Sterilise a jar.
Cut the butter into cubes and leave at room temperature to soften.
Preheat the oven to 180ºC.
Line the cupcake tin with cupcake cases.
Lift the Cooking Chef head and fit the heat shield.
Fit the K beater to the machine.
Attach the Cooking Chef bowl to the machine.
Add Ingredients 1 (butter, sugar, eggs, flour, lemon) into the Cooking Chef bowl, fit the splash guard.
Mix on speed 1 for 10 seconds.
Mix on speed 4 for 50 seconds.
Or use the Sponge Cake preset if applicable.
Once the machine has stopped, transfer the mixture into the cupcake cases.
Bake at 180ºC for about 15-20 minutes until a skewer inserted comes out clean.
Transfer to a wire rack to cool completely.
Remove the K beater from the machine and fit the Creaming beater.
Add Ingredients 2 (sugar, lemon zest, butter, egg yolks), fit the splash guard.
Cook at 60ºC on Speed Stir 1 for 5 minutes.
Cook at 85ºC on Speed Stir 1 for 10 minutes.
Cook at 95ºC on Speed Stir 1 for 10 minutes, until thickened
Transfer the mixture into a sterilised jar, let cool slightly and allow to set in the fridge.
Once set, using a small, sharp knife, cut a small, deep circle into the centre of each cupcake.
Spoon in 0.5 tsp of lemon curd into each cupcake until level with the top of the cake.
Retrieve, clean the Cooking Chef bowl and fit the Whisk tool.
Add Ingredients 3 (egg whites, caster sugar, cornflour) into the Cooking Chef bowl, fit the splash guard.
Whisk at 85°C on speed 6 for 2 minutes.
Whisk at 60°C on speed 6 for 2 minutes.
Or use the Italian Meringue preset if applicable.
Once the machine has stopped, transfer the mixture into a piping bag fitted with a nozzle.
Pipe the meringue mixture onto the top of each cupcake.
Brown off the top of the cupcakes using a chef’s blowtorch or a low setting on your grill.
Store in an airtight container for up to 3 days.