Mix flour and baking powder. In another bowl, lightly beat the eggs with the sugar. Add vanilla and Altero Gold vegetable oil, beat for another minute. Continuing to beat at low speed, add half the flour, half the sour cream. Then - the remaining flour and the remaining sour cream.

Put the finished dough into molds and bake in an oven preheated to 160 degrees for 20-25 minutes.

While the cupcakes are baking, prepare the lemon curd: Separate the whites from the yolks. Place the egg yolks and the rest of the ingredients in a saucepan. Put the saucepan over medium heat and, stirring constantly, boil the mixture until thick (large bubbles will appear that will immediately burst). Remove cream from heat and strain through a medium sieve.

Cut holes in baked cupcakes with a knife, place 1 tsp in the holes. cream and cover the wells with a cut-out lid.

Prepare the meringue: place the whites in a heat-resistant dry bowl and pour in the sugar. Put the bowl in a water bath and beat the whites with a mixer over medium heat for 8-10 minutes. After that, remove the whites from the heat and beat for another 2 minutes. to a slight sheen and persistent peaks.

Using a nozzle and a piping bag, pipe the meringue onto the cupcakes. To brown the meringue, put the cupcakes under the grill for 1-2 minutes. or bake with a gas burner, but the cream turns out to be very beautiful, persistent and tender even without this step. Decorate cupcakes with fresh edible violet flowers.

How to cook cupcakes with lemon curd recipe - a complete description of the preparation, so that the dish turns out to be very tasty and original.

For me, there has always been such an association - if something is lemon, it means invigorating, refreshing. Perhaps this is partly due to stereotypes about summer lemonades in transparent glass jugs. However, you must admit that lemon sourness is special and this can and should be used.

In the summer heat, you don’t really want some too dense desserts that make the already heavy burden of heat heavier. But this crazy lemon dessert will be just right.

The trick here is that all the ingredients use, one way or another, lemons. I'm talking about a nice, very soft cupcake texture with a strong and pleasant lemon flavor. Enhances all this lemon curd inside. And completes a lush, airy cream with the addition of lemon juice. The hat is so light that it does not draw attention to itself, but only emphasizes the taste of the dessert. Of course, the dough itself is made in a special way to be softer and more porous.

We start by mixing the flour (190 gr.) and baking powder (1 tsp) well. Do not be lazy, it is very important to combine the dry ingredients well, use a whisk or even a mixer.

In another bowl, mix room temperature butter (100 gr.) And sugar (275 gr.). I want to draw attention to the fact that the oil should practically put a thick liquid mass. So it is best combined with sugar, and the final dough will be tender. Beat with a mixer until the ingredients are completely combined, 2-3 minutes.

Add eggs (2 pcs.) Alternately, mix well with a mixer each time.

Everything was mixed qualitatively and we introduce yogurt or sour cream (125 gr.). Take medium fat content (5-10%). Just adding a small amount of yogurt will make the dough softer. We also add lemon juice (1-2 tablespoons) and the whole zest there (if the lemon is small, take 2 or 3, the more zest, the more fragrant). Needless to say, you need to choose the most fragrant lemons available. Just take a lemon from the basket and smell it. The one that smells stronger of citrus is ours!)

We put the finished dough in baskets laid in a mold. I, as usual, use a pastry bag - it's more convenient and the dough is laid out more evenly. You can also use a spoon with a sharp spout. Let the dough be half a centimeter below the top edge of the basket.

Bake at 160-170 degrees for 20-25 minutes. Here we define it as follows: as soon as a light crust begins to form on top, it's time to take it out. This amount of dough is enough for 12-15 cupcakes. When the first batch is taken out, put the cupcakes on the wire rack, let them cool. At the same time, look at how it is baked to adjust the baking time.

When all the cupcakes are baked and cooled, fill them with the lemon curd prepared in advance. His recipe is in the Master class section, here. Don't skip this step. Cupcakes will be delicious without Kurd, but lemon bliss will no longer work. To fill cupcakes with Kurd, use a special cutter, it is in my store. The principle is that he carefully and evenly takes out the middle of the cake. We fill the resulting hole with a Kurd.

Top with Swiss meringue cream. Don't be scared, it's simple. His recipe is also in the Master class, here it is.

All is ready! Everything here is very cool combined, everything is so fragrant, sour and very airy. And the cupcakes themselves and the lemon curd and cream. It is especially great to eat them in a big company, smear with cream, laugh at each other and enjoy a light summer dessert, what could be better!?

lemon cupcakes- for those who, like me, love citrus notes in desserts! A classic pairing: Lemon muffin batter, rich, refreshing lemon curd center and a fluffy top of lightly scorched Italian meringue. Yes, give me two! No, just three! It's so delicious that personally I'm ready to forget about everything in the world, including the traditional spring threats to my stomach to lose weight!

If you love lemon pastries, be sure to cook these cupcakes, treat yourself and your loved ones! And invite guests so that you get less :)

By the way, from the given amount of ingredients, you get 12 large cupcakes in capsules with a base diameter of 5 cm and a height of 5 cm. If you use smaller capsules, you will get more cupcakes. But I like big ones.

It is convenient to do this in advance, before we put the dough in the oven. Kurd needs to insist. How to cook it, I wrote in detail in the corresponding article, which is called Lemon Curd.

In the meantime, our filling is cooling, let's make ...

... cupcake dough!

Whip 200 g of natural (as far as possible) butter at room temperature with 180 g of sugar and 1 sachet (10 g) of vanilla sugar. To pomp. I beat with a 450W mixer for about 3 minutes.

Add the zest of 1 lemon. It is convenient to remove the zest with a fine grater, the main thing is not to touch the white part, and it is better to take a thick-skinned lemon (but this is not important) and wash it very well.

Add 4 eggs one at a time, beating thoroughly each time.

Here's what happens.

In a separate bowl, sift 280 g of flour and 3 tsp. baking powder. Stir with a whisk so that our cupcakes rise evenly when baking.

Pour half the flour into the sugar-butter mixture. Mix well with a mixer on low speed.

Add 60 g of sour cream 20%. Mix well again.

Pour in 30 g of freshly squeezed lemon juice. If the lemon is large, then one is enough for you.

Pour the remaining dry mixture and mix again with a mixer until smooth.

Here is the dough. Thick, but falls off the beaters.

Well, in general, the standard cupcake dough.

Bake Lemon Cupcake Bases!

We take cupcake capsules and insert them into metal molds. If you have pods that allow you to bake cupcakes without supporting metal pans, use those. This is usually indicated on the packaging or display case.

Fill molds 2/3 full with batter. We try to impose an equal amount and do it carefully so that our cupcake bases are beautiful when baked. Easy to fill molds with an ice cream scoop.

We send the cupcakes to the oven preheated to 160 degrees for 30 minutes. We check with a dry torch: inserted into the center of the cake, it should come out dry, without traces of dough. I bake on a medium level in the top-bottom mode, without convection. I measure the temperature with a special thermometer for ovens and try not to raise it above 160 degrees: this way there are more chances that the cupcakes will not burst, they will turn out even. They still crack a little, but it’s not at all scary, I’ll say more - for me, it’s even appetizing, somehow ... for real, or something :) And we will still decorate them with hats. But you still have to adapt to your oven, because I have repeatedly made sure that they all bake in completely different ways, even on identical modes.

Syrup!

