Categories: cupcakes
Ingredients
- 1 cup cake flour
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup butter, very soft
- 1 cup white sugar
- 2 tbsp lemon zest (from 2 large lemons)
- 1 egg, large
- 1 tsp vanilla
- 1 cup milk, room temperature
- 6 oz lemon curd
- 3 egg whites
- 1/2 cup white sugar (for meringue)
- 1/4 tsp cream of tartar
Directions
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Preheat oven to 375F. Line 18 muffin cups with paper liners.
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Sift together flours, baking powder, and salt in a medium bowl.
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In a large bowl, cream butter, sugar, and lemon zest until fluffy, about 3 minutes. Beat in egg thoroughly, followed by vanilla.
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Alternate milk and flour in three additions, ending with flour.
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Evenly distribute in prepared pans.
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Bake at 375F for 18-20 minutes, until a tester comes out clean and the cake springs back when lightly pressed.
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Remove to a wire rack to cool.
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Once the cupcakes are cool, fill a metal-tipped pastry bag with lemon curd and pipe into cupcakes. Poke the tip of the pastry bag 1/2 to 1 inch into the top of each cupcake and squeeze about 2 tsp lemon curd into it.
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Set a glass or metal bowl over a sauce pan with an inch or two of boiling water in it (i.e. use a double boiler) and beat egg whites in it until foamy. Add in cream of tartar and beat until fluffy but not yet at soft peaks.
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Stream in sugar until meringue reaches fairly stiff peaks. Spread on cupcakes with a small knife or offset spatula.
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Brown with a blowtorch or place on a baking sheet under the broiler until lightly browned, about 3 minutes.