Meringue Cupcakes

• FOR THE CUPCAKES:
• 2-1/2 cups All-purpose Flour
• 1/4 cups Almond Meal
• 1 teaspoon Baking Powder
• 1 pinch Salt
• 1 cup Butter, Softened
• 1-1/2 cup Caster Sugar
• 2 whole Lemon's Zest
• 2 wheels Limes, Zested
• 4 whole Large Eggs
• 1 Tablespoon Lime Juice
• 1 Tablespoon Lemon Juice
• 1 cup Milk
• FOR THE CITRUS CURD:
• 2 whole Egg Yolks
• 3/4 cups Superfine Sugar
• 1/8 cups Lemon Juice
• 1/8 cups Lime Juice
• 1/2 sticks Cold Butter, Cut Into Cubes
• FOR THE MERINGUE:
• 3/4 cups Superfine Sugar
• 1/4 cups Water
• 2 whole Egg Whites
• 1 pinch Salt

1. 1. Start by making the citrus curd. Whisk the yolks and superfine sugar in a saucepan over medium heat. Add in the lemon juice, lime juice and the butter, stirring continuously with a wooden spoon, for roughly 7 minutes or until thick enough to coat the back of the spoon. Remove from the heat and strain the mixture through a sieve into a metal mixing bowl and place in the fridge until cold. Save until later.
2. 2. Preheat oven to 350 F. Line a standard 12-count muffin tin with paper liners then spray the liners with non-stick spray to prevent sticking. In a small bowl whisk together the flour, almond meal, baking powder and salt. Set aside. In a large bowl using an electric mixer on medium speed, cream the butter, superfine sugar and citrus zest until fluffy, about 3 minutes. Add one egg at a time, beating until each is completely mixed. Scrape down the sides of the bowl after each egg is added. Add the flour mixture and stir until smooth. Then add in the lemon and lime juice and milk and beat until combined.
3. 3. Divide the batter among the muffin cups, filling each about 3/4 of the way full. Bake until risen and golden brown (a cake tester or toothpick inserted in the centre comes out clean), about 20-25 minutes. Remove from oven and turn cupcakes out onto wire racks to cool. Once cooled, scoop out a bit of the center of the cupcake and fill with the citrus curd.
4. 4. For the meringue, combine the sugar and water in a medium saucepan over medium heat, stirring until sugar dissolves. Bring up to a boil and continue to cook until syrup hits 115 C, then remove from the heat. As that happens, put egg whites and salt into a heatproof bowl and whip them using an electric mixer until soft peaks form, about 2 minutes. Slowly and in a thin stream, pour in the hot syrup, whisking continuously for 2 minutes and then increasing speed to high and continuing for 6 minutes more, or until thick and glossy.
5. 5. Transfer the meringue to a piping bag and pipe on top of the cakes, covering the curd. Brown the meringue with a blowtorch and serve with some citrus zest and powdered sugar.

allpurpose, ubc, baking powder, salt, butter, caster sugar, lemons, wheels, eggs, lime juice, lemon juice, milk, curd, egg yolks, sugar, lemon juice, lime juice, butter, sugar, ubc, egg whites, salt

Taken from tastykitchen.com/recipes/desserts/meringue-cupcakes/ (may not work)