Lemony Cupcakes

Directions

1. 1
   Preheat the oven to 375 degrees F. Line one 12-cup standard muffin tin with cupcake liners.
2. 2
   Sift together the flour, baking powder and 3/4 teaspoon of the salt.
3. 3
   Beat together the butter and 1 cup of the sugar with an electric mixer until pale and fluffy, about 5 minutes.
4. 4
   Beat in the egg, yolk, zest and 1 1/2 teaspoons of the vanilla.
5. 5
   Reduce the speed to low and add the flour mixture in three additions alternating with the milk, beginning and ending with the flour mixture.
6. 6
   Divide the batter among the muffin cups and bake until a tester inserted in the middle of the cakes come out clean, 20 to 25 minutes.
7. 7
   Cool the cakes for 10 minutes in the tin, and then remove and cool completely on a rack.
8. 8
   Put the lemon curd in a piping bag fitted with a 1/8-inch-round pastry tip.
9. 9
   Insert the tip into the center of each cupcake and pipe in equal amounts of curd.
10. 10
    Combine the egg whites, corn syrup, the remaining 1/2 cup sugar, the remaining 1 teaspoon vanilla and the remaining pinch of salt in a metal bowl set over a saucepan of simmering water.
11. 11
    Beat with an electric mixer until thick and fluffy, about 7 minutes.
12. 12
    Remove from the heat and beat until the frosting is slightly cooled, about 2 minutes longer.
13. 13
    Mound the frosting on top of the cupcakes.
14. 14
    If desired, use a kitchen torch to brown the frosting and garnish with a lemon candy.