Lemonade Cupcakes

Preheat oven to 350°F. Line muffin pan with paper liners.

Combine flour, baking powder and salt in mixing bowl.

In a large mixing bowl, with electric mixer on medium speed, cream butter and sugar until fluffy. Add egg yolks and beat well. Beat in vanilla. Gradually add flour mixture, alternating with milk, on low speed until blended; set aside.

In separate bowl with clean beaters, beat egg whites until stiff peaks form. Gently fold egg whites into batter with rubber spatula. Pour to fill prepared cups 2/3 full.

Bake 18 to 22 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.

In a large bowl, with electric mixer at low speed, combine sugar, butter, milk and vanilla. Beat at medium speed 1 to 2 minutes until creamy. If desired, add more milk until frosting is spreading consistency.

Place a sieve over a clean bowl; set aside.

In the top of double boiler, whisk together egg yolks, whole egg and sugar until smooth. Whisk in lemon juice and lemon zest. Whisk in butter.

Over medium heat, with water simmering, cook ingredients in top of double boiler until thick, stirring constantly, about 7 to 9 minutes. Do not boil.

Strain through sieve into bowl. Cover surface with plastic wrap to prevent a film from forming. Place in refrigerator and cool completely, about 2 hours.

Makes about 1 1/2 cups lemon curd.

Cut lemon into 1/2-inch circles. Cut each into 4 or 5 wedges. Place wedges on paper towels and blot until dry. Dip into granulated sugar and place on top of frosting.

Hollow out the center of each cupcake. Fill with lemon curd. Frost. Decorate with sugared lemon wedges, lemon curd, paper straw and mint spring for garnish.