top of page

Lemon Bliss Cupcakes

15 mins

1 dozen

What you are creating

When I had my bakery in New England this was one of our best sellers! A deliciously moist cake infused with lemon bakery emulsion from LorAnn oils, and topped with lemon swiss meringue butter cream. The flecks of fresh grated lemon peel and the caviar from the vanilla bean is really what makes this cupcake a harmonious symphony of deliciousness . Additionally, the addition of meringue powder to the cake base makes for a really light cake.

Directions:

  1. Preheat over to 325°F. Line your cupcake pans.

  2. Beat butter, sugar and oil for 2-3 mins on medium speed.

  3. Add in baking powder, salt, meringue powder, and lemon bakery emulsion.

  4. Add in whole egg and whites. Mix till fluffy. Be sure to scrape down bowl.

  5. Add in flour and yogurt in separate additions. Start with half of your flour and beat it in, followed by the yogurt and then the remaining flour. Scrape in between additions and mix until fluffy then stop.

  6. Scoop batter into your lined cupcake pans using an ice-cream scoop.

  7. Bake 18-20 mins or until a toothpick inserted into the center comes out clean.

  8. Ice cupcakes and garnish with candied lemon or lemon peel.


Icing:

  1. Use one recipe of our Swiss Meringue Buttercreamand one recipe of our Lemon Curd

  2. Add fresh lemon zest and vanilla bean paste to taste.

  3. Place all ingredients into your kitchen aid equipped with the whisk attachment and whip till silky smooth.

  4. Place into a piping bag fitted with a 1M tip and pipe a swirl.

  5. This recipe can be modified by swapping out the bakery emulsion flavor for a different one.

  6. For jumbo size cupcakes bake 28-30 mins at 350°F.

Ingredients
  • 4 ounces unsalted butter, softened

  • 12 1/4 ounces Bakers Sugar

  • 1 3/4 ounces vegetable oil

  • 2 teaspoons Baking Powder

  • 3/4 teaspoon Salt

  • 3/4 ounce of LorAnn Meringue Powder

  • 2 teaspoons LorAnn Lemon Bakery Emulsion

  • 4 large egg whites + 1 whole large egg

  • 11 1/2 ounces of King Arthur Cake Flour

  • 12 ounces French Vanilla Yogurt

You Might Also Like:
3D Cookie Bear.png
Classes you might like!

Tags:

Lemon Bliss Cupcakes, Lemon Cake Recipes, Lemon Cake, Dessert, Lemon Cupcake Recipe, Cupcake Recipe, How to make lemon cupcakes

Categories:

Cupcake, Cake, Cake Decorating

bottom of page