Apple Meringue Cupcakes

Ingredients:

Cupcakes

• 2 and 1/4 cups premium flour
• 1 teaspoon of baking soda
• 0.5 tsp freshly grated nutmeg
• 0.5 tsp fine salt
• 220 g unsalted butter, room temperature
• 1 cup of sugar
• 3 large eggs
• 1 tbsp vanilla extract
• 0.5 cup sour cream
• 1 large crisp, sweet apple, such as Gala, peeled and finely chopped (about 1 cup)

Meringue icing

• Whites of 8 large eggs
• 1 and 1/3 cups sugar
• 2 tsp lemon juice + 1 tsp finely grated lemon zest
• A pinch of cream of tartar
• A pinch of fine salt

Preparation:

1. Preheat oven to 175°C. Line 24 muffin tins with paper liners.
2. In a medium bowl, whisk together the flour, baking soda, nutmeg, and salt. Set aside.
3. In a large bowl, beat the butter and sugar with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the eggs one at a time, then the vanilla extract, beating until smooth.
4. Reduce mixer speed to low and beat in half of the flour mixture until fully incorporated. Add the sour cream, mix well, and then add the remaining flour. Knead the dough, being careful not to overmix it. Add the chopped apples.
5. Divide the batter evenly among the prepared cupcake liners, filling them almost halfway. Bake until a toothpick inserted into the center of the cupcake comes out clean and the tops spring back when gently pressed, about 20 minutes.
6. Cool the cupcakes in the pans on a wire rack for 10 minutes, then remove them from the pans and let them cool completely. Place the cooled cupcakes on a baking sheet.
7. Preheat oven to grill mode.
8. Meringue icing:
   
   Pour a few centimeters of water into a medium saucepan and bring to a boil. In a heatproof bowl, whisk together the egg whites, sugar, lemon juice and zest, cream of tartar, and salt. Place the bowl over the simmering water, making sure the water doesn't touch the bottom of the bowl. Continue whisking until the mixture is hot to the touch and the sugar has dissolved, about 2 minutes.
9. Remove the bowl from the pan and beat with an electric mixer on medium-high speed until the meringue is cool and stiff, about 7 minutes.
   
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
10. Decorate the cupcakes with meringue, using a spoon, offset spatula, or a pastry bag. Use the back of a spoon to create beautiful swirls and peaks in the meringue.
11. Place the cupcakes in the oven, a few at a time, and broil until the meringue is golden brown, 1-2 minutes, watching carefully to avoid burning. Let cool.