Mini Mandarin Meringue Moments Cupcakes

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January 1, 2013 by Joanne T Ferguson

CupcakeHands up who could go for one of these Mini Mandarin Meringue Moments Cupcakes?

When I was little, (seems to be my opening line these days ) I used to ask, “What other flavors does lemon meringue pie come in?”

I “thought” the question made perfect sense; as did ALL the other questions my curious brain used to shell out on a regular basis.

When I used to ask, “What’s the difference between a cupcake and a muffin and why do they call some trays cupcake trays (or tins) and others muffin trays (or mini muffin) trays?

I used to get A LOT of adults who used to (I thought) take pleasure in “rolling their eyes” at my unending food questions.

So, WHAT is the difference between a cupcake and a muffin?

Some questions never die

When I came across Cupcakes Vs. Muffins: An Epic Battle and Some Big Questions on Cakespy , I was “intrigued” with not only “the battle” but the outcome and conclusion.

I think the information has now solved my childhood question of “What’s the difference between a cupcake and a muffin?”

We spend most of our lives, sleeping (dreaming about all things foods), eating (enjoying all things food), searching (for that next food recipe to make lol) and I “obviously” had an interest in food from the moment I “leapt and bound” into this world.

Contrary to popular belief, Henry Ford never said about his cars, “You can have them in any color, as long as it is black.

Interestingly enough, the replies I used to receive was “You can have lemon meringue pies in any flavor as long as it is lemon meringue.”

mmm Now THAT never made sense to me, even back when I was little.

Why couldn’t my lemon meringue pie be cherry meringue or peach meringue?

Even back then, mandarin had always seemed “exotic” to me!

I used to mentally escape and pretend I was floating on clouds of meringue.

This way the flavors and colors I created were ALL colors of my rainbow imagination.

It was only then could I really enjoy eating my lemon meringue pie.

I actually do like lemon meringue, but when I was little, I could not wait to grow up and create my own meringue pie or cupcake; and so it was it has been “on the list” until the “more mature me” could make a mini muffin for my best childhood friend ever — ME!

It was only when I saw these Orange Meringue Cupcakes posted by laughing snail on her blog Hecticium that “trigger” this childhood story.

So, in finding “my destined” cupcakes”, I will always be grateful so I can share my Mini Mandarin Meringue Moments Cupcakes with YOU!

I decided to use mandarins as had some on hand and I like to adapt recipes I see to not only “challenge” myself, but bring out my inner creativity!”

I used the “easy peasy” – regular cake mix “slightly altered” on the above link, but wasn’t initially sure if everything should have been put in the mix, but the next thing I know, I YELLED in E-X-C-I-T-E-M-E-N-T “Everybody in the pool!”

Or in this case, “Everybody in the bowl!”

I honestly don’t know where I got that one from as “when I was little”, we did not have a pool, but have MANY wonderful childhood memories of going to summer day camp, and it was a popular expression to YELL before jumping in the pool!

Perhaps I am reliving my childhood again, but this time through food!

Mini Mandarin Meringue Moments #Cupcakes
 
Prep time
Cook time
Total time
 
#easy #entertaining #fun #mandarin #meringue #mini #cupcake #fun
Author:
Recipe type: Baking
Serves: 12
Ingredients
  • Ingredients
  • 2 eggs
  • 100 grams granulated sugar
  • 100 grams unsalted butter
  • 165 grams plain flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon orange blossom water
  • 2 tablespoons mandarin juice
  • grated zest from 6 mandarins
  • 1 “heaped” tablespoon vanilla yogurt
  • MANDARIN CURD:
  • ½ cup lemon juice
  • ½ cup granulated sugar
  • zest from 3 mandarins
  • 3 egg yolks
  • 37 grams unsalted butter
  • ORANGE BLOSSOM MERINGUE
  • 3 egg whites
  • 50 grams, granulated sugar
  • 6 drops orange blossom water
Instructions
  1. Combine up to baking soda, then add next 4 ingredients until well combined.
  2. Preheat oven to 170C; pour batter into a oil sprayed mini cupcake tray; bake 12 – 14 minutes until lightly golden brown; toothpick comes out clean.
  3. Let cool for 5 minutes before removing mini cupcakes to a wire rack.
  4. Combine MANDARIN CURD ingredients; “whisked” egg yolks, lemon juice, mandarin zest, and sugar together in a saucepan (whisking continuously), heated on low until simmering or when the sugar dissolved.
  5. Add butter (still on low) until dissolves; with heat (on low), continue whisking until mixture is thick enough to coat the back of the spoon. (About 10 minutes) Refrigerate until cool (about 30 minutes)
  6. Combine ORANGE BLOSSOM MERINGUE ingredients except sugar; WHISK until stiff. Then add in sugar.
  7. Assemble cupcake.
  8. Place filled mini cupcakes on a baking tray. (see note)
  9. Place under grill for 1 minutes or until meringue caramelizes.
Notes
I melted the butter then cooled for a few minutes before S-L-O-W-L-Y adding into about ingredients in a stand mixer.
I tasted the batter and was happy with the mild “tang”; feel free to add more juice, zest or water, but would suggest juice or zest first.
Noting more mandarin curd and meringue to follow re overall taste.
Baking paper on the tray may result in it burning alight.

