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Lemon Cupcakes with Marshmallow Meringue

Lemon Cupcakes with Marshmallow Meringue

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Cupcakes
2 1/2 cups310 g cake flour
2 teaspoons2 teaspoons baking powder
1/2 teaspoon1/2 teaspoon salt
1 cup230 g (2 sticks) unsalted butter, softened
1 1/2 cups300 g sugar
2 tablespoons2 tablespoons lemon zest (3-4 large lemons)
2 teaspoons2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1/2 teaspoon1/2 teaspoon Nielsen-Massey Pure Lemon Extract
3 large eggs
1/2 cup120 ml low-fat butter milk

Preheat oven to 350 degrees F180 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 (923 x 13 inches33 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.

Makes 2 Dozen

Marshmallow Meringue
4 egg whites
1/4 teaspoon1/4 teaspoon cream of tartar
1/4 cup50 g sugar
1 cup240 ml marshmallow creme
1/2 teaspoon1/2 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1/4 teaspoon1/4 teaspoon Nielsen-Massey Pure Lemon Extract

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.




Nutrition Facts

Serv Size 1 cupcake

Amount Per Serving
Calories 206 Calories fom Fat 36
% Daily Value*
Total Fat 9g 13 %
Saturated Fat 5g 26 %
Trans Fat 0g
Cholesterol 44mg 15 %
Sodium 117mg 5 %
Total Carbohydrate 30g 10 %
Dietary Fiber 0g 1 %
Sugars 17g
Protein 3g 6 %
Vitamin A 5% Vitamin C 1%
Calcium 4% Iron 7%

*Percent Daily Values are based on a 2,000
calorie diet.

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