Lemon cupcakes with vanilla cream. Homemade lemon cupcake recipe with step by step photos. Note to the hostess

How to make lemon cupcakes Andy Chef's recipe - a complete description of the preparation so that the dish turns out very tasty and original.

Lemon cupcakes

...cupcake batter!

This is what happens.

Syrup!

And here are our cupcakes!

Each weight is approximately 70 g.

Let's prepare Italian meringue!

And now…

Gift boxes

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

In general, I really liked it. It looks beautiful and gentle, and is easy to do, quite fast and very interesting.

We wish you inspiration, spring mood and fun adventures in the kitchen! Three "B" :)

Would you like to say thank you? The best gratitude is a repost! Share with your friends!

Ingredients for 16-18 pieces:

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

Preparation:

Do not miss!

How to make lemon cupcake Andy Chef's recipe - a complete description of the preparation so that the dish turns out very tasty and original.

For me there has always been such an association - if something is lemony, it means invigorating, refreshing. Perhaps this is partly due to the stereotypes about summer lemonades in clear 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 any too dense desserts, which add to the already heavy burden of the heat. But this crazy lemon dessert will be just right.

The trick here is that all the ingredients use lemons in one way or another. I'm talking about a nice, very soft cupcake texture with a strong and pleasant lemon flavor. The lemon curd inside enhances it all. And it finishes with 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 well the flour (190 g) and baking powder (1 tsp). Don't 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 g) and sugar (275 g). I would like to draw your attention to the fact that the oil should be almost a thick liquid mass. This way it will combine best with sugar, and the final dough will be tender. Beat with a mixer until the ingredients are completely combined, 2-3 minutes.

Add eggs one at a time (2 pcs.), each time mix the mixture well with a mixer.

Stir everything thoroughly and add yogurt or sour cream (125 g). Take medium fat content (5-10%). Just adding a small amount of yogurt will make the dough softer. Add lemon juice (1-2 tbsp) and all the 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!)

Place the finished dough into baskets placed in the mold. As usual, I 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 come half an inch below the top edge of the basket.

Bake at 160-170 degrees for 20-25 minutes. Here we define it this way: as soon as a light crust begins to form on top, it’s time to remove it. This amount of dough is enough for 12-15 cupcakes. When you take out the first batch, place the cupcakes on a wire rack and let them cool. At the same time, check how it bakes to adjust the baking time.

When all the cupcakes are baked and cooled, fill them with lemon curd, prepared in advance. His recipe is in the Master Class section, here. Don't skip this step. The muffins will be delicious without the curd, but you won’t get lemon bliss. To fill the cupcakes with curd, use a special cutter, it is in my store. The principle is that he carefully and evenly removes the center from the cake. We fill the resulting hole with curd.

Top with Swiss meringue cream. Don't be alarmed, everything is simple there. His recipe is also in the Master Class, here it is.

All is ready! Everything here comes together very well, everything is so aromatic, sour and very airy. And the cupcakes themselves and the lemon curd and cream. It’s especially great to eat them in a big company, get smeared with cream, laugh at each other and enjoy a light summer dessert, what could be better!?

Lemon poppy seed muffins - improving 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 that everyone loves to look at beautiful desserts with lots of decor and icing in all the colors of the rainbow, but I won’t let you just look, #

Let's Cook! Therefore, I’ll 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 the appearance or the taste inside, we just eat and rejoice, because it’s clear, it’s tasty, we want more!

And a good, proven muffin recipe should always be on hand, agree. To prepare the dough for about 7 minutes and bake for a short time. So write it down: lemon poppy seed muffins! Yes, a classic, recognizable and never boring! And what I love most about such recipes is that whatever lemon you buy, that’s what the dessert will become. You can even arrange a week of tastings, making the 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 an aroma that will permeate the entire kitchen. The dessert will turn out (if you strictly follow all the steps and instructions) amazingly tender; when cut, you will see that it is just a cloud with the taste of lemon, nothing less. And that's why we add texture - those same poppy seeds that burst in your mouth. Well, what kind of genius thought of combining them together!?)

