Classic Lemon Meringue Cupcakes

Ingredients:

Cupcakes

• 1.5 cups premium wheat flour
• 1.5 tsp baking powder
• 1/4 teaspoon fine salt
• 2 large eggs at room temperature
• 2/3 cup sugar
• 3/4 cup melted butter
• 2 tsp vanilla extract
• 0.5 cups of milk

Meringue

• Whites of 4 large eggs
• 2/3 cup sugar
• 1 teaspoon lemon juice
• 1 teaspoon finely grated lemon zest
• A pinch of cream of tartar
• A pinch of fine salt
• 1 – 2 drops of food coloring

Preparation:

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper cupcake liners.
2. In a medium bowl, whisk together flour, baking powder and salt.
   
   In another bowl, beat the eggs and sugar with a mixer for 2 minutes until light and fluffy. While beating, gradually pour in the oil and vanilla extract.
3. Reduce mixer speed and add half the flour mixture, then pour in the milk and the remaining flour. Do not overbeat the batter. Pour the batter into the cupcake liners (about 1/3 cup per cupcake).
4. Bake for 20-25 minutes. Check for doneness by inserting a toothpick into the center of the cupcake. It should come out clean. Place the cupcakes in the metal pan on a wire rack and let them cool for 10 minutes, then remove them and cool completely on the rack.
   
   Using a spoon, offset spatula, or piping bag, pipe the meringue into the desired shape on each cupcake. Use the back of a spoon to create peaks in the meringue, if desired.

5. Meringue meringue

   
   Select a double boiler pan large enough to accommodate the bowl of a stand mixer. Fill the pan with about 2 inches of water and bring to a boil. Whisk the egg whites, sugar, lemon juice, zest, cream of tartar, and salt in the bowl by hand. Place the bowl over the simmering water and continue whisking until the mixture is hot and the sugar dissolves, about 1 to 2 minutes. Then place the bowl under a stand mixer fitted with the whisk attachment and beat on medium-high speed for 5 minutes, until the meringue has cooled and soft peaks form. Add a few drops of food coloring and continue whisking until stiff peaks form.