We all love putting the candle in the cake and blowing them out on a birthday. But who says we have to wait for one day a year to indulge in cake? Plus, if you make it into cupcakes, you don't feel as guilty eating lots of them. Oh wait... that is just me perhaps. But without further ado, here are 3 cupcakes that I hope you enjoy making, eating, and sharing.

Lemon Meringue Cupcakes

Makes 24

Ingredients:

For the cupcakes:

1 cup milk

1/4 cup fresh squeezed lemon juice

3 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

2 cups sugar

4 large eggs, room temperature

Finely grated zest of 3 lemons (about 3 tablespoons)

1 teaspoon pure vanilla extract or vanilla paste

For the curd:

2 large eggs, cold 

2 large egg yolks, cold (learn the best way to separate eggs here)

3/4 cup sugar

1/2 cup fresh squeezed lemon juice

6 tablespoons (3 ounces) cold unsalted butter, cut into 6 pieces

For the meringue:

6 egg whites

12 ounces granulated sugar

Procedure:

Make the cupcakes:

Preheat oven to 325 degrees. Line standard muffin tins with paper liners.

Whisk together milk and lemon juice and allow to stand at room temperature. In another small bowl, whisk together flour, baking powder, and salt. Set aside.

With an electric mixer on medium speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is until incorporated, scraping down sides of bowl as needed. Beat in zest and vanilla. Add flour mixture in three batches, alternating with two additions of milk mixture, and beating until just combined after each.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.

Make the curd:

Bring about 1 1/2 inches of water to a boil in the base of a double boiler. Meanwhile, in the top of the double boiler, whisk the eggs, yolks, and sugar until the mixture is smooth, about 1 minute. Set the top of the double boiler over the water and whisk the mixture constantly for 2 minutes, or until eggs are foamy and have thickened.

Add one-third of the lemon juice. Continue to whisk vigorously and, when the mixture thickens again, add another one-third of the lemon juice. Whisk until the mixture thickens again and add the remaining lemon juice. Continue whisking vigorously until the mixture is thickened and light in color and the whisk leaves a trail in the bottom of the bowl. The total cooking time should be 8 to 10 minutes.

Turn off the heat, leaving the double boiler assembled. Whisk in the butter one piece at a time, whisking until butter is completely melted before adding the next piece. Chill until set.

Make the Swiss Meringue:

Bring about 1 1/2 inches of water to a boil in the base of a double boiler. Place bowl with egg whites and sugar on top of double boiler and whisk constantly until sugar is dissolved and egg whites are slightly warmed.

Transfer egg white mixture to the bowl of a stand mixer fitted with a whisk attachment. Whip on a high speed until stiff peaks form and meringue has cooled.

Assemble cupcakes:

Using a cupcake corer, apple corer, or paring knife, make a small hole in the center of each cupcake. Spoon or pipe curd into each hole (you may have extra curd). Pipe meringue on top of each cupcake. If desired, torch meringue lightly. Serve immediately.

Black Forest Cupcakes

Makes 24 cupcakes

Ingredients:

For the cupcakes:

2/3 cup dried cherries

1/4 cup brandy or cognac

1 cup cherry soda

1 cup (2 sticks) unsalted butter

3/4 cup unsweetened cocoa powder (preferably Dutch-process - this one is the best!)

2 cups all-purpose flour

2 cups granulated sugar

1 1/2 teaspoons baking soda

3/4 teaspoon salt

2 large eggs

1/2 cup plus 2 tablespoons sour cream

For the frosting:

3 cups heavy whipping cream

3 tablespoons powdered sugar

2 teaspoons vanilla extract or paste

Amarena cherries, for garnish

Procedure:

Make the cupcakes:

Preheat oven to 350°F. Line 24 cupcake tins with cupcake papers and set aside.

Place cherries and brandy or cognac in a small saucepan and set over medium heat. Bring to a boil. Cover with a lid, remove from the heat and set aside for 10 minutes.

Bring cola and butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and salt in large bowl to blend. Using mixer, beat eggs and sour cream in another large bowl to blend. Add cola-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed.

Strain cherries. Using rubber spatula, fold batter until completely combined. Fill cupcake holders ¾ of the way full. Bake cakes until tester inserted into center of cakes comes out clean, about 15-19 minutes. Transfer cakes to rack; cool 10 minutes. Remove from pan and cool completely.

Make the frosting:

Place cream, sugar, and vanilla in the bowl of a stand mixer fitted with a whisk attachment. Whip until stiff peaks form (see a "hack" for making whipped cream here). Place in piping bag and pipe on top of the cupcakes. Garnish with amarena cherries and serve.

Fluffer Nutter Cupcakes

Makes 1 dozen cupcakes

Ingredients:

For the cupcakes:

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/3 cup vegetable or canola oil

1/3 cup peanut butter

1 cup brown sugar

2 large eggs

1 cup buttermilk (or use 1 cup milk and 1 tablespoon lemon juice)

1 teaspoon vanilla extract

For the frosting:

3 egg whites

6 ounces granulated sugar

Procedure:

Make the cupcakes:

Preheat the oven to 350 degrees F. Line 1 dozen cupcake tins with cupcake papers and set aside.

Sift together flour, baking powder, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, add the oil, peanut butter, and brown sugar. Mix together on a medium speed until just blended. Add the eggs and vanilla and beat until just combined.

Add one third of the flour mixture and mix until just combined. Add one half of the buttermilk and mix. Scrape bowl and add an additional third of the flour mixture. Mix until combined. Add remaining buttermilk, mix, and then add remaining flour, scraping in between.

Divide batter equally among cupcake liners. Place in preheated oven and bake until a toothpick inserted in the middle of the cupcake comes out clean, 18-25 minutes. Remove from oven and allow to cool on a cooling rack.

Make the frosting:

In a small pot over low heat, combine sugar with just enough water to dampen. Swirl the pot over the burner to dissolve the sugar completely. Do not stir. Increase the heat and boil to soft-ball stage (235 to 240 degrees). Use a candy thermometer for accuracy.

Once the sugar reaches 220 F, whip the eggs whites in a stand mixer on low speed until foamy.  Increase the speed to medium and beat until soft peaks form.

With the mixer running, pour the hot sugar syrup down the side of the bowl into the egg whites. Beat until the egg whites are stiff and glossy and the bottom of the mixing bowl has cooled completely.

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