As usual. We start with the dry ingredients. Combine flour (160 g) and baking powder (4 g). Ensure the homogeneity of the mass by stirring 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 the required amount. Each ingredient is important and its quantity affects the result, so don't try to be lazy.

Beat the mixture with a blender.

Then add the dry ingredients in two stages. It's important to do everything quickly. Pour in half the dry ingredients and beat for 20-30 seconds. Add another portion of dry ingredients and use the blender again. Do not knead the muffin dough for too long! A mixer could also be used here, but...

You will get a smooth mass.

Pour in the melted butter and puree with a blender. The fact is that fats mix very slowly with liquids, so a blender will help you get homogeneity quickly. If you use a mixer, it will take more time, which means the dough will knead for too long.

At the end, pour in lemon juice (60 g), add lemon zest and a tablespoon of poppy seeds. I didn't soak it at all, it's ready to use right away.

Here, use a spatula to connect everything together. Cover the dough with film and refrigerate for 12-26 hours. During this time, the flour will take on 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.

Place in the oven, preheated to 160 degrees, top and bottom. They will take 25-35 minutes to cook.

Like other flour products, place warm cupcakes in a container. Overnight they will become more tender and juicier, take your time!

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

I would be grateful if you add "

according to the recipe @darkzip

» when you post photos on Instagram.

Note to the hostess

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, you can replace a quarter of the flour with good alkalized cocoa.

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

Other variations of this dessert

Try muffins with berries

Or chocolate ones that look like 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 include classic vanilla and vanilla double cheese, creamy, carrot, chocolate and brownie, yolk cupcakes, and red velvet, where would we be 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 was thinking that another recipe for cupcakes wouldn’t hurt, because this is a very quick-to-prepare 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 and tender.

Combined with lemon curd and your favorite cream - a wonderful 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 flour
6. 1 tsp baking powder
7. 2 tbsp. lemon juice
8. zest of 2-3 lemons

Preparation:

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

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

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

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

This is the final dough.

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

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

We determine the readiness of cupcakes by always piercing them with a skewer; there should be no raw dough on it.

You can add lemon curd inside as a filling, find the recipe here - Lemon Curd. Or you can add a berry center; something with sourness will be just right.

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

These are the beauties we got.

I decorated the cupcakes with my favorite cheese cream, but Ice Cream, like a cheaper cream, would be delicious here!

There is a detailed article about attachments for decorating cupcakes here - a review of pastry attachments. There I showed with examples what toppings can be used to beautifully decorate cupcakes.

Of course, you will ask about the amount of sugar. So I removed 50 grams of sugar from the original recipe. I didn’t dare anymore, because sugar also gives structure to the dough.

You can replace white sugar with cane sugar, which will reduce the sweetness. Although, for me they turned out 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, adore citrus notes in desserts! A classic combination: lemon cake batter, a center of rich, refreshing lemon curd and a fluffy top of lightly toasted Italian meringue. Yes, give me two! No, three at once! This is so delicious that I personally am ready to forget about everything in the world, including the traditional spring threats to my belly to lose weight!

If you love lemon baked goods, be sure to make these cupcakes and treat yourself and your loved ones! And invite guests so 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 prepare lemon curd

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

While our filling is cooling, let's make...

...cupcake batter!

Beat 200 g of natural (as much 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 450 W 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.

This is what happens.

Sift 280 g of flour and 3 tsp into a separate bowl. 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 at low speed.

Add 60 g 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.

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

This is how the dough turns out. Thick, but falling off the corollas.

Well, basically a standard cake batter.

Let's bake the bases for lemon cupcakes!

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

Fill the molds 2/3 full with dough. We try to apply an equal amount and do it carefully so that our cupcake bases are beautiful when baked. It is convenient to fill the molds using an ice cream scoop.

