2 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 tablespoons lemon zest (3-4 large lemons)
2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
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1/2 teaspoon Nielsen-Massey Pure Lemon Extract
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3 large eggs
1/2 cup low-fat butter milk
4 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar
1 cup marshmallow creme
1/2 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1/4 teaspoon Nielsen-Massey Pure Lemon Extract
Preheat oven to 350 degrees F. Place paper liners into two standard cupcake tins; set aside. In a medium bowl, add flour, baking powder and salt; whisk to blend and set aside.
In a large mixing bowl, add butter, sugar, lemon zest, and vanilla and lemon extracts. With a handheld mixer, beat on medium-high speed until fluffy, about 2-3 minutes. Add eggs one at a time, beating after each addition. Reduce speed to low. Add dry ingredients one-half at a time, alternating with butter milk; beat after each addition and scrape sides of bowl as needed. Do not overmix batter.
Fill each liner with about 1/4 cup batter and bake until done, about 18 minutes. Carefully place cupcakes in 2 (9 x 13 inches) pans and cover with plastic wrap; set aside to cool. Make sure the wrap does not touch the cupcake tops; this method of cooling will make deliciously moist cupcakes.
In a large bowl, add egg whites and cream of tartar. With a handheld mixer, beat on medium-high speed until foamy. Increase mixer speed to high and gradually add sugar until soft peaks form.
Add marshmallow creme, vanilla and lemon extracts, and beat until combined. Using the back of a spoon, mound and creatively swirl meringue onto each cooled cupcake.
Place cupcakes on a rimmed sheet pan. Use a handheld kitchen torch or place under a broiler and toast until golden brown. If using the broiler method, watch to ensure meringue does not over brown.
310 g cake flour
2 teaspoons baking powder
1/2 teaspoon salt
230 g (2 sticks) unsalted butter, softened
300 g sugar
2 tablespoons lemon zest (3-4 large lemons)
2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
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1/2 teaspoon Nielsen-Massey Pure Lemon Extract
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3 large eggs
120 ml low-fat butter milk
4 egg whites
1/4 teaspoon cream of tartar
50 g sugar
240 ml marshmallow creme
1/2 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1/4 teaspoon Nielsen-Massey Pure Lemon Extract
Preheat oven to 180 degrees C. Place paper liners into two standard cupcake tins; set aside. In a medium bowl, add flour, baking powder and salt; whisk to blend and set aside.
In a large mixing bowl, add butter, sugar, lemon zest, and vanilla and lemon extracts. With a handheld mixer, beat on medium-high speed until fluffy, about 2-3 minutes. Add eggs one at a time, beating after each addition. Reduce speed to low. Add dry ingredients one-half at a time, alternating with butter milk; beat after each addition and scrape sides of bowl as needed. Do not overmix batter.
Fill each liner with about 1/4 cup batter and bake until done, about 18 minutes. Carefully place cupcakes in 2 (23 x 33 cm) pans and cover with plastic wrap; set aside to cool. Make sure the wrap does not touch the cupcake tops; this method of cooling will make deliciously moist cupcakes.
In a large bowl, add egg whites and cream of tartar. With a handheld mixer, beat on medium-high speed until foamy. Increase mixer speed to high and gradually add sugar until soft peaks form.
Add marshmallow creme, vanilla and lemon extracts, and beat until combined. Using the back of a spoon, mound and creatively swirl meringue onto each cooled cupcake.
Place cupcakes on a rimmed sheet pan. Use a handheld kitchen torch or place under a broiler and toast until golden brown. If using the broiler method, watch to ensure meringue does not over brown.
Madagascar Bourbon Pure Vanilla Extract
Pure Lemon Extract
