We were not very lucky with the weather this week unfortunately so I wanted to bring the sun inside my house, and that for me is the taste of lemon, its color, the freshness of it, its smell...
For 24 small Lemon Cupcakes
1 1/2 cups of flour
2 tsp baking powder
1/2 tsp salt
1 cup of plain yogurt
1 cup of sugar
3 eggs
2 tsp lemon zest
1/2 tsp vanilla essence
1/2 cup of sunflower oil
Put on a bowl the flour, salt and baking powder. Set aside.
In a mixing bowl, whisk the yogurt, sugar, eggs, lemon zest and vanilla essence. Add the dry ingredients by batches.
Fill in the cupcakes and bake till it's done at 180° C. Depending on your oven, this might take 15 to 30 minutes approx.
Lemon Curd
75 g of melted unsalted butter
juice of 4 lemons
120 g sugar
3 eggs
1 spoon corn flour
the zest of 2 lemons
125 gr of unsalted butter
Mix eggs, sugar and corn flour. Add this to the melted butter mixing continously. Add the lemon juice and lemon zest. Bring almost to boil -fremir in French and keep stirring with a espatula until it thickens. BE PATIENT , it might take a while and do not stop stirring.
then add 125 gr of butter, keep stirring until consistency is smooth and shinny :)
Let it cool at room temperature
Italian Meringue
200 gr sugar
Water to dilute the sugar
100 gr egg whites
Make a sirop with the sugar and water, when the sugar reaches the temperature of 110 °C, start whisking the egg whites . When the sirop reaches 120°C, stop cooking and drizzle the sirop in the egg white, continuing whisking - ideally you should have a standing mixer- or a helper .
Continue mixing till the bowl is cool.
Ensembling your cupcakes
You can now dress the cupcakes.
With the help of an appel core peeler, make a hole in the center of your cupcakes. Fill it with the lemon curd.
Frost your cupcakes with the meringue and place it under your oven gril till colored. Keep an eye on them, they color very fast!!!
Let them cool and enjoy!
No comments:
Post a Comment