Ingredients
1½cupsall-purpose flour
½tspbaking powder
¼tspbaking soda
¼tspsalt
¾cupgranulated sugar
¼cupbuttersoftened
1½tbsplemon zestfinely grated
¼cupvegetable oilor canola oil
1large egg
2large egg yolks
½tsplemon extract
½tspvanilla extract
⅓cupmilk
¼cuplemon juicefresh
12tbsplemon curdhomemade or store-bought
¾cupgranulated sugarplus 1 tablespoon
⅓cupwater
1tbsplight corn syrup
3large egg whitesat room temperature
Preparation
Preheat the oven to 350 degrees F.
In a mixing bowl, whisk together the 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 the sugar, butter and lemon zest on medium-high speed for 4 minutes until pale and fluffy.
Blend in the vegetable oil.
Add in the egg, then mix until combined.
Add in the egg yolks, lemon extract and vanilla extract, then mix until combined.
Measure out the milk in a liquid measuring cup, then stir in the lemon juice.
Add the flour mixture into the electric stand mixer bowl in 3 separate batches.
Alternate with ½ 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 ⅔ of the way full.
Bake in the preheated oven for 19 to 21 minutes, until toothpick inserted into center of cupcake comes out clean.
Remove from the oven. Allow to cool in the muffin tin for several minutes before transferring to a wire rack.
In a small saucepan, whisk together the ¾ cup of the granulated sugar, the water, and corn syrup.
Bring the mixture to a boil over medium heat, stirring constantly until the sugar dissolves.
Continue to boil without stirring, and heat to 230 degrees F.
Meanwhile, whip the egg whites in a stand mixer fitted with a whisk attachment on medium-high speed until soft peaks form.
Add in the remaining 1 tablespoon of sugar, then whisk until combined.
Once sugar syrup reaches 230 degrees F, remove from the heat.
With the mixer running on low speed, slowly pour the sugar syrup down the side of bowl in a slow, steady stream.
Once the syrup has been blended in, increase the mixer speed to medium-high.
Whisk the mixture for 7 to 10 minutes until stiff peaks form.
Spread 1 tablespoon of lemon curd over top of each cupcake.
Pipe the meringue frosting over the cupcakes.
Carefully toast the edges of the frosting with a kitchen torch.
Serve, and enjoy!
