Lemon Cupcakes with Marshmallow Meringue & Springtime!

Spring is one of the favorite seasons. Autumn is the other one but Spring is definitely my number 1. I Love everything about it, the melting of the snow, the fresh crispness in the air, the warmer temps, and mostly the buds of life on the trees. Seeing the world come back to life is what makes Spring my favorite season. Nielsen-Massey Vanillas has shared this wonderful recipe for us that’s perfect for Spring!

Lemon Cupcakes with Marshmallow Meringue – Makes 2 Dozen

Ingredients:

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
1/2 teaspoon Nielsen-Massey Pure Lemon Extract
3 large eggs
1/2 cup low-fat butter milk

Directions:

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 over mix 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.

Marshmallow Meringue

Ingredients:

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

Directions:

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.

Spring into Baking with Nielsen-Massey Vanillas

• Vanilla Beignet Bites With Vanilla-Lemon Raspberry Jam are an excellent option for a Sunday morning breakfast or even a weeknight dessert. This sweet treat is famous in the New Orleans area, and can be a great way to bring the Big Easy to an everyday menu.

• Shamrock Lemon Sugar Cookies serve as a fun activity to do with kids and make for a delicious dessert for St. Patrick’s Day. Decorate with the lemon-flavored icing and throw in some green sprinkles for a fun project to get the whole family in the Irish spirit. Don’t forget to wear green!

• Lemon Cupcakes with Marshmallow Meringue, recipe below, is the ideal recipe for getting into the spring spirit. Made with bright and flavorful Pure Lemon Extract, these cupcakes are topped with Marshmallow Meringue for a frosting as light and airy as springtime clouds.