Lemon Meringue Cupcakes

Ingredients:

Cupcakes

• 1 and 3/4 cups premium flour
• 0.5 tsp baking powder
• 1/4 teaspoon of baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1 and 3/4 cups granulated sugar
• 1 cup whole milk
• 3/4 cup vegetable oil
• Finely grated zest of 2 lemons
• 2 tablespoons freshly squeezed lemon juice
• 1 tsp vanilla extract

Meringue

• Protein of 2 large eggs
• 1/4 teaspoon salt
• 0.5 cup granulated sugar
• 0.5 cup light corn syrup
• 1/4 tsp vanilla extract

Glaze

• 2.5 cups powdered sugar
• 1/4 cup freshly squeezed lemon juice (from about 2 lemons)
• 1 tbsp limoncello or other lemon liqueur (optional)
• 6-7 drops of yellow food coloring (optional)

Preparation:

1. Preheat oven to 175°C and line a 12-cup metal muffin tin with paper liners.
2. Bake cupcakes:
   
   In a bowl, whisk together the flour, baking powder, baking soda, and salt until evenly distributed. In a large bowl, whisk together the eggs, sugar, milk, vegetable oil, lemon zest, lemon juice, and vanilla extract until smooth. Fold in the flour mixture.
3. Divide the batter evenly among the prepared muffin cups, filling just to the top. Bake until a toothpick inserted into the center of a muffin comes out clean, 25-30 minutes. Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
4. Meringue:
   
   In a large bowl, beat the egg whites and salt with a mixer on medium speed until foamy, about 1 minute. Increase the mixer speed to high and gradually beat in 2 tablespoons of sugar; beat until stiff, glossy peaks form, about 3 minutes.
5. Combine the remaining 6 tablespoons sugar, corn syrup, and 1/4 cup water in a saucepan over medium-high heat. Cook until the syrup reaches 250°F (118°C) on a candy thermometer; remove from heat. With an electric mixer on medium speed, slowly pour the hot sugar syrup into the egg whites; increase the speed to high and beat until the meringue is fluffy and cool, about 6 minutes. Stir in the vanilla extract.
6. Transfer the meringue to a piping bag fitted with a large round tip and pipe onto the cupcakes; let set at room temperature for about 15 minutes.
7. Meanwhile, prepare the glaze.:
   
   In a microwave-safe bowl, combine the sugar, lemon juice, limoncello, and food coloring until smooth. Microwave for 1 minute, then stir again until the sugar dissolves. Let cool for about 5 minutes, stirring occasionally.
8. Dip the meringue-covered cupcake tops into the icing, letting any excess drip back. If the icing becomes too thick, microwave it for 20 seconds.