Description
Tender and flavorful lemon cupcakes for tea. Can be eaten warm just cold, garnished with whipped cream or lemon cream. Structure of the baking is not quite a cupcake, hence the name. Thanks for the recipe Stefani Alexa.
Ingredients
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Flour
230 g
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Chicken egg
2 piece
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Sugar
200 g
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Lemon
1 piece
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Butter
135 g
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Vanilla sugar
1 tsp
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Water, carbonated
80 ml
Cooking
The original products. Water should be fresh, i.e. from the bottle, which has not yet opened, sparkling or highly carbonated. The butter should be soft and the eggs room temperature. Turn on the oven to preheat to 180 degrees. C.
Lemon wash, wipe, remove the zest with a grater and squeeze the juice.
Soft butter covered with sugar and vanilla sugar and rubs to the splendor
Add the eggs one by one whisking.
Add the weight of the zest, lemon juice, carbonated water and flour.
Knead homogeneous dough.
Spread the dough into 10 muffins cups, filling them 3/4 full. Metal or ceramic molds should be pre-lubricated with oil, silicone grease is not necessary.
Sent the molds in the preheated oven for 25 minutes. Readiness can be checked with a thin knife or splinter, after removing from the cupcake she needs to stay dry. Take out the sheet with the molds, silent cool and remove the cupcakes from the molds.
Can be served warm, sprinkled with icing sugar.
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