While the bases for our cupcakes are baking, we will make the syrup for impregnation. It tastes better with it :) Honestly, I didn’t measure it. But about. I squeezed out 50 g of lemon juice, added 30 g of water and 100 g of sugar. I put the whole thing on fire, brought the sugar to a boil and dissolved, cooled it down. You can adjust the sweetness to your liking. Just keep in mind that the more sugar and less water, the thicker the syrup turns out and the worse it absorbs.

Here are our cupcakes!

Each weighs approximately 70g.

Ready for Italian meringue!

While our cupcakes are cooling down, let's make some cream for the hats. It will be a protein-custard, the more modern name of which is Italian meringue. I gave the technology and proportions in a separate article: the cream is wonderful, absolutely worth it to try it. It is inexpensive, airy, light and versatile. In addition, it is ideal for cupcakes with lemon curd, from the preparation of which the proteins just remain!

And now…

…filling and decorating our cupcakes!

With a nozzle (or whatever is convenient for you), cut out the cores.

You can already see what an airy, tender crumb has turned out! It is a pity that it is impossible to convey the aroma through the screen, it is absolutely amazing!

Pour the syrup into the resulting recesses. I do not pour on the crust on top, it almost does not allow the syrup to be absorbed.

Place the cooled lemon curd in a piping bag and fill the cupcakes.

From a pastry bag with a nozzle (I have a Wilton 2D here) we deposit the cream in the form of hats. In one of my articles, I showed how to do it.

But we will burn the meringue a little. This technique is quite often used by confectioners: the manipulation is impossibly simple, but it significantly ennobles the appearance of the dessert, makes it more interesting. We need a gas burner. In a professional confectionery environment, they are called caramelizers. Under the same name they are sold in confectionery stores. But in fact, the essence is exactly the same as any of those burners that are sold in hardware, hardware or travel stores. They just cost a lot less. Moreover, if you do not have a burner, you can use a lighter with a horizontal flame, there are such, I know. The usual one won’t work, I tried it, it’s inconvenient :) And you can also put ready-made cupcakes for a couple of minutes in the oven, heated to 200 degrees. I also tried this option, it turns out not as beautiful as with a burner, but if you really want it, but there is no other way out, then try it, the main thing is not to overdo it! With cakes that you decide to decorate with meringue, such a trick will not work, you know, because of the cream with which this cake is actually covered.

Oh, and also, I somehow saw that the finished meringue is poured with hot sugar syrup, caramelized, that is, and the same effect is obtained. But I wouldn't do that with cupcakes.

And with the burner, everything is simple, open it, press the button and work. Just be very careful! My burner is very powerful and sensitive and difficult to control. (Here, maybe “special, confectionery” is more convenient, and therefore more expensive, I don’t know this, or maybe ordinary ones are more convenient, only from another company). Need to get used to it. The flame is strong. Make sure that there are no flammable objects nearby, take children and animals out of the kitchen while working. Adjust the flame and set the hats on fire.

Our wonderful, tender lemon cupcakes are ready!

Gift boxes

And I’ll tell you, since I had such an opportunity, how to make gift boxes with flowers and sweets that are now fashionable. I'm not a big expert, but I tried it, and I really liked this gift/surprise/compliment option. True, I made a mistake, and I will tell you about it so that you can avoid it.

For a bouquet, we need, in fact, fresh flowers. Google the list of poisonous ones. There are some that should not be used in combination with products. It is better to wash the flowers and dry them with cold air using a hair dryer.

Next, we need a special floral sponge "Oasis". It's a thing, I'll tell you! It is amazing: light, instantly absorbs water and perfectly cut with a clerical knife, it can be given any shape!

Cut out a circle from the sponge for the cupcake capsule. Place in a saucer filled with cold water. The sponge absorbs water instantly. Insert flowers of your choice into it.

Now you wrap it with cling film: the sponge is wet, and we need to protect the box from water.

We put the finished bouquet in a cupcake capsule. It is convenient to use tulip-type capsules: they are tall and help prevent the flowers from touching the cream. If your bouquets are lush, and the capsules are not so high, then it is better to use a larger box so that there is room between the cakes and the flower arrangement. You can make a cardboard partition.

My flowers do not touch the cream, but are quite close. But these were my first bouquets of this kind. Next time I will make them less fluffy and use tulip capsules and bigger boxes.

In general, I really liked it. It looks beautiful and gentle, and it's easy, pretty fast and very interesting to do.

Inspiration to you, spring mood and fun adventures in the kitchen! Three V's :)

Do you want to say thank you? Best thanks - repost! Share with friends!

Hi all. Today I come to you with the promised recipe for lemon cupcakes. For me, this is a wonderful delicacy, the smell of which brings the New Year closer.

I already have more than one recipe for cupcakes on my blog, these are vanilla classic and vanilla double cheese, creamy, carrot, chocolate and brownies, cupcakes with yolks, and red velvet, where without it! All recipes are available via links, just click on the word you like and you will be taken straight to the article.

I thought that another recipe for cupcakes would not hurt, because this is a very quick delicacy that can be made without decorating with cream, leaving it in the form of cupcakes.

Lemon cupcakes according to this recipe are moderately sweet, tender.

In combination with lemon curd and your favorite cream - a great treat for your holiday!

So, how to make lemon cupcakes at home, step by step recipe with photos.

Ingredients for 16-18 pieces:

1. 100 grams of butter
2. 240 grams of sugar
3. 2 eggs
4. 125 grams of natural yogurt or low-fat sour cream
5. 190 grams of flour
6. 1 tsp baking powder
7. 2 tbsp lemon juice
8. zest of 2-3 lemons

Cooking:

All ingredients must be at room temperature! And even yogurt, if there is a problem with yogurt in your city, then you can take sour cream with 10-15% fat content.

Beat butter at room temperature with sugar with a mixer until light and increase in volume, it usually takes me 5-7 minutes in time. Butter must be soft! If you beat it poorly, then the cupcakes will turn out hard and dense, without a hint of softness and fluffiness.

At this time, you need to sift the flour with baking powder.

Add flour to liquid ingredients in three batches. Mix until smooth with a silicone spatula or at low speed mixer.

This is how the final dough looks like.

We lay out the dough in molds, filling them by about 2/3 of the height and bake in a preheated oven for 18-25 minutes at 160-170 degrees.

We bake on the mode top-bottom, or bottom, not convection!

We determine the readiness of cupcakes as always by piercing them with a skewer, there should not be raw dough on it.

Inside, you can add lemon curd as a filling, look for the recipe here - Lemon Curd. And you can add a berry center, something with sourness is just right.

Ice cream, cream cheese, cream cheese cream, or cream with Mascarpone are ideal as a cream. All recipes are on the blog, click on them and you will be taken to the desired page.

Here are the beauties we got.

I decorated cupcakes with my favorite cheese cream, but ice cream, as a cheaper cream, will be delicious here!

A detailed article about nozzles for decorating cupcakes is here - an overview of pastry nozzles. There I showed with examples what nozzles can beautifully decorate cupcakes.

You, of course, ask about the amount of sugar. So I removed 50 grams of sugar from the original recipe. I didn’t decide anymore, since sugar also gives structure to the dough

You can replace white sugar with cane sugar, this will reduce the sweetness. Although, for me, they turned out to be moderately sweet, not cloying. Experiment!

And in the next article I will tell you how to make an incredibly delicious Christmas cupcake.

Do not miss!

Hello my young friends! How are you doing?

Today, I still could not stand it and decided to write out loud my indignation at some of the egregious facts in the field of culinary blogging, which has overcome me for the past few years.

