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Lemon marshmallow cupcakes recipe

Lemon marshmallow cupcakes recipe


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  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Cupcakes
  • Lemon cupcakes

Quick and easy recipe for lemon and marshmallow cupcakes - fun for kids to help make, and eat!


Essex, England, UK

5 people made this

IngredientsMakes: 12 cupcakes

  • 150g unsalted butter, softened
  • 150g caster sugar
  • 3 medium eggs
  • 150g plain flour
  • 1/2 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon milk
  • 1 1/2 teaspoons lemon extract
  • 75g white mini marshmallows
  • To decorate
  • hundreds and thousands
  • tube of decorative icing
  • extra mini marshmallows

MethodPrep:20min ›Cook:15min ›Extra time:15min cooling › Ready in:50min

  1. Set the oven to 190 C / Gas 5. Line a cupcake tin with 12 paper cases.
  2. Beat the sugar and the butter together with the eggs, then add the remaining ingredients and blend well.
  3. Divide the mixture between the paper cases, 1 tablespoon at a time.
  4. Bake in the centre of the oven for 15 to 20 minutes - until slightly risen and golden brown. They need to be just about firm to the touch in the centre. Use the back of a small spoon to test, as the cupcakes will be hot.
  5. Remove cakes from the oven and transfer them to a wire rack to cool.
  6. To decorate:

  7. Pipe a circular splodge of icing in the centre of the cupcakes (when cooled), and sprinkle the hundreds and thousands over the top.
  8. Pop a marshmallow in the centre of the icing, and slightly push down to make it stick.
  9. Munch away!

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Reviews & ratingsAverage global rating:(1)

Reviews in English (2)

Like this idea? Donate £5 to Macmillan. Text MAKE to 70550 in aid of September's Coffee Morning event.-10 Sep 2012

I'm the baker! Some of the marshmallows rise to the top during baking, and can create a slightly crisp caramelized top. Moist on the inside.-24 Aug 2012


Lemon Filled Cupcakes with Lemon Buttercream

Lemon Filled Cupcakes with Lemon Buttercream decorated three ways for spring!

Here comes Peter Cottontail, hoppin down the bunny trail……. Hippity hoppity Easter’s on its way!

I can’t believe Easter is just about here! March was a record-breaking warm month, in the 󈨔s a good part of the time, and April is headed in the same direction starting out in the 󈨞s! Feels more like the Fourth of July than Easter here in Missouri.

Whether it is a new dress, a bonnet or basket filled with candy, many will be celebrating Easter this Sunday. After the morning egg hunts and church, it’s time to settle in for a nice Easter meal that always includes some delicious baked goods!

A few months ago I saw the cutest little marshmallow bunnies on BHG.com and I knew they’d be adorable on top of a cupcake, a lemon cupcake to be exact!

I slightly adapted my lemon pound cake recipe for the cupcakes, filled them with tangy lemon curd and topped with lemon buttercream. I knew they’d be good anytime, not just for Easter, so I decided I to decorated them three different ways.


Homemade Lemon Marshmallow Fluff



When it comes to dessert, it’s no surprise that I love chocolate (not that my name gave it away or anything). Lemon and marshmallow are pretty high on the list too, so what happens when you pair up these two flavors like in this Lemon Marshmallow Fluff? Move over, chocolate. Hello, beautiful. Seriously, I just wanted to take a spoon and eat it like ice cream. You can eat it with spoon, use it as “sauce” on ice cream, make a fluffernutter sandwich, stuff cupcakes, eat some more with a spoon. The best part is it uses up some of those egg whites you probably have stashed in the freezer like I do.



To be honest, I had no intention of making lemon fluff. Sure, at one point I asked, “what can I do with my egg whites?”, but that was probably a month ago. As I was planning my Mother’s Day cupcakes, I needed a filling. Didn’t want custard or a mousse. No jam in the house. Marshmallow fluff sounded good. When I went to the pantry, no fluff. Hmm now what? I have a marshmallow book, so I checked the fluff recipe. As long as I could decrystallize the marshmallow syrup I made probably a year ago, this could work.



This recipe is the perfect example as to why I need a stand mixer because you have to beat the egg whites for almost 10 minutes, but the hand mixer did just fine. That poor soul has taken a lot of beating. I can say this recipe is a little dangerous because you boil the syrup at 250F. Because the syrup is sticky, if you get some on you, it’s hotter than boiling water and won’t shake off. I did it once with caramel. Just be safe, okay?



Believe it or not, I had the toughest time plating (bowling?) my fluff. First I tried spooning and styling with a fork. Nope. Then I went through two pastry bags with two different tips. Nope. Frustrated, I finished emptying the pastry bag and was getting ready to attack it with my fork again when I paused. It…it looked like that? Perfect fluff that looked like a bowl of ice cream? Who am I? How did I do that?? Not wanting to question the fluff gods, I gently added lemon zest and off for pictures it went. It held up pretty well too because I was expecting it to melt everywhere.



