Lemon cupcakes

A delicious recipe around lemon.


The sponge cake:

- 2 whole eggs
- 170g caster sugar
- 1 briquette of Gloria milk (20cl)
- 150g flour with built-in raisee powder
- 10cl sunflower oil
- Juice and zest of 2 untreated lemons
  •    Difficulty: Medium
  •     Number of people: 6 people
  •     Preparation time: 35 Min
  •     Cooking time: 38 Min

The cream:
- 50g butter
- 110g caster sugar
- Juice and zest of 2 lemons
- 2 whole eggs
- 1 egg yolk


- 2 egg whites
- 50g icing sugar

- Cupcake mussels
- Sleeve pocket
The sponge cake: Heat the milk over low heat for 5 minutes. Keep warm. In a bowl, mix the eggs with the sugar, then add the flour and oil little by little. Then stir in the hot milk. Pour in the juice and zest of the lemons, mix until the dough becomes perfectly smooth. Pour the mixture into the cupcake pans, bake for 25 minutes at 180oC (Th. 6). Unmould the lukewarm cupcakes and let them cool completely on a wire rack.

Cream: In a saucepan, melt butter for 5 minutes over medium heat. Stir in sugar, juice and lemon zest. Add eggs and whisk until mixture thickens. Allow to cool and spread the cream over the cupcakes.

Meringue: turn the whites into snow, add the icing sugar when they become firm. Using a socket pocket, spread the meringue over the cupcakes and brown 3 mim under the oven grill.

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