Here, look. As part of my creative, so to speak, activity, I walk through the endless expanses of the Russian-speaking layers of the Internet and what do I find out? That the vast majority of our Russian-speaking planet loves recipes from mass culinary portals of dubious appearance and quality, on which recipes are scribbled in batches and by everyone who is not lazy. At the same time, no one, of course, checks what kind of recipes they are and whether they are suitable for going to the masses.

And then we constantly read tearful complaints about the fakap of the unfortunate victims of these under-recipes from fans of this epistolary genre.

I’m already silent about the endlessly growing, like mushrooms, publics in classmates and contacts. It's generally some kind of tin. It is impossible to even read them without tears, let alone cook them.

Meanwhile, the most chic stylish high-quality personal blogs live somewhere in the back of the Internet, like the beggar Marimar from the series of the same name before she married Eduard Batkovich Capetillo.

So, such blogs, which girls, in the literal sense of the word, live in, you won’t find them in RuNet during the day. And only the most advanced and dedicated know about them. It seems to me, friends, it is high time for us to move away from mass consumption and public catering, and move to a qualitatively new and higher level of our mental development :-)

Well, that's it, goondosila and that's enough. Now to business!

Received, so I have one order here the other day. Do, say, what you want, only quickly and efficiently!

After some deliberation, I decided to make lemon kefir cupcakes. More specifically: cupcakes stuffed with lemon curd and Italian meringue.

It's no secret that muffin batter is incredibly easy to make.

The only point where you need to be especially careful here is the last stage of mixing the ingredients. That is, after combining the dry and liquid components, you only need to slightly mix the dough until smooth and not a second more.

For this recipe, we need to make a dough that is sweet enough to balance the acidity of the lemon curd, which, as you will see, is made with minimal sugar. In addition, the Italian meringue according to this recipe is not as sweet as usual. Everything in moderation.

Cupcakes are incredibly moist, with a pronounced sweet and sour lemon flavor.

cupcake recipe

For 12-14 lemon cupcakes

Ingredients:

For muffins:

• flour - 190 gr.
• salt - ¼ tsp
• baking powder - 1 tsp with a slide
• butter, softened - 100 gr.
• sugar - 275 gr.
• eggs, room temperature - 2 pcs.
• vanilla essence - ½ tsp
• grated zest of 1.5 lemons
• lemon juice - 1 tbsp.
• kefir - 125 ml

For the lemon curd:

• lemon juice - 60 ml (1-2 lemons)
• grated lemon zest - 1 tsp
• sugar - 40 gr.
• egg yolks - 2 pcs.
• butter - 30 gr.

For the meringue:

• egg white - 60 gr. (≈2 pcs.)
• lemon juice - a few drops
• sugar - 170 gr.
• water - 30 ml
• vanilla extract - 1 tsp

Cooking:

For lemon muffins:

1. Preheat the oven to 180°. We “charge” the muffin mold with paper capsules or grease with oil.
2. Sift flour (190 gr.) Mixed with salt (¼ tsp) and baking powder (1 tsp) into a bowl.
3. Weigh sugar (275 gr.) And softened butter (100 gr.) In the mixer bowl of the mixer. Beat thoroughly with a mixer until a fluffy mass of light color is formed.
4. We introduce eggs one by one: we introduce the second egg only after the first is completely mixed with the oil emulsion.
5. Together with the second egg, add vanilla essence and lemon zest.
6. Continuing to beat at a mixer speed slightly above average, alternately introduce flour and kefir with lemon juice in small portions.
7. After both mixtures are added, beat for a short time until a homogeneous mass is obtained.
8. We spread the dough for cupcakes in the prepared form, filling the capsules by 2/3, and bake in a preheated oven for 30 minutes.
   

   If you have an ice cream scoop, use it to evenly distribute the batter between the pans.

9. Leave the muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Meanwhile, prepare the lemon curd.

1. We put all the ingredients except oil in a heat-resistant container: lemon juice (60 ml) and lemon zest (1 tsp), sugar (40 g), yolks (2 pcs.) And put in a water bath.
2. With constant stirring with a whisk, bring the lemon curd to a thickening (it will take about 10 minutes, stir and wait!).
3. When our curd begins to thicken, remove the pan from the heat and add the butter, cut into cubes and stir until the butter is completely dissolved.
4. Pour the finished curd into another container and leave to cool completely. The lemon curd should have the consistency of soft butter after cooling.

Now let's start assembling lemon cupcakes:

1. We take the cooled muffins and, using a teaspoon or a potato peeler, cut out the middle (somewhere to the center).
2. Then we take a pastry bag or, at worst, a syringe and fill these holes with a cooled Kurd.

After that, prepare the Italian meringue.

1. Put egg whites (2 pcs.) And a few drops of lemon juice into the mixer bowl.
2. In a small saucepan, mix sugar (170 g) with water (30 ml) and boil the syrup to 120 °. After the syrup boils, do not mix.
3. While the syrup is cooking, start beating the whites until fluffy (soft peaks).
4. When the syrup reaches a temperature of 120º, remove the saucepan from the heat, and reducing the mixer speed to medium, pour the caramel syrup into the beaten proteins in a very thin stream.
5. Add vanilla extract and beat for another 5 minutes until a firm meringue forms.
6. Fill a pastry bag with the prepared meringue and cover the lemon cupcakes.
7. Finished cupcakes can be sprinkled with grated lemon zest.

With the permission of Sophia's parents, I'm showing you a photo from the archive of my almost freelance photographer Ranzina N.

I think any additional comments are unnecessary here. COOL BABY, YES? I think she liked the meringue the most.

On this major note, allow me to take my leave. I'm in training. I have 2 hours of hard cross training and fit boxing today. And after that, no less tough marathon in the kitchen with the Gift cake. Already on the second run. I like him very much. Remember when we were kids? With a bunch of peanuts. Or is he still alive? Enlighten the ignorant!

Hi all. Today I come to you with the promised recipe for lemon cupcakes. For me, this is a wonderful delicacy, the smell of which brings the New Year closer.

I already have more than one cupcake recipe on my blog, this is both and, and, well, where without it! All recipes are available via links, just click on the word you like and you will be taken straight to the article.

I thought that another recipe for cupcakes would not hurt, because this is a very quick delicacy that can be made without decorating with cream, leaving it in the form of cupcakes.

Lemon cupcakes according to this recipe are moderately sweet, tender.

In combination with lemon curd and your favorite cream - a great treat for your holiday!

So, how to make lemon cupcakes at home, step by step recipe with photos.

Ingredients for 16-18 pieces:

1. 100 grams of butter
2. 240 grams of sugar
3. 2 eggs
4. 125 grams of natural yogurt or low-fat sour cream
5. 190 grams of flour
6. 1 tsp baking powder
7. 2 tbsp lemon juice
8. zest of 2-3 lemons

Cooking:

All ingredients must be at room temperature! And even yogurt, if there is a problem with yogurt in your city, then you can take sour cream with 10-15% fat content.

Beat butter at room temperature with sugar with a mixer until light and increase in volume, it usually takes me 5-7 minutes in time. Butter must be soft! If you beat it poorly, then the cupcakes will turn out hard and dense, without a hint of softness and fluffiness.

At this time, you need to sift the flour with baking powder.

Add flour to liquid ingredients in three batches. Mix until smooth with a silicone spatula or at low speed mixer.

This is how the final dough looks like.

We lay out the dough in molds, filling them by about 2/3 of the height and bake in a preheated oven for 18-25 minutes at 160-170 degrees.

We bake on the mode top-bottom, or bottom, not convection!

We determine the readiness of cupcakes as always by piercing them with a skewer, there should not be raw dough on it.

