Lemon Meringue Cupcakes

Thank you Cooking Classy

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
Meringue Frosting
3/4 cup + 1 Tbsp granulated sugar
1/3 cup water
1 Tbsp light corn syrup
3 large 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 
• Add in egg yolks, lemon extract and vanilla extract and mix until combined. 
• In a liquid measuring cup mix milk and lemon juice. 
• Add flour mixture in 3 separate batches alternating with 1/2 of the milk mixture, beginning with flour mixture
• Mix 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 Frosting:

• 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
• Continue to boil without stirring and heat to 230 degrees (be sure to check temperature with a candy thermometer, don't just guess with this recipe). 
• Meanwhile, whip egg whites in a stand mixer fitted with whisk attachment on medium-high speed until soft peaks form 
• 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.