Cupcakes with Lemon Glaze "Milk Silk"
Baking and Desserts | European cuisine
⏳ Time
40 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Cupcakes with Lemon Glaze "Milk Silk"
Ingredients
- Wheat Flour - 3.5 oz
- Sugar - 4.2 oz
- Vanilla salt - 1 teaspoon
- Dry Malted Milk Powder - 1.1 oz
- Baking Powder - 0.1 oz
- Butter - 2.8 oz
- Chicken Egg - 1 piece
- Cream - 3 fl oz
- Powdered Sugar - 3.5 oz
- Meyer Lemon Juice - 4 teaspoons
Step by Step guide
Step 1
First, I take the butter out of the refrigerator and turn on the oven to preheat. While they are heating, I sift the flour into a bowl, add the baking powder, granulated sugar, vanilla sugar (I use one with natural crushed vanilla), and dry milk. I mix everything together.
Step 2
Then I add the softened butter to this mixture (if it hasn't warmed up enough, I put it in the microwave for 5-10 seconds). I mash it with a spatula into crumbs. Of course, you can substitute butter with margarine, but butter is better.
Step 3
Next, I add the egg and cream (any fat content is fine, you can even use milk, but rich cream gives the most intense dairy flavor). I mix everything with a mixer on low speed, without overdoing it (I DO NOT whip). This results in a delicate, silky mass.
Step 4
I distribute it into 12 silicone molds. It has been tested that if there is too much batter in the mold, it will definitely overflow and flood the baking sheet during baking. So I fill the molds about halfway (I put no more than 2 tablespoons in each mold). I send them to the preheated oven at about 356°F for 15-20 minutes until a toothpick comes out clean. It's important not to overbake, or the bottoms will burn and the tops will be covered with a sugary crust. Adjust according to your oven! Mine is gas and heats only from the bottom. So the degrees and time are approximate.
Step 5
Here they are, ready. Now I just need to cool them, take them out of the molds, and cover them with glaze.
Step 6
For the glaze, I add 3 teaspoons of lemon juice to the powdered sugar, checking for thickness. If needed, I add more juice. Usually, 5 teaspoons of juice are used.
Step 7
I coat the cupcakes with the glaze and let it dry a bit. It becomes smooth and shiny.
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