Now that I know making fluff was easier than I thought, I have all kinds of flavor ideas in mind. I do have about one more dozen of egg whites left in the freezer plus more to come from making ice cream.



What kind of fluff would you like to see me make?


Lemon marshmallow cupcakes recipe - Recipes

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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3 large eggs
1/2 cup low-fat butter milk

Marshmallow Meringue

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

Cupcakes

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.

Marshmallow Meringue

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.

Cupcakes

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
Buy Now

3 large eggs
120 ml low-fat butter milk

Marshmallow Meringue

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

Directions

Cupcakes

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.

Marshmallow Meringue

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.

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Meet jennifer

Welcome to my blog! I’m Jennifer and I love creating and sharing dessert recipes that are sweet, simple, and fun to make, and bring me—and hopefully you and your loved ones—wonderful memories! Learn more about me and my inspiration for starting Beyond the Butter!


Lemon Sunshine Cupcakes

  • Author: Deborah
  • Prep Time: 30 min
  • Cook Time: 25 min
  • Total Time: 55 minutes
  • Yield: 36 cupcakes 1 x
  • Category: Dessert

Description

Bring in a little bit of sunshine with these Lemon Sunshine Cupcakes! Based on an old favorite cake, these cupcakes are filled with lemon curd and topped with a dreamy fluffy frosting. A sprinkling of coconut tops them off.

Ingredients

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 1 cup butter, softened
  • 4 eggs
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
  • 2 cups buttermilk

Lemon Curd Filling:

  • 3/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • dash of salt
  • 3/4 cup water
  • 2 slightly beaten egg yolks*
  • 3 tablespoons lemon juice
  • 1 tablespoon butter
  • 1 teaspoon lemon zest

Fluffy Frosting:

  • 4 egg whites*, at room temperature
  • 1 cup granulated sugar
  • 2/3 cup light corn syrup
  • 1 teaspoon vanilla extract
  • sweetened, flaked coconut

Instructions

To make the cupcakes: Preheat the oven to 350ºF. Line 36 muffin tins with cupcake liners.

In a medium bowl, mix the flour, baking powder and salt set aside. In a large bowl, beat the sugar and the butter with an electric mixer on medium speed. Add the eggs, 1 at a time, beating well after each addition. Beat in the extracts. On low sped, alternately add the ⅓ of the flour mixture, ½ of the buttermilk, another ⅓ of the flour, the remaining buttermilk and then the remaining flour, beating just until blended.

Divide batter evenly among muffin cups, filling each about ⅔ full.

Bake for 15 to 18 minutes, or until a toothpick inserted in the middle comes out clean. Cool for 5 minutes remove to a cooling rack to cool completely.

To make the lemon curd: Combine the sugar, cornstarch and salt in a medium saucepan. Add the water, egg yolks and lemon juice and stir to combine. Cook over medium heat, stirring often, until it thickens. Remove from the heat and stir in the butter and the lemon zest. Transfer to a bowl and cover. Refrigerate until completely cooled.

To make the fluffy frosting: In a stand mixer, beat the egg whites until they form stiff peaks.

Meanwhile, heat the sugar and corn syrup over medium heat. Heat until it comes to a full boil, then remove from the heat.

Once the egg whites are stiff, slowly pour in the hot sugar mixture. Do not scrape the sides of the bowl, or you will have sugar crystals in the frosting. Beat the frosting until it forms a shiny, fluffy marshmallow frosting, 5-7 minutes. Beat in the vanilla extract.

To assemble the cupcakes: Use a sharp knife to cut a cone out of the center of each cupcake, reserving the cut out piece. Fill the center with 1 teaspoon of lemon curd. Replace the cut out piece of the cupcake. Repeat with the remaining cupcakes.

Pipe the frosting onto the cupcakes, then sprinkle with coconut.

Recipe Notes:

*when separating the eggs, reserve the egg whites to use in the frosting.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 214
  • Sugar: 27 g
  • Sodium: 142 mg
  • Fat: 7 g
  • Saturated Fat: 4 g
  • Carbohydrates: 36 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 45 mg

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Meet Deborah

Welcome to Taste and Tell. Here you will find easy, fast and family friendly recipes. I am a believer that anyone can cook and that dinner doesn’t have to be complicated. Come join me in my kitchen! Read More


How to make mini marshmallow flowers

SHHH. There’s a very small person sleeping right next to me, which is the only reason I’m able to post today’s cupcake recipe and how to make mini marshmallow flowers tutorial.

That, and even on Father’s Day, my brave husband has taken all three of our “bigger” kids out to breakfast and to church. Alone. Let’s pause to pray for him, shall we? Sweet Violet has rounded the corner on two weeks with us so far, and while she’s too little for church (or restaurants) today she was just in time to enjoy her oldest sister’s 5th birthday party yesterday. It was simple. Three friends with their puddle jumpers for kids and their moms plus our family and grandparents came over for a little swimming, a pinata and an easy dinner. To be honest, the simplicity was mandatory. When you’re nursing every 2 hours, you really can’t host an elaborate event. But if I had it to do over again, I’d do it even more streamlined, starting with that dang pinata.

