Lemon Meringue Cupcakes

Ingredients:

• 1 and 3/4 cups premium flour
• 1.5 tsp baking powder
• 3/4 tsp + 1 pinch of fine salt
• 170 g unsalted butter at room temperature
• 1.5 cups of sugar
• 1 large egg
• 1 large egg yolk
• 1 teaspoon finely grated lemon zest
• 2.5 tsp vanilla extract
• 1 cup of milk
• 0.5 cup store-bought lemon curd
• Whites of 2 large eggs
• 1/4 cup light corn syrup
• Lemon jelly beans, for garnish (optional)

Preparation:

1. Preheat oven to 190°C. Line a 12-cup muffin pan with paper cups.
2. Sift together the flour, baking powder, and 3/4 teaspoon of salt. Beat the butter with 1 cup of sugar with a mixer until pale and fluffy, about 5 minutes. Stir in the egg, yolk, zest, and 1.5 teaspoons of vanilla extract.
3. Reduce mixer speed to low and add the flour mixture in three additions, alternating with the milk, beginning and ending with the flour mixture. Pour the batter into the cupcake liners and bake until a tester inserted into the center of the cupcake comes out clean, 20-25 minutes. Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack and let cool completely.
4. Place the lemon curd in a pastry bag fitted with a 1/4-inch round tip. Insert the tip into the center of each cupcake and pipe lemon curd inside.
5. Combine the egg whites, corn syrup, the remaining 1/2 cup sugar, the remaining 1 teaspoon vanilla extract, and the remaining pinch of salt in a metal bowl set over a saucepan of simmering water. Beat with an electric mixer until thick and fluffy, about 7 minutes. Remove from heat and beat until the glaze cools slightly, another 2 minutes.
6. Pipe the icing onto the cupcakes. If desired, toast the icing with a blowtorch and garnish with lemon candy.