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.