Lemon Meringue Cupcakes

Step 1

Cupcakes:

Step 2

Heat the oven to 350 F. Line a 12-cup muffin tin with cupcake liners.

Step 4

Whisk together the flour, baking powder and salt in a medium bowl and set it aside. Combine the milk, lemon juice and vanilla in a measuring cup and set it aside.

Step 6

Place the lemon zest and sugar in a large bowl. Using a spatula, rub the zest into the sugar until fragrant. Add the butter and vegetable oil. Using a hand mixer, cream the ingredients on medium-high until lightened. Add the eggs, one at a time, scraping the bowl between additions. Reduce the speed to low and add half of the flour mixture, followed by the milk mixture, and then the remaining flour, mixing until just combined after each addition. Using a ¼-cup ice cream scoop, portion the batter into the cupcake liners.

Step 8

Bake the cupcakes until they spring back when touched or a toothpick inserted in the centre of a cupcake comes out clean, 18 to 20 minutes.

Step 10

Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack. Place them in the fridge to cool completely.

Step 12

Lemon Curd:

Step 13

Separate the eggs and reserve the whites for the meringue.

Step 15

Combine the egg yolks, sugar, lemon juice and lemon zest in a medium saucepan. Cook over medium-low heat, whisking constantly, until the mixture is thick enough to coat the back of a spoon and holds a line when a finger is drawn through it, about 10 minutes.

Step 17

Remove the saucepan from the heat and whisk in the butter until fully incorporated. Pass the curd through a strainer into a shallow glass dish. Press plastic wrap onto the surface of the curd to prevent a skin from forming and refrigerate until cold. Once chilled, transfer the curd to a piping bag or zip-top bag. Refrigerate for later use.

Step 19

Meringue:

Step 20

Bring an inch of water to a boil in a medium saucepan, then reduce to a simmer.

Step 22

In the bowl of a stand mixer, whisk the egg whites and sugar. Place the bowl over the simmering water and whisk until the mixture has reached 160 F, approximately 5 minutes.

Step 24

Place the bowl on the stand mixer, fitted with a whisk attachment, and whip until the meringue is stiff and glossy, about 5 minutes. Transfer the meringue to a large piping bag or zip-top bag fitted with a medium round tip.

Step 26

Assembly:

Step 27

Use a melon-baller or paring knife to make a well in the centre of each cupcake.

Step 29

Cut the tip from the piping bag or zip-top bag and pipe a small amount of lemon curd into the wells.

Step 31

Pipe the meringue onto the cupcakes. Lightly toast the meringue with a blowtorch.

Step 33

Makes 12 cupcakes.