Inside, you can add lemon curd as a filling, look for the recipe here -. And you can add a berry center, something with sourness is just right.

Ideal as a cream, or. All recipes are on the blog, click on them and you will be taken to the desired page.

Here are the beauties we got.

I decorated cupcakes with my favorite cheese cream, but ice cream, as a cheaper cream, will be delicious here!

A detailed article about nozzles for decorating cupcakes is here -. There I showed with examples what nozzles can beautifully decorate cupcakes.

You, of course, ask about the amount of sugar. So I removed 50 grams of sugar from the original recipe. I didn’t decide anymore, since sugar also gives structure to the dough

You can replace white sugar with cane sugar, this will reduce the sweetness. Although, for me, they turned out to be moderately sweet, not cloying. Experiment!

And in the next article I will tell you how to make an incredibly delicious Christmas cupcake.

For a long time I looked closely at this type of dessert, but still my hands did not reach the implementation. In fact, the recipes and the cooking process are quite simple and, it seems to me, cupcakes are one of those desserts that you can cook all your life and never repeat. The number of recipes for the dough itself, hats, fillings and other things is amazing! There are also many ways to serve - these are different colors, sizes and types of baskets, additional sprinkles for hats and decoration with flags and other things.
Hope these recipes inspire you!

Banana cupcakes with raspberry cream

At the weekend I tried cupcakes with bananas and whole grain flour. I'll tell you something. But first things first.

Do not be afraid of the composition, by and large, everything is available and is at your fingertips. Bananas need to be kept in a dark place for a couple of days so that they ripen confidently and become very soft. By the way, did you know that bananas release substances that help fruits and vegetables ripen? For this reason, a banana can be added to unripe fruit to speed up the ripening process. And vice versa, if you want bananas to lie longer, store them separately (by the piece).

Ingredients:
Soft bananas - 3 pcs.
Sugar - 3/4 cup
Brown sugar - 1/2 cup
Butter - 110 gr.
Eggs - 2 pcs.
Milk - 1/2 cup
Olive oil - 1 tbsp
Honey - 1 tbsp
Whole grain flour - 2.5 cups
Baking powder - 1 tsp
Salt 1 tsp

For cream:
Curd cheese - 340 gr.
Butter - 110 gr.
Powdered sugar - 125 gr.
Raspberry - 50 gr.

Cooking:

Mash bananas like mashed potatoes.

Mix butter and sugar and beat well until smooth. The softer the butter, the better, put it on the table in advance

Then all the other liquid ingredients, including eggs and bananas. Also beat thoroughly.

In a separate bowl mix flour, baking powder and salt. Add to liquid mixture and stir.

Pour the finished mass into molds completely.

Bake at 170 degrees for 10-15 minutes, it all depends on your oven and molds. We check as always with a wooden skewer. This amount of dough will make about 25 cupcakes.

While the cupcakes are baking, prepare the frosting.

Mix very soft butter, very cold curd cheese and powder in a bowl at high speed of the mixer.

In this recipe, I used raspberries as a filling for cupcakes and a coloring agent for cream. I just took raspberries (can be frozen). Smash the raspberries with a blender.

By this time, all the cupcakes were ready. With a spoon, we take out the middle of the cupcakes, pour raspberry puree and cover with cream on top.

I want to say that these are incredibly tasty and tender cupcakes. Firstly, banana puree acts here as a flavor and texture link - thanks to it, the cupcakes are very soft and tender. At the same time, whole grain flour adds a little "crunchiness" due to grains. Secondly, they turn out to be very porous, but at the same time they do not fall apart, as one might expect.

The raspberry core saturates the dessert with a pleasant sourness, and the cream completes the cupcake, which is slightly rough in texture, with the most delicate cap! No words!!

carrot cupcakes

If you've already made my carrot cake
, then you will probably want to make these carrot caps. Thanks to the dough ingredients, the dessert is moist, juicy and crumbly. Without caps, they can literally stand in the open air for a day or two. This, I note, is convenient. You can make the cream in portions without fear that the cupcakes will dry out. The taste is very bright, although carrots in the usual sense are not felt here, do not be afraid, even if it seems strange to you to use carrots in dessert. In addition, you can freely change the filling: berries, nuts, pineapples.

Ingredients:
Carrot - 400 gr.
Eggs - 3 pcs.
Vegetable oil - 360 gr.
Yogurt - 40 gr.
Sugar - 400 gr.
Pineapple - 50 gr.
Dried berries - 100 gr.
Flour - 440 gr.
Baking powder - 2 tsp
Soda - 1 tsp
Cinnamon - 1 tsp
Ginger - 1 tsp

Cooking:

Prepare 370-400 grams of peeled carrots grated on a coarse grater, squeeze the juice. Of course, young carrots are preferable for more flavor and sweetness, but any other available to you will be fine.

Add 3 eggs to a deep bowl.

Then send odorless vegetable oil (360 gr.), Yogurt (40 gr.), Sugar (400 gr.), Finely chopped pineapple pieces (50 gr., canned) into the mixture. Mix everything thoroughly.

And add dried berries (100 gr.), Can be replaced with raisins. And, if you want more texture, chopped nuts (also about 100 gr.).

In a separate bowl, whisk dry ingredients: flour (440 g), baking powder (2 tsp), soda (1 tsp), cinnamon (1 tsp), ginger (1 tsp) .

Add dry ingredients to wet ingredients and mix thoroughly.

Pour the dough into the molds 3/4, the dough rises well. Bake at 160 degrees for 15-25 minutes. Look here, as soon as the top starts to blush - check with a toothpick - dry - it means ready.

Remove the finished cupcakes from the mold and place on a wire rack to cool. Already cooled cupcakes can be covered with cream and sprinkled with golden or cane sugar. From this amount of dough you will get somewhere around 36-40 cupcakes. Therefore, you can shorten the recipe. But since they are perfectly stored - I would make a complete composition.

chocolate cupcakes

Ingredients:
Butter - 90 gr.
Pecan nuts - 100 gr.
Egg whites - 3 pcs.
Flour - 75 gr.
Cocoa - 25 gr.
Powdered sugar - 100 gr.
Brown sugar - 25 gr.

Cooking:

From the very beginning, melt the butter, let it cool down while we carry out the rest of the manipulations with the ingredients.

Grind nuts in a blender. Here, the choice of nuts is yours and the size of the crumbs too. It can be easily replaced with berries, preferably fresh.

In a clean, dry bowl, beat the whites so that they increase and turn into a homogeneous foam. Do you know a funny way to check the readiness of proteins?) You need to turn the cup over your head - if everything is in order - the proteins are whipped correctly)

Oil comes last.

The mass must be mixed very well.

Now a little secret. Since the dough turns out to be quite thick, I transfer it to a pastry bag and put the dough into molds from it. Very convenient to dose.

Put paper baskets in the molds and fill them with dough about 3/4.

Send to the oven for 12-15 minutes at 175 degrees. Readiness, as always, check with a toothpick. Allow cupcakes to cool and spread with cream!

In a closed container, they will easily stand for a couple of days.

Super chocolate cupcakes with coffee cream

It seems to me that cupcakes are one of those desserts that you can cook all your life and never repeat. The number of recipes for the dough itself, hats, fillings and other things is amazing! There are also many ways to serve - these are different colors, sizes and types of baskets, additional sprinkles for hats and decoration with flags and other things.

Therefore, do not be surprised that I have a lot of cupcakes and more will appear. So far, this recipe is definitely my favorite. Everything that I love so much in desserts is here - an insane amount of chocolate and coffee flavors, the most delicate texture of the cream and the dessert itself.

