Orange Meringue Cupcakes

Ingredients:

Cupcakes

• 2 cups cake flour
• 2 tsp baking powder
• 0.5 tsp fine salt
• 1 and 2/3 cups sugar
• 1 teaspoon finely grated orange zest
• 220 g unsalted butter, cut into pieces (room temperature)
• 0.5 cup milk, room temperature
• 2 tsp vanilla extract
• 3 large eggs, room temperature

Meringue icing

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

Preparation:

1. Preheat oven to 350°F (175°C). Line a 24-cup metal muffin pan with paper liners.
2. In a food processor, combine the flour, baking powder, and salt. Add the sugar and orange zest and pulse a few times. Add the butter and pulse until the mixture resembles coarse sand with pea-sized pieces of butter.
3. In a liquid measuring cup or small bowl, combine the milk, vanilla extract, and eggs. With the food processor running, pour in the milk mixture and mix until smooth.
4. Divide the batter evenly among the prepared cupcake liners, filling them two-thirds full. Bake the muffins until a toothpick inserted into the center comes out clean and the tops spring back when gently pressed, 20-25 minutes. Cool the cupcakes in the pans on a wire rack for 10 minutes, then remove them from the pans and cool completely.
5. Meringue icing:
   
   In a medium saucepan, pour a few inches of water and bring to a boil. In a medium heatproof bowl, whisk together the egg whites, sugar, orange juice and zest, cream of tartar, and salt. Place the bowl over the saucepan, making sure the bottom doesn't touch the water. Continue whisking until the mixture is hot to the touch and the sugar has dissolved, about 2 minutes. Remove the bowl from the saucepan and beat with an electric mixer on medium speed until the meringue cools and forms stiff peaks, about 7 minutes.
6. Pipe the icing onto the cupcakes using a piping bag or spoon. Sprinkle with orange zest.