I made three batches of meringue; third time “lucky” (maybe like my Lucky Lemon Chicken)

When it comes to my never-ending food journey, I am always “patient” and “persistent” and always want to know “But Why?” (my food middle name)

I asked myself, “Were the egg whites NOT at room temperature?” (they were!); “Were the egg whites off?” (they were not!); “Did some egg yolk get into the egg white?” (a “spot” did initially but I “quickly” scooped it up with the eggshell…mmm This seems to be the likely culprit. The bowl was clean; no fats or oils.

When I went online for hints and tips, I added a pinch or salt; could have added a pinch of tartaric acid or cream of tartar to thicken the meringue.

After “A LOT” of hand whisking…(Did I mention A LOT? lol) I “FINALLY” achieved my desired consistency!

WHOO HOO!

What I “loved” about creating these Mini Mandarin Meringue Moments Cupcakes is the “difficulty” I had whisking the egg whites, but the end product and outcome for me to take “off the list” more than delights!

Not every recipe always goes to plan, so always expect the unexpected.

HINT or TIP:

Cooking and baking new recipes always seem to take longer.

Cut cupcake top off; with sharp knife, carefully cut a mini whole in the mini cupcake;fill with mandarin curd.

CupcakesNOTE:
Make sure mandarin curd is completely cool before filling mini cupcakes.

Repeat after me, “I CAN now do these Mini Mandarin Meringue Moments Cupcakes now that they are “off the list” too!”

WHOO HOO!

If you enjoyed this post, feel free to FOLLOW via Twitter, LIKE via Facebook, SHARED via Google+ and LOVED being PINNED…on Pinterest!

All comments, shares and pins MAKE MY DAY!

What is your favorite cupcake?

Do YOU want to some Mini Mandarin Meringue Moments Cupcakes today?

 

 

29 thoughts on “Mini Mandarin Meringue Moments Cupcakes

  1. What a great tip! Hello, my name is Misty, from The LadyPrefers2Save, and I’m one of the new co-hosts for the Merry Monday Linky Party! Thanks for linking up at the Merry Monday’s Linky Party this week. Have an awesome weekend!

  2. These sure look tasty! I love meringue, and it’s fun to whip up too!

  3. I love this delicious recipe. Mini desserts are a favorite of mine and I will be making these Mandarin Meringue Cupcakes for our holiday brunch. They are so festive.

  4. What a fantastic recipe! We thoroughly enjoyed it! Thank you so much for attending Weekend Social Blog Hop and Link Party #13 ! Don’t forget the requirements of being featured .We hope to see you there Friday at 9 PM to kick off week 14! We can hardly wait to see what you surprise us with!!

    Heidy L. McCallum of The McCallum’s Shamrock Patch

  5. Hi Joanne! This looks wonderful! Thanks for bringing it by and linking up at the Weekend Social on http://www.KitchenDreaming.com! We hope to see you again next week.

  6. Fantastic recipe! Thanks for sharing it! I can’t wait to make this, looks so simple and easy

  7. Hi Joanne – Thanks for sharing with the Let’s Get Real party this week.

  8. Very delicious looking and different! I like the idea of meringue rather than frosting. ~s

  9. Looks great! I have never seen a meringue cupcake like this. Thanks for sharing with Foodie Friends Friday!

  10. Love, Love, Love this post and the recipe. It’s a winner for me, I’m sharing this as my host favorite recipe on Foodie Friends Friday party this week. Thank you so much for sharing your memories and this terrific recipe.

    Looking forward to seeing you soon,
    Joanne

  11. Lovely cupcakes! I love the orange blossom water in the meringue (that reminds me: did you ever have Pan de Muerto? It’s on my blog.) Your youthful question about other flavors for lemon meringue pie makes perfect sense to me – I received the same eye-rolling when I asked whether I couldn’t have warm ice cream.

  12. Kim says:

    I make muffins Lorraine, but not cupcakes. However, those look pretty good to me, and NOT too sweet again, which is something I would like. I loved your merinque story, so I can understand the work it took. They came out just great!

  13. What a lovely version of the lemon meringue pie Joanne! Oh yes the difference between cupcakes and muffins…I love cupcakes but rarely make muffins! 😛

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Joanne T. Ferguson

Passionate Home Cook who tries to inspire one recipe and one event at time!

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