Make the Blueberry Curd: – Place the blueberries, sugar, water, cornstarch, and lemon juice in a saucepan over medium-high heat. – Cook, stirring regularly, until the mixture thickens and begins to bubble (about 5–7 minutes). – Remove from heat and let cool slightly. – Blend the curd with an immersion blender (or in a regular blender) until completely smooth. – Transfer to a heatproof bowl, cover with plastic wrap pressed directly onto the surface, and refrigerate until completely chilled and set.
Bake the Cupcakes: – Preheat the oven to 175°C (350°F) and line a cupcake tin with liners. – In a large bowl, whisk together the egg and sugar until pale and fluffy. – Add the oil, milk, and vanilla extract. Mix until well combined. – Sift in the flour, baking powder, and salt. Stir until just combined—do not overmix. – Divide the batter evenly into the cupcake liners. – Bake for 15–20 minutes, or until a toothpick inserted into the center comes out clean. – Remove from the oven and let the cupcakes cool completely.
Make the Meringue: – Bring a small saucepan of water to a simmer. – In a heatproof bowl, combine the egg whites and sugar. Place over the simmering water (double boiler method). – Whisk constantly until the sugar is completely dissolved and the mixture feels warm to the touch (no gritty texture). – Transfer to a stand mixer (or use a hand mixer) and beat on high speed for 7–10 minutes, until stiff, glossy peaks form. – (Optional) Gently fold in about 2 tbsp of blueberry curd for a hint of flavor and a soft lavender hue, or swirl it in for a marbled look.
Assemble & Torch the Meringue: – Use a small knife or cupcake corer to remove the center of each cooled cupcake. – Fill each cavity with about 1 tsp of the chilled blueberry curd. – Pipe a tall swirl of meringue over each filled cupcake using a piping bag fitted with a large round or star tip. – Use a kitchen torch to lightly toast the meringue until golden brown. Serve and enjoy! 🫐🔥🧁
