We hate to use clichés that are most often employed in describing cleaning products, but we drove away from Trophy Cupcakes with our thoughts on sunshine and brightness. We blame the flavour of the month.
Lemon Meringue Pie Cupcake
Lemon • Graham Cracker • Lemon Curd • Meringue Frosting
Pucker up for Lemon Meringue Pie! This tangy treat is our fresh lemon cake filled with house made lemon curd atop a buttery graham cracker “pie” crust. It’s topped off with a Hi-Swirl of toasted marshmallow meringue frosting. Lemony and Luscious!
Amber: In spite of the fact that it looks like the dreaded marshmallow from last month’s cupcake, what you see on that cupcake is meringue. Meringue that is just the way it’s supposed to be when on a lemon meringue pie, piled high and not dry. Lovely and wet in a way that still feels light. And that bottom crust? I was worried. Crust and I have a difficult relationship, especially things like graham cracker crusts. I can get a bit sad about crusts that ruin the softness or creaminess of whatever they’re holding, and graham cracker crusts are usually the worst. And, honestly, a graham cracker crust on an actual lemon meringue pie would just make me weep disconsolately…But the crust on what I put into my mouth was slight…so minimal that I didn’t really notice it. A mere hint of crust. Well done. The cupcake, itself, was quite a nice vehicle to get the lemon curd filling into my mouth. And that’s all I wanted. You see, I have a strong fondness for lemon curd. And, whilst I would not have turned down more lemon curd, they didn’t skimp here. This cupcake was a lemony, not-too-tart, not-too-sweet delight. That both cupcake places chose bright citrus flavours and executed them well this month was a beautiful gift for my mouth.
Cat: On my rankings of dessert and dessert-related bakery items, anything lemon is near the top (underneath cheese-related dessert items, but miles above any other fruit). Give me a lemon square and I’m indebted to you forever. It’s just how it works. When I saw this month’s Trophy flavor, and furthermore, when I saw it involved sweet, sweet lemon curd, I was sold. That being said, the meringue was enough to give me pause. As Amber noted, it was reminiscent of the S’more cupcake’s marshmallow topping, right down to the scorch marks, and that made me shy away from total open-armed acceptance. I needn’t have worried. The meringue was no sticky substance, but a smooth cream stirred into sweet, sweet satisfaction. It was like slurping ambrosia, a perfectly thick yet light topping for a deliciously lemony cake. And that cake. Perfect texture and perfect flavoring, real lemon goodness without being overtly strong. But it was still distinctly lemon, and I could have eaten ten of them. The custard was more liquid than I expected, but that’s not an offense. The thinner viscosity just allowed the bright golden filling to cascade over the rest of the cupcake, filling every bit with a jolt of tartness, all the better to accompany the meringue. Overall, there was no clear winner this month. I want all the lime frosting from Cupcake Royale, and could snack on cake and curd for days to come. Happy April to me!