Look, what a beauty.

Cupcakes perform great even after a couple of days (if stored in an airtight container). They are very tender and, you know, a little wet. The dough is excellent, very flavorful. The photo shows how dark they turn out, which is usually a rarity for baking.

Ingredients:
Oil - 75 gr.
Flour - 300 gr.
Cocoa - 100 gr.
Soda - 1 tsp
Baking powder - 1 tsp
Sugar - 250 gr.
Egg - 1 pc.
Strong coffee - 100 ml.
Yogurt (2-3%) - 150 ml.

Cream:
Oil - 100 gr.
Dark chocolate - 70 gr.
Cocoa - 50 gr.
Powdered sugar - 115 gr.
Instant coffee - 1 tsp

Cooking:

Melt the butter first. I just put it in a deep cup and heat it in the microwave for 20-40 seconds.

Next, in a large bowl, mix all the dry ingredients - flour, cocoa, sugar, soda and baking powder. Stir the whisk mixture well.

In a separate bowl, beat the egg with yogurt

Now mix the dry ingredients with the liquid.

I transfer the dough to a piping bag and pipe the dough into about 3/4 of the mold.

Bake at 175 degrees for 15-20 minutes. Check with a wooden skewer, it will come out completely dry.

Turn the mold over so the muffins fall out and send the second batch to the oven. From the indicated amount of dough, 12-15 muffins are obtained.

Now about the cream.

The butter should be at room temperature - very soft. Beat it with a mixer for 5 minutes so that the oil is well whipped and saturated with oxygen.

Add cocoa butter and powder in three steps. Beat the mixture well each time, at first it will seem that it is too thick, as it should be.

Melt the chocolate (I do it in a cup, put it in the microwave. I heat it for 20 seconds, stir and put it back. So until the chocolate is all melted).

When you have completely whipped the butter with cocoa and powder, pour in the chocolate and pour in the coffee. Mix thoroughly.

Transfer the finished cream to a pastry bag and refrigerate for at least 20 minutes. So the cream stabilizes and it will be better to sit on the cakes.

The cream is very gentle, with a strong coffee flavor and aroma. This makes the color very deep. It holds its shape perfectly (even at room temperature) and has an appetizing glossy sheen. He's not fat at all.

Lemon bliss - cupcakes with curd and fluffy cream

For me, there has always been such an association - if something is lemon, it means invigorating, refreshing. Perhaps this is partly due to stereotypes about summer lemonades in transparent glass jugs. However, you must admit that lemon sourness is special and this can and should be used.

In the summer heat, you don’t really want some too dense desserts that make the already heavy burden of heat heavier. But this crazy lemon dessert will be just right.

The trick here is that all the ingredients use, one way or another, lemons. I'm talking about a nice, very soft cupcake texture with a strong and pleasant lemon flavor. Enhances all this lemon curd inside. And completes a lush, airy cream with the addition of lemon juice. The hat is so light that it does not draw attention to itself, but only emphasizes the taste of the dessert. Of course, the dough itself is made in a special way to be softer and more porous.

Ingredients:
Flour - 190 gr.
Baking powder - 1 tsp
Butter - 100 gr.
Sugar - 275 gr.
Eggs - 2 pcs.
Lemon for juice and zest - 1 pc.
Yoghurt 5% - 125 gr.

Cooking:

We start by mixing the flour (190 gr.) and baking powder (1 tsp) well. Do not be lazy, it is very important to combine the dry ingredients well, use a whisk or even a mixer.

In another bowl, mix room temperature butter (100 gr.) And sugar (275 gr.). I want to draw attention to the fact that the oil should practically put a thick liquid mass. So it is best combined with sugar, and the final dough will be tender. Beat with a mixer until the ingredients are completely combined, 2-3 minutes.

Add eggs (2 pcs.) Alternately, mix well with a mixer each time.

Everything was mixed qualitatively and we introduce yogurt or sour cream (125 gr.). Take medium fat content (5-10%). Just adding a small amount of yogurt will make the dough softer. We also add lemon juice (1-2 tablespoons) and the whole zest there (if the lemon is small, take 2 or 3, the more zest, the more fragrant). Needless to say, you need to choose the most fragrant lemons available. Just take a lemon from the basket and smell it. The one that smells stronger of citrus is ours!)

We put the finished dough in baskets laid in a mold. I, as usual, use a pastry bag - it's more convenient and the dough is laid out more evenly. You can also use a spoon with a sharp spout. Let the dough be half a centimeter below the top edge of the basket.

Bake at 160-170 degrees for 20-25 minutes. Here we define it as follows: as soon as a light crust begins to form on top, it's time to take it out. This amount of dough is enough for 12-15 cupcakes. When the first batch is taken out, put the cupcakes on the wire rack, let them cool. At the same time, look at how it is baked to adjust the baking time.

When all the cupcakes are baked and cooled, fill them with the lemon curd prepared in advance.

Don't skip this step. Cupcakes will be delicious without Kurd, but lemon bliss will no longer work. The principle is this, carefully and evenly take out the middle of the cake. We fill the resulting hole with a Kurd.

lemon curd

Lemon curd is a kind of fruit juice custard. This is a kind of classic, they like to use it with toast, in tarts, cakes, it will go well with pasta. The cream turns out to be quite dense, and after standing in the refrigerator it gains a good structure. Also, look what a great bright color.

Ingredients:
Zest - 1 lemon
Lemon juice - 115 gr.
Sugar - 75 gr.
Butter - 60 gr.
Yolks - 4 pcs.

Cooking:

Finely grate the zest from one lemon. It is not worth grinding too much, because in the future we will filter the cream.

Squeeze out the juice of lemons (115 gr.). By the way, remember the trick? To get more juice from citrus fruits, put them in the microwave for 15 seconds.

Separate the yolks from the proteins, we need 4 yolks.

Collect sugar (75 g), butter (60 g), lemon juice, zest and yolks in a bowl or immediately in a saucepan.

Heat the mixture over medium heat in a saucepan, stirring constantly with a whisk.

Gradually, it will become thick, large bubbles will appear (which will immediately burst). If you want to get a thicker cream - add 3 tbsp. cornstarch at the very beginning. Remove mixture from heat and strain through a medium sieve. It is important here to get rid of the zest and lumps from the eggs.

Pour the finished Kurd into jars, cover with a film (so that it touches the surface of the cream) and let cool, then put in the refrigerator. Overnight, it will acquire its correct texture.

Top with Swiss meringue cream. Don't be scared, it's simple.

Swiss meringue cream

Remember in childhood there were such shortbread dough baskets with marmalade, and on top there was a large white hat of cream? Here it is very similar, although a little more tender. You can decorate them with cakes, small cakes, cupcakes and so on. If you have a burner, you can safely get scorched hats.

The cream keeps its shape perfectly, plant stars, roses, bulbs and so on. It can be kept in the refrigerator (pastry bag) overnight, it will not lose its properties and texture. Already on ready-made cakes, you can get two types of cream. If you leave the cakes for a couple of hours on the table, the cream will become weathered, covered with a beautiful dense snow-white crust. So cakes are easier to transport, for example. If you keep it in an airtight container, the cream will also keep its shape, but will remain without a crust, it will be tender and pliable.

Given the fact that it is prepared in an elementary way, it should always be kept in your storehouse of recipes.

Ingredients:
Proteins - 2 pcs.
Sugar - 170 gr.
Water - 2 tablespoons
Lemon juice - 1/2 tsp
Corn syrup - 3 tbsp

Cooking:

Separate the whites from the yolks, we need two whites.