Place the cupcakes in an oven preheated to 160 degrees for 30 minutes. We check with a dry splinter: inserted into the center of the cupcake, it should come out dry, without traces of dough. I bake on the middle 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 is a greater chance that the cupcakes will not burst and will turn out smooth. They still crack a little, but it’s not scary at all, I’ll say more - for me, it’s even appetizing, somehow... for real, or something :) And we’ll still decorate them with hats. But you will still have to adapt to your oven, because I have repeatedly been convinced that they all bake completely differently, even on identical settings.

Syrup!

While the bases for our cupcakes are baking, let's make a syrup for soaking. It tastes better with it :) Honestly, I didn’t measure it. But approximately. Squeeze 50 g of lemon juice, add 30 g of water and 100 g of sugar. I put the whole thing on the fire, brought the sugar to a boil and dissolved, and cooled. 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 is absorbed later.

And here are our cupcakes!

Each weight is approximately 70 g.

Let's prepare Italian meringue!

While our cupcakes are cooling, let's make the cream for the hats. This will be a protein-custard cream, 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 trying. It is inexpensive, airy, light and versatile. Plus, it’s perfect for cupcakes with lemon curd, which leaves just the whites!

And now…

…filling and decorating our cupcakes!

Use a nozzle (or whatever is convenient for you) to cut out the cores.

You can already see how airy and tender the crumb turned out! It's a pity that the aroma cannot be conveyed through the screen, it is absolutely amazing!

Pour syrup into the resulting recesses. I don’t pour it on top of the crust; it hardly allows 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 pipe the cream in the form of caps. In one of my articles I showed how to do this.

But we'll burn the meringue a little. This technique is quite often used by confectioners: the manipulation is simple to the point of impossibility, but it significantly improves the appearance of the dessert and makes it more interesting. We will need a gas burner. In the professional confectionery community they are called caramelizers. They are sold under the same name in confectionery stores. But in fact, the essence is exactly the same as that of any of those burners that are sold in construction, hardware or travel stores. They just cost much cheaper there. Moreover, if you don’t have a burner, you can use a lighter with a horizontal flame, I know there are some. It won’t work like a normal one, I tried it, it’s inconvenient :) You can also put the finished cupcakes in the oven for a couple of minutes, preheated to 200 degrees. I also tried this option, it doesn’t turn out as beautiful as with a burner, but if you really want it and have no other choice, then try it, the main thing is don’t overdo it! With cakes that you decide to decorate with meringue, this trick will not work, you understand, because of the cream with which this cake is actually covered.

Oh, and I also once 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 on cupcakes.

And with the burner everything is simple, you open it, press the button and work. Just be very careful! My burner is very powerful and sensitive, it is difficult to control. (Maybe the “special confectionery” ones are more convenient and therefore more expensive, I don’t know, or maybe the regular ones are more convenient, just from a different company). You need to get used to it. The flame is strong. Make sure that there are no flammable objects nearby, and remove children and animals from the kitchen while working. Adjust the flame and set the caps 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 fashionable today. I’m not a big expert, but I tried it and I really liked this option for a gift/surprise/compliment. True, I made a mistake, and I will tell you about it so that you can avoid it.

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

Next we will need a special floral sponge “Oasis”. This is a thing, I tell you! It is amazing: light, instantly absorbs water and cuts perfectly with a stationery 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 will instantly absorb water. Insert flowers into it according to your taste.

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

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

Fluffy milk pancakes without yeast recipe

It is convenient to do this in advance, before we put the dough in the oven. Kurd needs to insist. I wrote in detail how to prepare it in the corresponding article, which is called -.

While our filling is cooling, let's make...

...cupcake batter!

Beat 200 g of natural (as much 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 450 W 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.

This is what happens.

Sift 280 g of flour and 3 tsp into a separate bowl. 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 at low speed.

Add 60 g 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.

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

This is how the dough turns out. Thick, but falling off the corollas.

