It’s all the rage to take the norm and turn it into something else, but still keeping the essence of what it originally was. These cupackes are a good example of just that.
Light and unpretentious vanilla cupcakes are hollowed out with a paring knife and filled with with sweet, tarty lemon curd. If you have lots of time, make the lemon curd at home – it always tastes better when homemade. Always. However, I know we sometimes are short on time, so if you can find a good quality lemon curd else where, by all means buy it.
Once the cupcakes are filled, top it with thick, glossy meringue. A cooked meringue like Swiss or Italian meringue works best for this. I like to caramelise the outside of the meringue with a blowtorch to add to the lemon meringue feel, but it’s perfectly fine if the cupcakes are served as they are.