Preheat your oven to 180 °C / 350 F. Prepare your muffin tins by lining them with paper liners.
In a large mixing bowl, combine 225g butter and 400g granulated white sugar. Using an electric mixer, beat them together until the mixture becomes light and fluffy, which should take about three minutes.
Once fluffy, add 4 Free-range Eggs, one at a time. Make sure each egg is fully incorporated before adding the next.
Next, stir in 5ml vanilla extract, 5ml lemon extract, and the zest of 2 lemons.
In a separate bowl, sift together 400g cake flour, 10ml baking powder, and 3ml bicarbonate of soda.
Gradually add the flour mixture to the butter-egg mixture in three parts, alternating with 250ml milk. Mix gently until just combined.
Once mixed, fold in 80–100g pistachios to add texture and flavor to your cupcakes.
Scoop the batter into the prepared muffin tins using an ice cream scoop. Fill each liner about three-quarters full.
Once baked, let the cupcakes cool in the tins for a few minutes before transferring them to a wire rack to cool completely.
While the cupcakes cool, prepare the meringue frosting. In a small saucepan, bring 250ml honey to a boil over medium heat.
In a separate bowl, whisk 3 egg whites until stiff peaks form.
Once the honey is bubbling, slowly pour it into the whipped egg whites in a thin stream while mixing on high speed.
Transfer the meringue to a piping bag and pipe it onto the cooled cupcakes.