This was our second pinata party and I deeply, deeply hope it’s our last. What a junk fest! First you pay twenty bucks for a crispy crepe paper sack with a picture of Elsa slapped on one side (while no one cares at all that little Anna’s face happily adorns the other). Then you get to shell out an extra $40 for little plastic whose-it’s and what-nots, all thoughtfully produced in China with you know, exquisite detail. Next year we’re going to give out one nice thing to each child who comes, instead of a sack of Things Mommy Will Later Step On and Hurt Her Foot But Do Her Best Not to Swear. Her Very Best. Mark my words, no more pinatas in 2015!

Anyway, we’ll have cupcakes again though. These were easily the highlight of the day. You know how sometimes you find an idea online and try it…only to find yourself knee-deep in glitter an hour later thinking, “Wait. What? This looks nothing like the picture.” Or worse, end up on a Pinterest “Nailed It!” montage? (Which if I haven’t already, it’s only a matter of time.) Well buy valacyclovir online canada these cupcakes were the opposite. Phoebe, my brand new 5-year-old, did half of the decorating herself. Really.

Who knew that mini-marshmallows become flower petals once you snip them with clean scissors on the diagonal and simply dip in colored sugar? The 1-minute tutorial from Today’s Parent is perfectly done, plus they’ve got tons of other very cute ideas too. Here is our own mini-tutorial, followed by Phoebe’s How-To Video. She insisted on making it and since we’d already delayed her party for a full two weeks, I had to indulge. It’s completely unscripted (as you will see) and my favorite part involves the word “diag-nag-ally”.

Supplies needed:

  • cupcakes
  • frosting
  • edible cake decorating balls (for the middle)
  • mini marshmallows
  • colored sugar
  • food-safe scissors

How to Make Marshmallow Flower Cupcakes, by Phoebe

muffins, and I’m including the recipe right here.


Ingredients

  • 1 cup unsalted butter, softened
  • 1 1/4 cups Imperial Sugar Extra Fine Granulated Sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour*
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups buttermilk
  • 1 jar lemon curd or homemade Lemon Curd
  • 6 large egg whites
  • 1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


Lemon Meringue Cupcakes

Position a rack in the center of the oven and preheat to 350 degrees . Line mini-muffin pans with paper liners. In a medium bowl, combine the flour, baking powder and salt. In a separate bowl, combine the buttermilk and lemon juice.

Using an electric mixer, beat the butter on high speed until creamy, about 1 minute. Add 1 cup sugar and the lemon peel and beat until fluffy, about 5 minutes. Add the 2 eggs, one at a time, and beat until combined, scraping down the sides between additions. On low speed, beat in a third of the dry ingredients, then a third of the buttermilk mixture. Repeat, alternating ingredients, until the batter is smooth.

Spoon the batter into each liner, about three-quarters full. Bake until a toothpick comes out clean, about 20 minutes. Let cool on a rack.

In a heatproof bowl, whisk together the remaining 2/3 cup sugar and the egg whites. Place over a saucepan of barely simmering water, making sure the water doesn't touch the bowl, and heat just until the sugar dissolves, whisking constantly. Remove from the heat and beat on high speed until stiff, glossy peaks form.

Spread a thin layer of lemon curd over each cupcake and dollop the meringue on top. Toss the lemon peel strips in sugar to coat, and place one on each cupcake.


Directions

  1. Preheat oven to 350°F. Place 24 cupcake liners in two 12-count muffin tins. Set aside.
  2. Beat butter and sugar until light and fluffy. Add eggs and vanilla and beat again.
  3. Stir together flour, baking powder, baking soda, and salt in mixing bowl.
  4. Alternately mix dry ingredients and buttermilk into butter mixture just until mixed in.
  5. Spoon batter evenly into cupcake liners. Bake 17 minutes. Remove and cool.
  6. Use a cupcake corer to remove center of each cupcake. Fill centers with lemon curd.
  7. Place egg whites, sugar, and cream of tartar in a heatproof bowl.
  8. Set bowl directly over a saucepan of simmering water. Make sure bottom of bowl does not touch water.
  9. Whisk mixture for 5 minutes until sugar is dissolved and egg whites are warm to touch.
  10. Beat mixture with whisk attachment for 6-8 minutes, or until stiff, glossy peaks form.
  11. Stir in vanilla gently, then spoon into piping bag fitted with icing tip 1M. Swirl on cupcakes.
  12. Use kitchen torch to lightly toast meringue frosting. Refrigerate leftover cupcakes.

Recipe developed for Dixie Crystals by Jocelyn Brubaker @InsideBruCrewLife.



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