Combine egg whites, sugar (170g), water (2 tbsp), corn syrup (3 tbsp) and lemon juice (1/2 tsp) in a heatproof bowl.

Build a water bath. To do this, boil water in a saucepan, put your bowl on top of it. The bottom of the bowl should not touch the water in the saucepan.

Put the structure on the stove, the water should start to boil again. Beat the mixture at the initial speed of the mixer.

Beat until sugar melts. To do this, carefully take the liquid between your fingers, if there are no grains of sugar, everything is ready for whipping. Then increase the mixer speed to maximum and beat for 5 minutes. The mass will triple in volume, become very white and glossy, and also very dense. See how confidently they hold the waveform.

Remove the bowl from the bath, put it on the table and beat with a mixer for another minute. During this time, the cream will cool down and become even denser. If you turn the bowl over, nothing will not fall, but will not even move.

Transfer the cream to a pastry bag, or spoon it over pastries and cakes. The only question you might have is with corn syrup. The cream generally will easily stand for two days at room temperature!

All is ready! Everything here is very cool combined, everything is so fragrant, sour and very airy. And the cupcakes themselves and the lemon curd and cream. It is especially great to eat them in a big company, smear with cream, laugh at each other and enjoy a light summer dessert, what could be better!?

Tiramisu cupcakes

My first serious dessert I tried to make was Tiramisu. As I remember now, I read recipes for a long time, then even more from books or magazines, and asked friends. Everyone had their own unique version and my head was spinning with ideas, I didn’t know what to choose, where to start, which recipe was the most original.

Perhaps many of us began our culinary adventures with this simple and at the same time very complex recipe. As often happens with classics, the more popular the dish, the more options and recipes for its preparation. Sometimes you want to try everything, and sometimes, on the contrary, it’s scary not to find the first one, because of which all the fuss went.

The only thing that is not so in Tiramisu is that it is difficult to treat them. You can’t carry a few containers or bowls to a meeting of graduates or to visit. So, there is a solution - cupcakes with tiramisu flavor. The idea may sound strange, but when you're done, close your eyes and take a bite. No kidding, it will seem to you that it is tiramisu that you are trying, because these mouthguards perfectly repeat it.

What do we expect from this dessert? A soft biscuit - a tick, a delicate butter cream - is, and that incomparable coffee and alcohol aroma and taste is in place! Tiramisu is also good because it is difficult to find the line between the components, between the layers. We feel an ensemble of flavors and textures in one look, nothing stands out, nothing is lost. Perhaps this is one of the reasons why Tiramisu is so good.

Ingredients:
Flour - 210 gr.
Baking powder - 1 tsp
Salt - 1/2 tsp
Butter - 60 gr.
Milk - 85 gr.
Eggs - 3 pcs.
Yolks - 3 pcs.
Sugar - 200 gr.

Creamy6
Cream 33% - 150 gr.
Macarpone - 250 gr.
Powdered sugar - 50 gr.

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Cooking:

Mix dry ingredients with a whisk: flour (210 g), baking powder (1 tsp), salt (1/2 tsp).

In a small bowl, combine butter (60 gr.) And milk (85 gr.). Heat in the microwave until the butter melts. Stir. The mixture will not become homogeneous, this is normal.

In a heat-resistant bowl, combine three eggs and three yolks, sugar (200 gr.)

In a water bath, beat the mixture until the sugar dissolves.

Then remove from heat and continue whisking for another 5 minutes. The mass should become pale and very fluffy, increasing in volume.

Stir dry ingredients in two to three steps.

Now put 3-4 tablespoons of the dough into a cup with the butter mixture, mix and pour back to the whole dough.

Line a cupcake pan with paper baskets and fill 3/4 full with batter. It will rise, so don't overdo it.

Bake at 160 degrees for 20 minutes. As soon as a golden crust appears, take it out.

Prepare syrup - mix hot strong coffee (100 gr.), Alcohol (Marsala, cognac) - 20 gr. and sugar 40 gr. Mix well and soak cooled cupcakes with it. To do this, I took a brush, smeared the cupcakes on top, let them soak for a couple of minutes and repeated again four times.

The base is ready, now the cream.

In a cold bowl, with cold beaters of a mixer (I put them in the freezer for 15 minutes), beat 33% cream (150 gr.). Beat at maximum speed, at first it will seem that nothing is happening, the cream will be liquid. But after 5 minutes they will quickly begin to thicken, textured waves will appear. Don't overdo it, the cream may curdle.

In a separate bowl, beat mascarpone (250 gr.) with powdered sugar (50 gr.).

Sprinkle whipped cream on top and mix with a spatula in a circular motion.

Transfer the cream to a bag and decorate the cupcakes.

You will be surprised how tender and tasty the dough turns out. And, as I wrote above, with closed eyes you will not be able to distinguish these mouthguards from Tiramisu.

How to cook lemon cupcakes andy chef recipe - a complete description of the preparation, so that the dish turns out to be very tasty and original.

lemon cupcakes

... cupcake dough!

Here's what happens.

Syrup!

Here are our cupcakes!

Each weighs approximately 70g.

Ready for Italian meringue!

And now…

Gift boxes

My flowers do not touch the cream, but are quite close. But these were my first bouquets of this kind. Next time I will make them less fluffy and use tulip capsules and bigger boxes.

In general, I really liked it. It looks beautiful and gentle, and it's easy, pretty fast and very interesting to do.

Inspiration to you, spring mood and fun adventures in the kitchen! Three V's :)

Do you want to say thank you? Best thanks - repost! Share with friends!

Ingredients for 16-18 pieces:

1. 100 grams of butter
2. 240 grams of sugar
3. 2 eggs
4. 190 grams of flour
5. 1 tsp baking powder
6. 2 tbsp lemon juice
7. zest of 2-3 lemons

Cooking:

Do not miss!

How to cook a lemon cupcake andy chef recipe - a complete description of the preparation so that the dish turns out to be very tasty and original.

For me, there has always been such an association - if something is lemon, it means invigorating, refreshing. Perhaps this is partly due to stereotypes about summer lemonades in transparent glass jugs. However, you must admit that lemon sourness is special and this can and should be used.

In the summer heat, you don’t really want some too dense desserts that make the already heavy burden of heat heavier. But this crazy lemon dessert will be just right.

The trick here is that all the ingredients use, one way or another, lemons. I'm talking about a nice, very soft cupcake texture with a strong and pleasant lemon flavor. Enhances all this lemon curd inside. And completes a lush, airy cream with the addition of lemon juice. The hat is so light that it does not draw attention to itself, but only emphasizes the taste of the dessert. Of course, the dough itself is made in a special way to be softer and more porous.

We start by mixing the flour (190 gr.) and baking powder (1 tsp) well. Do not be lazy, it is very important to combine the dry ingredients well, use a whisk or even a mixer.

In another bowl, mix room temperature butter (100 gr.) And sugar (275 gr.). I want to draw attention to the fact that the oil should practically put a thick liquid mass. So it is best combined with sugar, and the final dough will be tender. Beat with a mixer until the ingredients are completely combined, 2-3 minutes.

Add eggs (2 pcs.) Alternately, mix well with a mixer each time.

Everything was mixed qualitatively and we introduce yogurt or sour cream (125 gr.). Take medium fat content (5-10%). Just adding a small amount of yogurt will make the dough softer. We also add lemon juice (1-2 tablespoons) and the whole zest there (if the lemon is small, take 2 or 3, the more zest, the more fragrant). Needless to say, you need to choose the most fragrant lemons available. Just take a lemon from the basket and smell it. The one that smells stronger of citrus is ours!)

