Description
Will dare to lay out this recipe, which fell with the first cooking. Very delicate, airy, flavorful. I find it hard to be objective to citrus baking.
Ingredients
-
Butter
70 g
-
Sugar
100 g
-
Chicken egg
1 piece
-
Lemon peel
1 tsp
-
Turmeric
0.2 tsp
-
Milk
150 ml
-
Flour
160 g
-
Leavening agent
2 tsp
-
Lemon juice
100 ml
-
Lemon peel
2 tsp
-
Sugar
270 g
-
Chicken egg
2 piece
-
Butter
300 g
-
Turmeric
0.2 tsp
Cooking
Mix all liquid ingredients: butter room temperature beat up with sugar. Add the egg and milk. Beat.
Add turmeric and lemon zest.
Pour the flour mixed with baking powder. Mix until smooth.
In shape to put capsules for cupcakes and fill them not more than 2/3.
Bake in preheated to 180 degrees for about 20 minutes (check with a toothpick, so as not to overdry). Allow to cool.
While the cupcakes are cooling, prepare the lemon cream. To do this, mix the lemon juice, sugar, eggs and zest (turmeric is optional). Put on a large fire.
Once it boils, the fire abated slightly and cook until thick. Note that after cooling, the cream is still thick. Allow to cool, covering the surface with a film "contact". For speed, you can put in a container of cold water.
That's the consistency after cooling.
Butter room temperature beat to it took a air consistency. In three steps to introduce a lemon ground in oil, each time stirring well.
The cream is very plastic, holds great shape. Prior to decoration, it is slightly dampened, though, you can work with it immediately.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.