1tablespoonfreshly grated lemon zest, about 1 large lemon
½cupgranulated sugar
¼cuppacked light brown sugar
½1 stick cup salted butter*
¼cupvegetable shortening
3eggs, room temperature
½tablespoonvanilla extract
Lemon Meringue Icing
2large egg whites
1cupgranulated sugar
¼cupwater
1tablespoonfresh lemon juice
1tablespooncorn syrup
Instructions
Lemon Cupcakes
Preheat the oven to 350°F and line 12 standard muffin cups**.
In a large bowl, add the sifted flour. Remove 4 tablespoons of the flour and whisk in the corn starch, baking powder and baking soda. Set aside.
In a small bowl whisk together the milk and butter milk. Set aside.
In the bowl of an electric mixer, add the lemon zest and granulated sugar. Using the back of a metal spoon, release the oils from the zest by pressing the zest into the sugar until the sugar is pale yellow and resembles damp sand.
Add the brown sugar to the granulated sugar and stir together on low speed with the paddle attachment. Add the butter and shortening and increase to medium speed. Cream until smooth, scraping down the sides as necessary.
Reduce the speed to medium-low and add the eggs, one at a time, then the vanilla, scraping down the sides as necessary.
Reduce the speed to low and alternate the flour mixture with the milk mixture in three additions, beginning and ending with the flour, scraping down the sides after each milk addition. Stir only until combined.
Fill the prepared muffin tin ¾ full, except for the 12th tin (there won’t be enough batter to reach ¾ full). Bake for 18 – 20 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool in tin on a cooling rack for 10 minutes before transferring to a cooling rack to cool completely. Top with lemon meringue icing (recipe follows).
Lemon Meringue Icing
In a pot with a mouth wide enough to sit just the bottom of the bowl of an electric mixer, add enough water such that the bowl does not touch the water. Bring water to a boil then reduce to a low simmer.
In the bowl of an electric mixer, whisk together all the ingredients. Place the bowl on top of the simmering water and continue whisking by hand until the temperature reaches 160°F when measured by a candy or instant-read thermometer.
Fit the bowl to the electric mixer and use the whisk attachment to whip on medium speed for 5-7 minutes, until soft peaks form.
Notes
* I use Kirkland brand salted sweet cream from Costco. If you can't find this, it's best to use unsalted butter and add ¼ teaspoon salt to the dry ingredients.**The recipe yields 11 standard cupcakes, but there will be some batter leftover for a little less than a standard cupcake, which is why 12 muffin cups need to be prepared.Storage Store in an air tight container in the refrigerator for up to 5 days.