Meyer Lemon Cupcakes with Italian Meringue Buttercream

Makes 12

Ingredients

• 2 large eggs

• 120 gr (1/2 cup + 5 tsp) sugar

• 5 gr (1 tsp) vanilla extract or paste

• 135 ml (1/2 cup + 1 tbsp) olive oil

• 45 ml (3 tbsp) Meyer lemon juice

• 180 ml (3/4 cup) milk

• 260 gr (2 cups) flour

• 10 gr (2 tsp) baking powder

• Zest of a Meyer lemon

• Pinch of salt

• For Italian meringue buttercream;

  • 160 gr (3/4 cup) sugar

  • 50 ml (1 tbsp + 1 tsp) water

  • 2 large egg whites, room temp

  • 113 gr (8 tbsp) unsalted butter, cubed, room temp

Sprinkles to decorate

Instructions

1. Preheat the oven to 180°C/350°F. Prepare a cupcake tin with papers.

2. In a large bowl, whisk egg and sugar for 3 minutes. Add vanilla, olive oil, lemon juice, milk, and whisk to combine. Shift flour, baking powder, and salt. Add lemon zest and whisk to combine.

3. Fill cupcake papers about 3/4 the way up and bake for 20 minutes. Leave it to cool.

4. For the Italian meringue buttercream; put sugar and water in a medium-sized pan and boil on medium heat. Place egg whites in stand mixer bowl and start beating on medium when sugar/water mixture hits 110°C/230°F. Take the sugar off the heat when it hits 118°C/245°F and slowly pour by the side of the stand mixer while the mixer is still on medium speed. Beat for 10 minutes until meringue can form medium peaks. Add the butter one cube at a time and mix until it is completely combined.

5. Decorate the cupcakes with Italian buttercream with the desired piping tip (I used a large plain piping tip). Top with sprinkles and enjoy!