Lemon Meringue Cupcakes - all-purpose

Method

• Preheat oven to 325F.
• Line standard muffin tins with paper liners.
• Whisk together flour, baking powder, and salt.
• With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy.
• Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
• Beat in zest and vanilla.
• Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each.
• Divide batter evenly among lined cups, filling each three-quarters full.
• Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 minutes.
• Transfer tins to wire racks to cool completely before removing cupcakes.
• Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
• To finish, spread 1 tablespoon lemon curd onto middle of each cupcake.
• Fill a pastry bag fitted with a large open-star tip (Ateco #828 or Wilton #8B) with frosting.
• Pipe frosting onto each cupcake, swirling tip slightly and releasing as you pull up to form a peak.
• Hold a small kitchen torch (see Sources, page 342) 3 to 4 inches from surface of frosting, and wave it back and forth until frosting is lightly browned all over.
• Serve immediately.