Cupcakes Take the Cake

                                            
I think these are so neat! every day I find myself more in love with Karen Tack's 

cupcake designs (and cake designs for that matter). These ones are Zesty Lemon 

Cupcakes with Marshmallow Butter Cream Frosting, do you see a pattern here? Im so in love with lemon flavors and i love the way yellow frosting looks on white cake but im going to attempt to re-create them today on chocolate just to mix flavors and see how they turn out!

if you would like to try them out for yourself heres the recipe-

INGREDIENTS-

1 1/3 cup(s)	cake flour
3/4 teaspoon(s)	baking powder
1/4 teaspoon(s)	baking soda
1/4 teaspoon(s)	salt
1 stick(s)	(1/2 cup) unsalted butter, softened
3/4 cup(s)	granulated sugar
2 large	eggs
2 teaspoon(s)	lemon zest, grated
1/2 cup(s)	buttermilk
1/4 teaspoon(s)	lemon extract

BAKING-

1. Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
2. In a small bowl, sift flour, baking powder, baking soda, and salt.
3. In a large bowl, beat butter until creamy. Gradually beat in granulated sugar; beat 2 minutes until fluffy. Beat in eggs one at a time until well blended; beat in lemon zest and lemon extract. Beat in flour mixture, alternating with buttermilk, just until smooth. Divide batter evenly among muffin cups.
4. Bake 18 to 20 minutes or until tops spring back when lightly pressed. Let cool. Top with frosting.

Frosting-

Ingredients 

1 lb. of butter (no substitutes)
2 jars marshmallow creme
1 lb. box confectioner's sugar
2 t. vanilla

Directions 

Beat butter until creamy.
Add marshmallow fluff and incorporate into butter.
Slowly add confectioner's sugar and vanilla.
Continue beating until light and fluffy.