Lemon Cupcakes with Lemon Swiss Meringue Buttercream

Cake recipe adapted from my baking addiction

Frosting recipe adapted from Annie's Eats

Yield:  about 12 cupcakes (for 24, either double the recipe, or click the link above to go to mybakingaddiction.com for the original recipe)

Ingredients:

For the cupcakes:

1 cup plus 2 Tbsp cake flour

1 1/2 tsp baking powder

1/4 tsp salt

1/2 cup plus 2 Tbsp buttermilk

2 large egg whites

3/4 cup sugar

zest from one lemon

1/4 cup unsalted butter

1/2 tsp pure vanilla extract

1/4 tsp pure lemon extract

For the frosting:

5 large egg whites

1 cup plus 2 Tbsp sugar

Pinch of salt

1 pound (4 sticks) unsalted butter, at room temperature

2 tsp pure lemon extract

For the candied lemon peel:

Peel of one lemon

1 1/2 cups sugar. plus more

Directions:

For the cupcakes:

Center a rack in oven and preheat to 350 degrees.  Prepare pan with liners.  Set aside.

Sift together flour, baking powder, and salt.  Set aside.  Whisk together milk and egg whites in a medium bowl.  Put the sugar and lemon zest in a mixer bowl or another large bowl and rub together with fingers until sugar is moist and fragrant.  Add butter and beat at medium speed for a full 3 minutes, until the butter and sugar are very light.  Beat in extracts, then add one-third of the flour mixture, still beating on medium speed.  Beat in half of the milk-egg mixture, then half of the dry ingredients.  Add the rest of the milk-eggs, then the last of the dry ingredients.  Divide the batter into prepared cupcake liners.  

Bake for 18-22 minutes, until cupcakes are risen and springy to the touch.  

For the frosting:

Combine the egg whites, sugar, and salt in a heatproof bowl set over a pot of simmering water.  Heat, whisking frequently, until the sugar has dissolved and the mixture reaches 160 degrees F.

Transfer the mixture to the bowl of a stand mixer, fitted with the whisk attachment.  Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.

Reduce speed to medium and add the butter, 2 Tbsp at a time, adding more once each addition has been incorporated.  Stir in the lemon extract and mix just until incorporated.  

Frost cupcakes as desired, or transfer to an airtight container and refrigerate up to 3 days, or freeze up to 1 month.  To use, bring to room temperature and beat until smooth again, about 5 minutes.

For the candied lemon peel garnish:

Wash and dry lemon.  Cut strips of peel with a vegetable peeler.

Place strips of peel on a cutting board.  Scrape cut side of peel with a paring knife to remove the bitter white membrane.  Then cut peel into thin strips.

Combine 1 1/2 cups sugar and 1 1/2 cups water in a small saucepan.  Bring to a boil, stirring constantly, for 3 minutes.

Add peel strips.  Reduce heat to low.  Simmer 10 to 12 minutes or until peel turns translucent.  

Place wire strainer over bowl.  Spoon strips of peel into strainer, drain thoroughly.  

Add additional sugar to Ziploc bag.  Add peel and shake to coat.  Remove from bag and place on wax paper to dry.