Lemon Meringue Cupcakes

Name: Lemon Meringue Cupcakes
Ingredients: FOR THE CAKE; 2 1/4 cups cake flour (I used Swan’s Down brand); 1 tablespoon baking powder; 1/2 teaspoon kosher salt; 1 1/4 cups buttermilk, room temperature; 4 large egg whites, room temperature; 1 1/2 cups sugar; lemon zest from two lemons (finely grated); 1 stick (8 tablespoons) unsalted butter, at room temperature; 1 teaspoon pure vanilla extract; FOR THE FILLING; 1 cup lemon curd; 7-MINUTE FROSTING; 1 1/2 cups plus 2 tablespoons sugar; 2/3 cup water; 2 tablespoons light corn syrup; 6 large egg whites, room temperature

Lemon Meringue Cupcakes was pinched from <a href="http://www.mybakingaddiction.com/lemon-meringue-cupcakes-recipe/" target="_blank">www.mybakingaddiction.com.</a>

"- Cake recipe from Dorie Greenspan - 7-Minute Frosting from Martha Stewart - Cupcake liners from Bake It Pretty - Cupcake tip used to pipe these cupcakes is the Giant French Tip from Bake It Pretty..."

INGREDIENTS

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FOR THE CAKE

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2 1/4 cups cake flour (I used Swan’s Down brand)

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1 tablespoon baking powder

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1/2 teaspoon kosher salt

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1 1/4 cups buttermilk, room temperature

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4 large egg whites, room temperature

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1 1/2 cups sugar

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lemon zest from two lemons (finely grated)

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1 stick (8 tablespoons) unsalted butter, at room temperature

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1 teaspoon pure vanilla extract

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FOR THE FILLING

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1 cup lemon curd

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7-MINUTE FROSTING

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1 1/2 cups plus 2 tablespoons sugar

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2/3 cup water

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2 tablespoons light corn syrup

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6 large egg whites, room temperature

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