You get soft cupcakes topped with a bright creamy lemon curd, and it's finish with a light as air meringue topping.
Ready in: 1hour10minutes
1 1/2cupsall-purpose flour
1 1/2Tbspfinely grated lemon zest
1/4cupvegetable or canola oil
2large egg yolks
1/4cupfresh lemon juice
12TbspLemon Curd, homemade or store-bought, recipe follows
3/4cup + 1 Tbspgranulated sugar
1Tbsplight corn syrup
3large egg whites, at room temperature
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda and salt for 30 seconds.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together sugar, butter and lemon zest on medium-high speed until pale and fluffy, about 4 minutes. Blend in vegetable oil.
Add in egg and mix until combined then add in egg yolks, lemon extract and vanilla extract and mix until combined. Measure out milk in a liquid measuring cup and stir in lemon juice.
Add flour mixture in 3 separate batches alternating with 1/2 of the milk mixture, beginning and ending with flour mixture and mixing just until combined after each addition. Divide mixture among 12 paper lined muffin cups, filling each cup 2/3 full.
Bake in preheated oven 19 - 21 minutes, until toothpick inserted into center of cupcake comes out clean. Remove from oven and allow to cool in muffin tin several minutes before transferring to a wire rack.
Cool completely, then spread 1 Tbsp lemon curd over top of each cupcake. Pipe Meringue Frosting over cupcakes and carefully toast edges with a kitchen torch. For best results serve within 1 hour of assembling.
FOR THE MERINGUE: In a small saucepan, whisk together 3/4 cup of the granulated sugar, the water and corn syrup. Bring mixture to a boil over medium heat, stirring constantly until sugar dissolves, then continue to boil without stirring and heat to 230 degrees (be sure to check temperature with a candy thermometer).
Meanwhile, whip egg whites in a stand mixer fitted with whisk attachment on medium-high speed until soft peaks form, then add in remaining 1 Tbsp sugar and whisk until combined.
Once sugar syrup reaches 230 degrees, remove from heat, and with mixer running on low speed, slowly pour syrup down side of bowl in a slow steady stream.
Once all of the syrup has been blended in, increase mixer speed to medium-high and whisk mixture until stiff but not dry peaks form (mixture and bowl should be cool), about 7 - 10 minutes. Frost cupcakes immediately after preparing.