Step 1

Preheat oven to 180°C. Line 2 x 12-hole muffin trays with cupcake liners and set aside.

Step 2

Place sugar into mixing bowl and mill 10 sec/speed 10.

Step 3

Add butter and mix 10 sec/speed 4.

Step 4

Add all remaining ingredients and blend 10 sec/speed 5.

Step 5

Scrape down sides of mixing bowl with spatula and blend 10 sec/speed 5.

Step 6

Divide mixture evenly between prepared muffin trays and bake for 18-20 minutes (180°C) or until a wooden skewer inserted into the centre of each cupcake comes out clean. Allow to cool in trays for 5 minutes before placing on a wire rack to cool completely. Clean and dry mixing bowl.

Step 7

Set aside a 500 ml sterilised jar (see Tips).

Step 8

Place sugar, lemon juice, butter and eggs into mixing bowl and start 12 min/80°C/speed 4. Pour into sterilised jar, loosely cover with lid and allow to cool completely. Once cool, seal jar and place in the fridge until ready to serve (see Tips). Thoroughly clean and dry mixing bowl.

Step 9

Place sugar into mixing bowl and mill 10 sec/speed 10. Place in a bowl and set aside.

Step 10

Insert butterfly whisk. Place egg whites, lemon juice and salt into mixing bowl and whip 2 min/70°C/speed 3.

Step 11

Split vanilla bean lengthways and scrape out seeds. Add vanilla seeds and cook 2 min/60°C/speed 3, slowly adding reserved sugar through hole mixing bowl lid. Then cook a further 3 min/60°C/speed 3. Remove butterfly whisk.

Step 12

Transfer meringue into a piping bag fitted with a plain nozzle (1 cm). To assemble your cupcakes, use a small serrated knife to cut a 3 cm wide and 2-3 cm deep piece from the centre of each cupcake (see Tips). Spoon reserved lemon curd into holes, then pipe meringue over the top to cover the curd. To lightly caramelise the meringue, either carefully use a blowtorch or torch under a pre-heated grill for 30 seconds to 1 minute until lightly golden brown.