Cupcakes with meringue frosting

Ingredients:

Cupcakes

• 1.5 cups cake flour
• 1 teaspoon baking powder
• 0.5 tsp fine salt
• 0.5 cups of milk at room temperature
• 1 tsp vanilla extract
• 110 g unsalted butter at room temperature
• 3/4 cup sugar
• The whites of 2 large eggs at room temperature

Meringue icing

• 4 large egg whites
• 2/3 cup sugar
• 1 teaspoon lemon juice
• A pinch of cream of tartar
• A pinch of fine salt
• 2-3 drops of liquid food coloring

Preparation:

1. Preheat oven to 175°C. Line a standard 12-cup muffin tin with paper liners.
   
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping directly from the bag with a measuring cup will compact the flour, resulting in dry baked goods.

2. Classic cupcakes

   
   Sift flour, baking powder, and salt into a medium bowl. Combine milk and vanilla in a small bowl. Set aside.
3. In a large bowl, beat the butter with a mixer on low speed until smooth, about 1 minute. Gradually beat in 1/2 cup sugar. Increase the speed to high and beat until light and fluffy, about 5 minutes. Scrape down the sides of the bowl as needed.
4. Reduce mixer speed to low. Add about a third of the flour mixture and mix until fully incorporated. Add half of the milk mixture and mix. Repeat, adding flour, then milk, and then the remaining flour, stopping to scrape down the sides of the bowl as needed. Increase mixer speed to medium and lightly beat until the dough is smooth; set aside.
5. Place the egg whites in a clean bowl. Beat with a mixer on high speed until foamy. Gradually add the remaining 1/4 cup sugar and continue beating until stiff, glossy peaks form, about 10 minutes. Fold a third of the egg whites into the batter to lighten it, then fold in the remaining egg whites. Divide the batter evenly among the wells of the prepared muffin tin.
6. Bake, rotating the pan halfway through, until a tester inserted into the center of the cupcake comes out clean, about 20 minutes. Transfer the cupcakes to a wire rack and let cool for 10 minutes, then remove from the pan and let cool completely on the rack.
7. Glaze:
   
   Bring water to a boil in a double boiler. In a bowl, whisk together the egg whites, sugar, lemon juice, cream of tartar, and salt. Place the bowl over the boiler, making sure the bottom doesn't touch the water. Continue whisking until the mixture is hot to the touch and the sugar has dissolved, about 2 minutes. Remove the bowl from the double boiler and beat with an electric mixer on medium-high speed until the meringue has cooled and is fluffy, about 5 minutes. Add a few drops of desired food coloring to tint the frosting, and continue whisking until stiff peaks form. Pipe the frosting using a piping bag or spoon it onto the cupcakes.