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1
Preheat oven to 350F.
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2
In a bowl, mix the flour, baking powder, and salt.
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3
In another bowl, add the butter and sugar and beat until pale. Add the eggs one at a time, then the vanilla extract and lemon zest.
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4
Gradually, add the flour mixture and mix to a smooth batter.
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5
Add the buttermilk and lemon juice and mix.
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6
Pour the batter into muffin pans.
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7
Bake for 20 to 25 minutes depending on the size of the pans. Remove from the pans and cool on a wire rack.
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8
Lemon Curd Preparation:
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9
Wash the lemons, then zest and juice them.
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10
In a saucepan, add the lemon juice and zest.
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11
Add the cornstarch and the sugar.
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12
Gently whisk the mixture on low heat.
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13
In a bowl, beat the eggs.
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14
Remove the lemon mixture from heat and gradually add the beaten eggs.
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15
Keep mixing this preparation without stopping, preferably with a whisk so that the bottom does not stick.
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16
Put the pan back on the stove on low heat and keep stirring until thickened, about 5 minutes.
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17
Remove from heat and pour directly into a bowl to cool.
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18
With a teaspoon, drop a little lemon curd on top of the cold cupcakes.
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19
Egg White Frosting Preparation:
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20
In a saucepan, add 165 grams of sugar and water.
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21
Bring the syrup to a boil, stirring occasionally. Bring the temperature up to 450F.
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22
Meanwhile beat egg whites until stiff.
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23
When peaks form, add 1 tablespoon of glucose. Keep whipping and lower the mixer speed to pour the boiling syrup in the whites eggs. Simply lower the speed but do not stop the mixer.
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24
Gradually, increase the speed until the mixture is completely cool, about 10 minutes.
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25
When the mixture is cold, place it in a piping bag with a fluted tip.
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26
Carefully, squeeze out a small amount of frosting on each cupcake on top of the lemon curd.
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27
Sprinkle with confectioner's sugar and toast quickly with a torch.
