Lemon Cupcakes with Lemon Frosting

Baking and Desserts | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Lemon Cupcakes with Lemon Frosting

Ingredients

Butter - 7.4 oz
Lemon - 2 pieces
Egg white - 6 pieces
Sugar - 7.1 oz
Vanilla salt - 0.4 oz
Wheat Flour - 3.5 oz
Baking Powder - 0.4 oz

Step by Step guide

Step 1

For the frosting, squeeze the juice of two lemons, break 2 eggs, and start mixing immediately. The eggs cook under the influence of the lemon juice's acidity. Add 110 grams of butter and place everything in a water bath, stirring constantly. Cook until thickened. Remove from the bath and let cool. The frosting is ready!

Step 2

For the sponge cake, mix 100 grams of butter with 100 grams of sugar until creamy. Add 10 grams of vanilla. Add the 2 eggs one at a time and mix well. Combine the baking powder with the flour and add to the batter. Add the lemon zest and mix well. The sponge cake batter is ready!

Step 3

Pour the bottom layer of batter into the molds. Add a small amount of lemon frosting right in the center of each mold. Pour the top layer of batter over it, ensuring it completely covers the frosting.

Step 4

For the Italian meringue, pour 100 grams of sugar with cold water and place it over heat. Cook until the sugar caramelizes. In a large bowl, beat the 2 egg whites. Pour in the sugar caramel and mix the meringue until it cools.

Step 5

Using a pastry bag, pipe the meringue onto the cupcakes. Use a kitchen torch to brown the meringue. Be careful not to overdo it with the flame, as the cupcakes may taste bitter. Decorate the cupcakes with lemon zest.