Lemon cupcakes

Description

Well, here I got to level six! Yay! In this regard, the hundredth anniversary publish the recipe and give all of you is simply divine cupcakes: a mouth-watering lemon curd, coated with lemon flavored whipped cream. Lemon curd has the ability to be sharp and sweet at the same time. Absolutely amazing combination of explosive flavor of lemon with a buttery sweetness of the vanilla cupcake and the richness of flavored whipped cream. Prepare the cupcakes very quickly. A cream can be prepared in advance and kept in the fridge.

Ingredients

Chicken egg

2 piece
Sugar

200 g
Flour

195 g
Leavening agent

1.5 tsp
Salt

0.25 tsp
Butter

115 g
Vanilla

1 piece
Sour cream

135 g
Lemon juice

55 ml
Lemon peel

3 g
Chicken egg

2 piece
Sugar

100 g
Butter

40 g
Cream

240 ml
Sugar

10 g

Cooking

First, you need to prepare lemon cream filling cupcakes. To do this in a heatproof bowl, lightly whisk 2 eggs and 100 g sugar.

Add 55 ml of lemon juice and again beat slightly with a whisk.

Set the bowl in a pot of boiling water so that the bottom does not touch the water and, stirring constantly with a rubber spatula or wooden spoon (to prevent clotting), cook until until the mixture becomes thick like sour cream (to 70 degrees). It will take about 10 minutes.

That should be cream.

To shift the cream in a bowl and add 40 grams of butter.

Lightly whisk to dissolve the butter, add 3 g of lemon zest.

Mix well, place in a jar. Cover and refrigerate preferably overnight. The lemon curd can be done in a few days (to a week) in advance.

Beat with a mixer 195 g flour, 200 g sugar, 1,5 teaspoon baking powder and 1/4 tsp salt literally 1 minute to obtain a homogeneous mixture.

Add to flour mixture 115 g butter, 2 eggs, the pulp of one vanilla bean, and sour cream.

And beat with a mixer on medium speed wet and dry ingredients together until the dough becomes smooth and satiny, not more than one minute.

Evenly fill batter in paper muffin tins installed in rigid form. It is convenient to use for ice cream spoon. You can also use silicone muffin cups or metal, then they must be lubricated with oil.

Bake for 20-25 minutes in a preheated 180 degree oven until slightly brown.

Place the cupcakes on a wire rack for complete cooling.

Once the cupcakes have cooled completely, cut a small (1.5 cm) hole in the center of each cupcake, it is convenient to use the spoon melon baller or just a teaspoon.

Fill the lemon cream pastry bag, leaving 3 tbsp. of cream.

And put the cream into the holes of the cupcakes.

A bowl and a whisk to hold in the freezer for about 15 minutes. Then whip the 240 ml of cold cream with 10 grams of sugar in a cold bowl until soft peaks form.

Add 3 tbsp. of lemon cream and beat well with a mixer until stiff peaks.

Fill cream pastry bag.

And to cover the cupcakes.

To put the cupcakes preferably overnight in the refrigerator. It is best to eat them the next day, but they can be stored in the refrigerator for several days. Bring to room temperature before serving.

That's all. The cupcakes are ready.

You can brew tea and enjoy.

Help yourself to health!

Bon appetit!

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