How difficult is it to prepare Lemon cupcakes?

This recipe has a Intermediate difficulty level, which means it's accessible for cooks of all levels.

How long does it take to prepare Lemon cupcakes?

The preparation time is 40 minutes and the cooking time is 30 minutes.

How many people does this recipe serve?

This recipe is designed for 12 servings.

Can I substitute some ingredients?

Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.

How should I store this preparation?

Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.

Desserts • 23 de Aug de 2019

Recipe of Lemon cupcakes

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Lemon-based desserts are very tasty and very fine, so today we will show you how to prepare lemon cupcakes, a very fine treat, ideal for meetings and high-class family gatherings. This dessert is very elegant, not only are we talking about the taste and texture, but it is also a classy dessert. This dessert is ideal if you serve it with coffee. You can learn how to prepare coffee with whiskey malicia and surprise everyone

Recipe Summary

Preparation

40 min

Cooking

30 min

Servings

Difficulty

Intermediate

Instructions

Step 1

Preheat the oven to 180°C.

Step 2

In a bowl, whisk the butter with the sugar and vanilla until you get a fluffy cream.

Step 3

Add the eggs one by one and integrate well.

Step 4

Add the milk, mix and then add the flour, whisking in an enveloping way just until integrated.

Step 5

Pour the mixture into cupcake molds with paper capsules or capacilets in the cavities, and bake for 30 minutes or until a toothpick inserted comes out clean, and you get a slightly golden crust.

Step 6

Allow to cool on a rack.

Step 7

Mix the yolks with the sugar in a small pot and cook in a double boiler for three minutes without stopping whipping.

Step 8

Remove from the heat and add the condensed milk, lemon juice, zest and butter. Refrigerate.

Step 9

Whisk the egg whites to the point of sighing with the help of an electric mixer together with ¼ cup of sugar.

Step 10

With the rest of the sugar, make a thick syrup and add it to the mixture in the form of a thread without it touching the whisk rods.

Step 11

Empty the meringue into a bag with a smooth nozzle and set aside.