Step 1 Preheat oven to 160°C. Line 12 x 1/3-cup muffin-pan cups with paper cases.
Step 2 Place table spread, vanilla extract, lemon zest and 1/2 cup of the caster sugar in a small bowl; beat with an electric mixer until light and fluffy. Add eggs to bowl, one at a time, beating between additions. (Mixture will separate at this stage.)
Step 3 Transfer egg mixture to a large bowl. Stir in half of the flour, then stir in half of the milk; repeat this process with remaining flour and milk until batter combines. Divide batter among muffin-pan cups and bake for 15 minutes. Leave cooked cupcakes to stand in muffin pan for 2 minutes.
Step 4 Make 6 small holes in the top of each cupcake with a wooden skewer. Spoon lemon juice over cupcakes, then transfer to a wire rack to cool.
Step 5 Increase oven temperature to 210°C. Beat egg whites with an electric mixer until soft peaks form; gradually add remaining sugar, beating until it dissolves. Fit a medium piping bag with a 2cm star nozzle and fill with egg-white mixture. Pipe mixture onto tops of cupcakes in a circular motion. Bake for 3 minutes, or until meringue is light golden. Serve.