Truffles and these, Mini Lemon Meringue Cupcakes and were a terrific partner to Meg’s goodies. It’s rare that I get try my own baked goods. While we were cleaning up, I popped one of these cupcakes in my mouth and it was the perfect way to end the perfect day!
Mini Lemon Meringue Cupcakes
cupcake recipe adapted from here
yield: 60 mini cupcakes
2 1/4(11.5 oz.) cups cake flour
1 Tbsp. baking powder
1/2 tsp. kosher salt
1 1/4 cups(10 oz.)buttermilk, room temperature
4 large egg whites, room temperature
1 1/2 cups(11 oz) sugar
1 Tbsp. lemon zest(about 3 lemons)
8 Tbsp.(4 oz.) unsalted butter, room temperature
1 tsp. pure vanilla extract
1 recipe Lemon Curd
1/2 recipe of Marshmallow Frosting
• preheat oven to 350*.
• line mini cupcake liners(60) with paper liners.
• in a small bowl, whisk the cake flour, baking powder, and kosher salt. set aside.
• in a glass bowl, whisk the egg whites and then whisk in the buttermilk. set aside.
• in a small bowl mix the sugar and lemon zest together with your fingers. set aside.
• in the workbowl of your electric mixer, cream the butter.
• add the lemon sugar to the butter and beat until light and creamy.
• add 1/3 of the flour mixture to the mixing bowl. add 1/2 of the buttermilk mixture. repeat, ending with the flour mixture.
• add the lemon zest and mix thoroughly with a rubber spatula.
• using a 1 tablespoon ice cream scooper, fill the paper liners with 2/3 full.
• bake 14-16 minutes, or until they are springy to the touch or a toothpick inserted into the center comes out clean.
• cool completely on a wire rack.
• spoon a teaspoon of of lemon curd onto each cupcake.
• fill a pastry bag fitted with desired pastry tip with marshmallow frosting. pipe each cupcake with a bit of frosting.
• using a kitchen torch, torch each cupcake – and try not to burn the liners(as I did)!
• these are best eaten the day they are made. if you have leftovers, store in the fridge – they won’t last long.