Lemon Cream Cupcakes With Grand Marnier Cream Icing

For Cupcakes: Sift together the flour, baking powder and salt.

In the bowl of a mixer, cream the butter, sugar, vanilla and lemon zest on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition.

On low speed, add the dry ingredients alternately with the milk in the three batches, ending with the liquid.

Fill each muffin cup three-quarters full with the batter. Bake for 18 to 20 minutes at 350 degrees F until a toothpick inserted into the center comes out clean. Remove the cupcakes from the pan and let cool completely on a wire rack.

For Grand Marnier Cream: Put the egg whites into a clean mixer bowl (Bowl should be spotlessly grease-free for best results). Whisking constantly, gradually add 3/4 cup sugar.

Place the bowl over a pot of barely simmering water, making certain that the bottom of the bowl does not touch the water. Stir until the mixture is hot.

Fit the mixer with a whisk attachment and whip the meringue until it holds tall, stiff, glossy peaks. Switch to a paddle attachment.

Gradually add the cut-up butter to the meringue and beat until light and fluffy. Add the liqueur and orange zest and beat to incorporate.

Spoon the cream into a pastry bag fitted with a medium star tip and pipe the cream on top of each cupcake.