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Meet Noreen!
Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!
WELCOME TO MY KITCHEN! I COOK REAL FOOD FOR REAL PEOPLE LIKE YOUR MOM OR YOUR GRANDMA DID BECAUSE THAT IS HOW I LEARNED FROM MY PASTRY CHEF MOM AND FANTASTIC, OLD WORLD GRANDMOTHERS!IF YOU ARE HERE FOR THE FIRST TIME, I INVITE YOU TO HAVE A LOOK AROUND AND EXPLORE SOME OF MY QUICK, EASY TO UNDERSTAND AND DELICIOUS RECIPES! COME SPEND SOME TIME WITH ME AND MY FAMILY LEARNING HOW TO COOK, PURE, WHOLESOME FOOD! I HOPE YOU TRY THESE RECIPES AND I HOPE YOU LOVE THEM! HAPPY EATING!
Noreen's Kitchen
Ingredients
12 yellow cupcakes 1 cup lemon curd
| 1 recipe marshmallow meringue frosting |
Step by Step Instructions
This is really an assembly instruction more than a recipe.
Place frosting in a pastry bag with a large start tip.
Place lemon curd in a pastry bag with a large, plain round tip.
Fill the cupcakes with lemon curd by piercing the top of the cupcakes with the pastry tip and gently squeezing lemon curd into the center until you see the cupcake puff a bit. Be careful not to over fill the cupcake or it will explode!
Swirl the frosting on the top of each cupcake to make a lovely design.
At this point you can leave them as they are and use some pretty yellow sugar, candied lemon peel or candy lemon slices to decorate the cupcakes or you can use a kitchen torch and caramelize or brown the marshmallow meringue to make amazingly beautiful cupcakes!
Store in a domed container for up to three days. After this the frosting may being to break down.
Enjoy!
Lemon Meringue Cupcakes
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