Pineapple Curd Meringue Cupcakes

Ingredients

• 2 large free range eggs
• 2 large free range egg yolks
• 120 mL tinned pineapple juice
• ½ cup caster sugar
• 2 tbs cornflour
• 2 tbsp unsalted butter, cut into pieces
• 1 ½ cups self-raising flour, sifted
• ¾ cup caster sugar
• 125 g unsalted butter, softened
• 2 free range eggs
• 1/3 cup milk
• 2 tsp vanilla extract
• 2 tbsp water
• ¼ tsp cream of tartar
• 1 cup caster sugar
• 2 egg whites, at room temperature