Lemon Meringue Pie Cupcakes

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Do you believe in miracles?

Because I do, and there’s a beautiful girl that I’ve met through blogging whose faith and journey has only reinforced that belief.

On July 1, 2014 Madison sent a request out into the world asking for prayer. After having gone through two devastating miscarriages, she was once again pregnant and the prognosis – from a medical standpoint – didn’t look good. Still, she felt a pull on her heart to put off a D&C, wait a few days and just trust God.

After having chatted a few times over email I knew that her tender heart was pointed right at whatever the Lord would have for her little family, but I also knew that she just wanted to have a sweet baby to love and hold and care for. So I, and probably many of you, hit our knees and prayed for a miracle.

Guess what? God totally delivered! And as Madison said, no matter the outcome God is still always, always, always good. There’s nothing that could change that. But not only is he still good, but Madison gets to expect a sweet healthy baby in a few weeks too.

Not that she’s asked for it, but I’ve been so impressed with the way Madison has clung to the gospel, even in the hard and the ick and the confusing. And today I’m so honored to co-host a sweet little online baby shower to honor Madison and the sweet little life growing inside of her. I can’t wait to see her become a mommy on the outside, to discover the crazy love that happens when that baby appears and grows right before her eyes. To go through the hard times, the scary times, the frustrating times…and then stare at videos and pictures on her phone because she misses that sweet child even when it’s sleeping.

Madison – these cupcakes are super simple and sunny with lots of texture, and I would be so excited to serve one to you one day in real life. I can’t wait to see you fall more in love with your sweet baby and your husband, and thank you for always pointing to God. You’re an inspiration beyond belief!

Thin Mint Cookie Cake from Keep It Sweet Desserts
Mini Orange Creamsicle Cupcakes from  Greens & Chocolate
Gingered Pear Coffee Cake from Food Loves Writing
Peanut Butter Chocolate Chippers from Urban Wife Diaries
Lemon meringue pie cupcakes from Heather’s Dish
Chocolate Malt Milkshakes from The Avid Appetite

LEMON MERINGUE PIE CUPCAKES

*A few notes:

• I used store-bought ingredients to make these, so the recipe will reflect that where necessary;
• BUT I will be linking to my favorite recipes for the products in question.
• I used Ina Garten’s lemon curd recipe which was h e a v e n, but you could certainly use store-bought for that as well.

Ingredients:

• 1 box vanilla cake mix, prepared according to package directions (if baking from scratch I love this recipe and this one)
• 12 round shortbread cookies (you want them to be the size of the bottom of a cupcake tin) – this recipe never lets me down
• 2 cups lemon curd (Ina Garten’s all the way)
• 4 egg whites
• 1/2 teaspoon cream of tartar
• 1 cup sugar
• 1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350º, unless otherwise noted in the box mix.
2. Line a muffin tin with muffin cups.
3. Place a cookie in the bottom of each muffin cup, then top with 1/4 cup of the batter.
4. Gently tap on the counter to release any air bubbles, then bake according to package directions until a toothpick inserted comes out clean.
5. Let cool completely before filling.
6. For the meringues, preheat oven to 200º and line a baking sheet with parchment paper.
7. In a large bowl (I used my stand mixer with a whisk attachment), start beating the egg whites until foamy.
8. Sprinkle in the cream of tartar, then beat until soft peaks start to form.
9. Gradually stream in the sugar, and beat until stiff peaks are formed.
10. Turn off the mixer and gently fold in the vanilla extract.
11. Fill a piping bag with the meringue, and pipe 12 big puffy toppers for the cupcakes – I say however you feel like making them look – and if you mess up? Just scrape the meringue back into the bag and try again!
12. Bake at 200º for 90 minutes, then turn off the oven and let the meringues cool completely in the oven.
13. To build the cupcakes, fill a piping bag (I use single-use plastic ones) with lemon curd.
14. Poke a hole in the top of each cupcake and fill with lemon curd, finishing with a big dollop on top.
15. Top with a meringue, then repeat for all of the cupcakes.
16. Serve and enjoy!