Lemon Cupcake with Marshmallow Frosting

Stir eggs and sugar until foamy and then add the (soft) butter in small pieces and stir in as well. Rub in some lemon zest, then squeeze the lemons and add the juice. Flour, baking powder and salt are also added to the bowl and then just stir until a nice, smooth dough is formed. Place paper liners in a muffin tray and distribute the batter over the liners. Bake at 180 ° C for about 30 minutes.

Put the sugar, egg white, water and baking soda (a little less than a teaspoon) in a bowl and stir well. Boil some water in a saucepan and put the egg mixture on top and stir until the sugar has dissolved. Then put the mixture in a food processor and beat until stiff on the highest setting for 10-15 minutes. (Hand mixer is not suitable for this) Add the vanilla flavor and stir in again briefly.

Pour the marshmallow cream into a piping bag with a large perforated nozzle and decorate the cupcakes with it.

Tips: + Cupcakes should be stored in a cool place, because of the raw eggs in the marshmallow frosting and even then you should eat them very soon + If you have little time or no space in the refrigerator, you can also use ready-made marshmallow fluff, there are now in some supermarkets + for cupcake beginners (like me): decorating worked best when I kept the piping bag in the same position and turned the cupcake