Lemon Cupcakes with Lemon Frosting
Baking and Desserts • European
Description
Lemon Cupcakes with Lemon Frosting
Ingredients
- Butter 5 oz
- Lemon 2 pieces
- Egg white 6 pieces
- Sugar 5 oz
- Vanilla salt 0 oz
- Wheat Flour 5 oz
- Baking Powder 0 oz
Step-by-Step Guide
Step 1
For the frosting, squeeze the juice of two lemons, break 2 eggs, and start mixing immediately. The eggs cook under the influence of the lemon juice's acidity. Add 110 grams of butter and place everything in a water bath, stirring constantly. Cook until thickened. Remove from the bath and let cool. The frosting is ready!
Step 2
For the sponge cake, mix 100 grams of butter with 100 grams of sugar until creamy. Add 10 grams of vanilla. Add the 2 eggs one at a time and mix well. Combine the baking powder with the flour and add to the batter. Add the lemon zest and mix well. The sponge cake batter is ready!
Step 3
Pour the bottom layer of batter into the molds. Add a small amount of lemon frosting right in the center of each mold. Pour the top layer of batter over it, ensuring it completely covers the frosting.
Step 4
For the Italian meringue, pour 100 grams of sugar with cold water and place it over heat. Cook until the sugar caramelizes. In a large bowl, beat the 2 egg whites. Pour in the sugar caramel and mix the meringue until it cools.
Step 5
Using a pastry bag, pipe the meringue onto the cupcakes. Use a kitchen torch to brown the meringue. Be careful not to overdo it with the flame, as the cupcakes may taste bitter. Decorate the cupcakes with lemon zest.
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