Lemon Kiwi Cupcake

Directions

1. 1
   Preheat the oven to 350 degrees F. Line 56 mini cupcake cups from 3 (24-cup) mini cupcake or muffin pans or 18 regular-size cupcake or muffin cups from 2 (12-cup) regular-size cupcake or muffin pans with paper cupcake liners.
2. 2
   In a large mixing bowl, combine the flour, sugar, baking soda, and salt.
3. 3
   In a second bowl, mix the eggs, buttermilk, and oil.
4. 4
   Add the dry ingredients to the wet ingredients.
5. 5
   Once the ingredients are mixed, add the lemon zest and lemon juice, and blend until combined.
6. 6
   Bake the cupcakes until golden brown and the centers spring back when lightly pressed, 16 to 18 minutes for minis or 22 to 24 minutes for the regular-size cupcakes.
7. 7
   Cool the cupcakes in the pans for 5 minutes and then transfer to a wire rack to cool completely.
8. 8
   Increase the oven temperature to 450 degrees F. Transfer the kiwi cream to a pastry bag fitted with a small round tip and fill each cupcake with some of the cream.
9. 9
   Transfer the meringue mixture to a separate pastry bag fitted with a large round tip and pipe the meringue on top of each cupcake.
10. 10
    Place the cupcakes on baking sheets and bake until lightly browned and cooked through, about 3 to 4 minutes.
11. 11
    In a medium saucepan, melt the butter over medium heat.
12. 12
    Add the sugar, eggs, and kiwi mixture.
13. 13
    Reduce the heat to medium-low and cook, stirring until it thickens and coats the back of a wooden spoon, about 12 minutes.
14. 14
    Set the pan over a large bowl of ice and continue to stir until the mixture has cooled slightly.
15. 15
    Strain the mixture into a clean bowl and refrigerate until thickened and well chilled.
16. 16
    Meringue Frosting:
17. 17
    In the bowl of an electric stand mixer, combine the egg whites and sugar and whip until the mixture is firm and glossy.