Lemon Meringue Cupcakes

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 3/4 cup + 2 Tbsp granulated sugar
• 1/4 cup butter, softened
• 1 1/2 Tbsp finely grated lemon zest
• 1/4 cup vegetable or canola oil
• 1 large egg
• 2 large egg yolks
• 1/2 tsp lemon extract
• 1/2 tsp vanilla extract
• 1/3 cup milk
• 1/4 cup fresh lemon juice
• Lemon Curd, homemade or store-bought, recipe follows
• 3/4 cup + 1 Tbsp granulated sugar
• 1/3 cup water
• 1 Tbsp light corn syrup
• 3 large egg whites, at room temperature

Directions

1. Heat the oven to 350 degrees. In a mixing bowl, combine the flour, baking powder, baking soda and salt with a whisk for 30 seconds. Add the sugar, butter and lemon zest to the bowl of an electric stand mixer with the paddle attachment, and beat on medium-high speed until the mixture looks light and fluffy, about 4 minutes. Mix in the vegetable oil. Add the egg and beat it in, then mix in the egg yolks, lemon extract and vanilla extract. Pour the milk into a liquid measuring cup and stir in the lemon juice. Add the flour mixture in 3 separate batches, alternating with 1/2 of the milk mixture; start and finish with the flour mixture, and mix only until the batter comes together each time. Spoon the batter into 12 paper lined muffin cups, filling each cup 2/3 full. Bake for 19 – 21 minutes in the preheated oven, until a toothpick poked into the center of a cupcake comes out clean. Take the pan from the oven and let the cupcakes sit in the muffin tin for several minutes, then move them to a wire rack. Once they are completely cool, spread 1 Tbsp lemon curd over each cupcake. Pipe Meringue Frosting on top, then lightly brown the edges with a kitchen torch. For best results, serve within 1 hour after assembling.
2. For the Meringue Frosting, whisk 3/4 cup of the granulated sugar with the water and corn syrup in a small saucepan. Set it over medium heat and bring it to a boil, stirring the whole time until the sugar dissolves. After that, let it boil without stirring until it reaches 230 degrees, using a candy thermometer rather than guessing. While the syrup cooks, beat the egg whites in a stand mixer fitted with the whisk attachment on medium-high speed until they hold soft peaks, then add the remaining 1 Tbsp sugar and whisk it in.
3. When the syrup reaches 230 degrees, take it off the heat. With the mixer on low speed, pour the hot syrup slowly down the side of the bowl in a thin, steady stream. After all the syrup has been mixed in, turn the mixer up to medium-high and whisk until the meringue holds firm peaks without looking dry, and the bowl and mixture have cooled, about 7 – 10 minutes. Use the frosting on the cupcakes right away.