We put the finished dough in baskets laid in a mold. I, as usual, use a pastry bag - it's more convenient and the dough is laid out more evenly. You can also use a spoon with a sharp spout. Let the dough be half a centimeter below the top edge of the basket.

Bake at 160-170 degrees for 20-25 minutes. Here we define it as follows: as soon as a light crust begins to form on top, it's time to take it out. This amount of dough is enough for 12-15 cupcakes. When the first batch is taken out, put the cupcakes on the wire rack, let them cool. At the same time, look at how it is baked to adjust the baking time.

When all the cupcakes are baked and cooled, fill them with the lemon curd prepared in advance. His recipe is in the Master class section, here. Don't skip this step. Cupcakes will be delicious without Kurd, but lemon bliss will no longer work. To fill cupcakes with Kurd, use a special cutter, it is in my store. The principle is that he carefully and evenly takes out the middle of the cake. We fill the resulting hole with a Kurd.

Top with Swiss meringue cream. Don't be scared, it's simple. His recipe is also in the Master class, here it is.

All is ready! Everything here is very cool combined, everything is so fragrant, sour and very airy. And the cupcakes themselves and the lemon curd and cream. It is especially great to eat them in a big company, smear with cream, laugh at each other and enjoy a light summer dessert, what could be better!?

Lemon poppy seed muffins - improve your skills

• Flour - 160 g
• Baking powder - 4 g
• Sugar - 230 g
• Eggs - 170 g
• Butter 82.5% - 195 g
• Lemon juice - 65 g
• Zest

I know everyone loves looking at pretty desserts with lots of decorations and icing in every color of the rainbow, but I won't let you just stare, #

Let'sCook! Therefore, I will tell you about something simple, understandable and often very desirable. No one needs a motive to gobble up a couple of good muffins, here we don’t find fault with either the appearance or the taste inside, we just eat and rejoice, because it’s understandable, tasty, we want more!

And a good proven muffin recipe should always be at hand, agree. To cook the dough for 7 minutes and bake for a short time. So write it down: lemon poppy seed muffins! Yes, a classic, recognizable and never get bored! And most of all I love such recipes because what kind of lemon you buy, this dessert will become. You can even arrange a week of tastings, making dough every day with a new variety of lemon (and someone is already thinking about orange and lime). And it will be delicious for everyone, because we use the juice for a slight sourness and the zest for the aroma that is in the whole kitchen. The dessert will turn out (if you clearly follow all the steps and grams) amazingly tender, on the cut you will see that it is just a cloud with a taste of lemon, not otherwise. And that's why we add texture - those poppy seeds that burst in the mouth. Well, what a genius thought to put them together!?)

As usual. We start with dry ingredients. Combine flour (160 g) and baking powder (4 g). Ensure the homogeneity of the mass by mixing everything with a whisk or even a mixer.

Melt butter (195 g) in a saucepan.

In another bowl, mix eggs (170 g) and sugar (230 g). How to get 170 grams of eggs? Break the eggs into one bowl. When the mass exceeds 170 grams, stir everything into an omelette and measure out the right amount. Each ingredient is important and its quantity affects the result, so don't try to be lazy.

Punch the mass with a blender.

Then add dry ingredients in two steps. It is important to do everything quickly. Poured out half of the dry ingredients, struck for 20-30 seconds. We cock another portion of dry and again a blender. Do not knead the dough for muffins for a long time! You could also use a mixer here, but ..

Get a smooth mass.

Pour in the melted butter and blend with a blender. The fact is that fats are very lazy to mix with liquids, so a blender will help to get uniformity quickly. If you use a mixer, it will take more time, which means the dough will be kneaded too long.

At the end, pour in lemon juice (60 g), add lemon zest and a tablespoon of poppy seeds. I did not soak it in any way, it is immediately ready for use.

Here, with a spatula, connect everything together. Cover the dough with plastic wrap and refrigerate for 12-26 hours. During this time, the flour will take more moisture and the finished products will turn out a little juicier, and the crumb (texture) will be more interesting.

And we plant about 90 g in each basket. My dough does not reach 1 centimeter to the edge of the basket.

We put in the oven, preheated to 160 degrees, top and bottom. They will cook for 25-35 minutes.

As with other flour products, place warm cupcakes in a container. Overnight they will become softer and juicier, take your time!

Then you will get an amazing texture of a real muffin - tender, loose.

I would be grateful if you add "

@darkzip recipe

when you post photos on Instagram.

Note to the owner

We understand that the last stage of preparation is responsible for the aroma and taste: lemon juice and zest, poppy seeds. Therefore, here you can change the taste completely. Here are a couple of ideas! Cherry juice and finely chopped dried cherries, a quarter of the flour can be replaced with good alkalized cocoa.

I also see no reason not to add a cap of cream on top! You can pick up something in the Basics.

Other variations of this dessert

Try the berry muffins

Or chocolate brownies

Recent Reviews

Hi all. Today I come to you with the promised recipe for lemon cupcakes. For me, this is a wonderful delicacy, the smell of which brings the New Year closer.

I already have more than one recipe for cupcakes on my blog, these are vanilla classic and vanilla double cheese, creamy, carrot, chocolate and brownies, cupcakes with yolks, and red velvet, where without it! All recipes are available via links, just click on the word you like and you will be taken straight to the article.

I thought that another recipe for cupcakes would not hurt, because this is a very quick delicacy that can be made without decorating with cream, leaving it in the form of cupcakes.

Lemon cupcakes according to this recipe are moderately sweet, tender.

In combination with lemon curd and your favorite cream - a great treat for your holiday!

So, how to make lemon cupcakes at home, step by step recipe with photos.

Ingredients for 16-18 pieces:

1. 100 grams of butter
2. 240 grams of sugar
3. 2 eggs
4. 125 grams of natural yogurt or low-fat sour cream
5. 190 grams of flour
6. 1 tsp baking powder
7. 2 tbsp lemon juice
8. zest of 2-3 lemons

Cooking:

All ingredients must be at room temperature! And even yogurt, if there is a problem with yogurt in your city, then you can take sour cream with 10-15% fat content.

Beat butter at room temperature with sugar with a mixer until light and increase in volume, it usually takes me 5-7 minutes in time. Butter must be soft! If you beat it poorly, then the cupcakes will turn out hard and dense, without a hint of softness and fluffiness.

At this time, you need to sift the flour with baking powder.

Add flour to liquid ingredients in three batches. Mix until smooth with a silicone spatula or at low speed mixer.

This is how the final dough looks like.

We lay out the dough in molds, filling them by about 2/3 of the height and bake in a preheated oven for 18-25 minutes at 160-170 degrees.

We bake on the mode top-bottom, or bottom, not convection!

We determine the readiness of cupcakes as always by piercing them with a skewer, there should not be raw dough on it.

Inside, you can add lemon curd as a filling, look for the recipe here - Lemon Curd. And you can add a berry center, something with sourness is just right.

Ice cream, cream cheese, cream cheese cream, or cream with Mascarpone are ideal as a cream. All recipes are on the blog, click on them and you will be taken to the desired page.

Here are the beauties we got.

I decorated cupcakes with my favorite cheese cream, but ice cream, as a cheaper cream, will be delicious here!

A detailed article about nozzles for decorating cupcakes is here - an overview of pastry nozzles. There I showed with examples what nozzles can beautifully decorate cupcakes.

You, of course, ask about the amount of sugar. So I removed 50 grams of sugar from the original recipe. I didn’t decide anymore, since sugar also gives structure to the dough

You can replace white sugar with cane sugar, this will reduce the sweetness. Although, for me, they turned out to be moderately sweet, not cloying. Experiment!

And in the next article I will tell you how to make an incredibly delicious Christmas cupcake.

Do not miss!

lemon cupcakes- for those who, like me, love citrus notes in desserts! A classic pairing: Lemon muffin batter, rich, refreshing lemon curd center and a fluffy top of lightly scorched Italian meringue. Yes, give me two! No, just three! It's so delicious that personally I'm ready to forget about everything in the world, including the traditional spring threats to my stomach to lose weight!

If you love lemon pastries, be sure to cook these cupcakes, treat yourself and your loved ones! And invite guests so that you get less :)

By the way, from the given amount of ingredients, you get 12 large cupcakes in capsules with a base diameter of 5 cm and a height of 5 cm. If you use smaller capsules, you will get more cupcakes. But I like big ones.

So let's go!

Let's make lemon curd

It is convenient to do this in advance, before we put the dough in the oven. Kurd needs to insist. How to cook it, I wrote in detail in the corresponding article, which is called Lemon Curd.

In the meantime, our filling is cooling, let's make ...

... cupcake dough!

Whip 200 g of natural (as far as possible) butter at room temperature with 180 g of sugar and 1 sachet (10 g) of vanilla sugar. To pomp. I beat with a 450W mixer for about 3 minutes.

Add the zest of 1 lemon. It is convenient to remove the zest with a fine grater, the main thing is not to touch the white part, and it is better to take a thick-skinned lemon (but this is not important) and wash it very well.

Add 4 eggs one at a time, beating thoroughly each time.

Here's what happens.

In a separate bowl, sift 280 g of flour and 3 tsp. baking powder. Stir with a whisk so that our cupcakes rise evenly when baking.

Pour half the flour into the sugar-butter mixture. Mix well with a mixer on low speed.

Add 60 g of sour cream 20%. Mix well again.

Pour in 30 g of freshly squeezed lemon juice. If the lemon is large, then one is enough for you.

Pour the remaining dry mixture and mix again with a mixer until smooth.

Here is the dough. Thick, but falls off the beaters.

Well, in general, the standard cupcake dough.

Bake Lemon Cupcake Bases!

We take cupcake capsules and insert them into metal molds. If you have pods that allow you to bake cupcakes without supporting metal pans, use those. This is usually indicated on the packaging or display case.

Fill molds 2/3 full with batter. We try to impose an equal amount and do it carefully so that our cupcake bases are beautiful when baked. Easy to fill molds with an ice cream scoop.

We send the cupcakes to the oven preheated to 160 degrees for 30 minutes. We check with a dry torch: inserted into the center of the cake, it should come out dry, without traces of dough. I bake on a medium level in the top-bottom mode, without convection. I measure the temperature with a special thermometer for ovens and try not to raise it above 160 degrees: this way there are more chances that the cupcakes will not burst, they will turn out even. They still crack a little, but it’s not at all scary, I’ll say more - for me, it’s even appetizing, somehow ... for real, or something :) And we will still decorate them with hats. But you still have to adapt to your oven, because I have repeatedly made sure that they all bake in completely different ways, even on identical modes.

Syrup!

While the bases for our cupcakes are baking, we will make the syrup for impregnation. It tastes better with it :) Honestly, I didn’t measure it. But about. I squeezed out 50 g of lemon juice, added 30 g of water and 100 g of sugar. I put the whole thing on fire, brought the sugar to a boil and dissolved, cooled it down. You can adjust the sweetness to your liking. Just keep in mind that the more sugar and less water, the thicker the syrup turns out and the worse it absorbs.

Here are our cupcakes!

Each weighs approximately 70g.

Ready for Italian meringue!

While our cupcakes are cooling down, let's make some cream for the hats. It will be a protein-custard, the more modern name of which is Italian meringue. I gave the technology and proportions in a separate article: the cream is wonderful, absolutely worth it to try it. It is inexpensive, airy, light and versatile. In addition, it is ideal for cupcakes with lemon curd, from the preparation of which the proteins just remain!

And now…

…filling and decorating our cupcakes!

With a nozzle (or whatever is convenient for you), cut out the cores.

You can already see what an airy, tender crumb has turned out! It is a pity that it is impossible to convey the aroma through the screen, it is absolutely amazing!

Pour the syrup into the resulting recesses. I do not pour on the crust on top, it almost does not allow the syrup to be absorbed.

Place the cooled lemon curd in a piping bag and fill the cupcakes.

From a pastry bag with a nozzle (I have a Wilton 2D here) we deposit the cream in the form of hats. In one of my articles, I showed how to do it.

But we will burn the meringue a little. This technique is quite often used by confectioners: the manipulation is impossibly simple, but it significantly ennobles the appearance of the dessert, makes it more interesting. We need a gas burner. In a professional confectionery environment, they are called caramelizers. Under the same name they are sold in confectionery stores. But in fact, the essence is exactly the same as any of those burners that are sold in hardware, hardware or travel stores. They just cost a lot less. Moreover, if you do not have a burner, you can use a lighter with a horizontal flame, there are such, I know. The usual one won’t work, I tried it, it’s inconvenient :) And you can also put ready-made cupcakes for a couple of minutes in the oven, heated to 200 degrees. I also tried this option, it turns out not as beautiful as with a burner, but if you really want it, but there is no other way out, then try it, the main thing is not to overdo it! With cakes that you decide to decorate with meringue, such a trick will not work, you know, because of the cream with which this cake is actually covered.

Oh, and also, I somehow saw that the finished meringue is poured with hot sugar syrup, caramelized, that is, and the same effect is obtained. But I wouldn't do that with cupcakes.

And with the burner, everything is simple, open it, press the button and work. Just be very careful! My burner is very powerful and sensitive and difficult to control. (Here, maybe “special, confectionery” is more convenient, and therefore more expensive, I don’t know this, or maybe ordinary ones are more convenient, only from another company). Need to get used to it. The flame is strong. Make sure that there are no flammable objects nearby, take children and animals out of the kitchen while working. Adjust the flame and set the hats on fire.

Our wonderful, tender lemon cupcakes are ready!

Gift boxes

And I’ll tell you, since I had such an opportunity, how to make gift boxes with flowers and sweets that are now fashionable. I'm not a big expert, but I tried it, and I really liked this gift/surprise/compliment option. True, I made a mistake, and I will tell you about it so that you can avoid it.

For a bouquet, we need, in fact, fresh flowers. Google the list of poisonous ones. There are some that should not be used in combination with products. It is better to wash the flowers and dry them with cold air using a hair dryer.

Next, we need a special floral sponge "Oasis". It's a thing, I'll tell you! It is amazing: light, instantly absorbs water and perfectly cut with a clerical knife, it can be given any shape!

Cut out a circle from the sponge for the cupcake capsule. Place in a saucer filled with cold water. The sponge absorbs water instantly. Insert flowers of your choice into it.

Now you wrap it with cling film: the sponge is wet, and we need to protect the box from water.

We put the finished bouquet in a cupcake capsule. It is convenient to use tulip-type capsules: they are tall and help prevent the flowers from touching the cream. If your bouquets are lush, and the capsules are not so high, then it is better to use a larger box so that there is room between the cakes and the flower arrangement. You can make a cardboard partition.

Lush milk pancakes without yeast recipe