Well, basically a standard cake batter.

Let's bake the bases for lemon cupcakes!

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

Fill the molds 2/3 full with dough. We try to apply an equal amount and do it carefully so that our cupcake bases are beautiful when baked. It is convenient to fill the molds using an ice cream scoop.

Place the cupcakes in an oven preheated to 160 degrees for 30 minutes. We check with a dry splinter: inserted into the center of the cupcake, it should come out dry, without traces of dough. I bake on the middle 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 is a greater chance that the cupcakes will not burst and will turn out smooth. They still crack a little, but it’s not scary at all, I’ll say more - for me, it’s even appetizing, somehow... for real, or something :) And we’ll still decorate them with hats. But you will still have to adapt to your oven, because I have repeatedly been convinced that they all bake completely differently, even on identical settings.

Syrup!

While the bases for our cupcakes are baking, let's make a syrup for soaking. It tastes better with it :) Honestly, I didn’t measure it. But approximately. Squeeze 50 g of lemon juice, add 30 g of water and 100 g of sugar. I put the whole thing on the fire, brought the sugar to a boil and dissolved, and cooled. 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 is absorbed later.

And here are our cupcakes!

Each weight is approximately 70 g.

Let's prepare Italian meringue!

While our cupcakes are cooling, let's make the cream for the hats. This will be a protein-custard cream, the more modern name of which is. I gave the technology and proportions in a separate section: the cream is wonderful, absolutely worth trying. It is inexpensive, airy, light and versatile. Plus, it’s perfect for cupcakes with lemon curd, which leaves just the whites!

And now…

...fill and decorate our cupcakes!

Use a nozzle (or whatever is convenient for you) to cut out the cores.

You can already see how airy and tender the crumb turned out! It's a pity that the aroma cannot be conveyed through the screen, it is absolutely amazing!

Pour syrup into the resulting recesses. I don’t pour it on top of the crust; it hardly allows the syrup to be absorbed.

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

But we'll burn the meringue a little. This technique is quite often used by confectioners: the manipulation is simple to the point of impossibility, but it significantly improves the appearance of the dessert and makes it more interesting. We will need a gas burner. In the professional confectionery community they are called caramelizers. They are sold under the same name in confectionery stores. But in fact, the essence is exactly the same as that of any of those burners that are sold in construction, hardware or travel stores. They just cost much cheaper there. Moreover, if you don’t have a burner, you can use a lighter with a horizontal flame, I know there are some. It won’t work like a normal one, I tried it, it’s inconvenient :) You can also put the finished cupcakes in the oven for a couple of minutes, preheated to 200 degrees. I also tried this option, it doesn’t turn out as beautiful as with a burner, but if you really want it and have no other choice, then try it, the main thing is don’t overdo it! With cakes that you decide to decorate with meringue, this trick will not work, you understand, because of the cream with which this cake is actually covered.

Oh, and I also once 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 on cupcakes.

And with the burner everything is simple, you open it, press the button and work. Just be very careful! My burner is very powerful and sensitive, it is difficult to control. (Maybe the “special confectionery” ones are more convenient and therefore more expensive, I don’t know, or maybe the regular ones are more convenient, just from a different company). You need to get used to it. The flame is strong. Make sure that there are no flammable objects nearby, and remove children and animals from the kitchen while working. Adjust the flame and set the caps 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 fashionable today. I’m not a big expert, but I tried it and I really liked this option for a gift/surprise/compliment. True, I made a mistake, and I will tell you about it so that you can avoid it.

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

Next we will need a special floral sponge “Oasis”. This is a thing, I tell you! It is amazing: light, instantly absorbs water and cuts perfectly with a stationery 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 will instantly absorb water. Insert flowers into it according to your taste.

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

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

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

In general, I really liked it. It looks beautiful and gentle, and it’s easy to do, quite quick and very interesting.

By 12/25/2015

Lemon cupcakes are baked goods for those who don’t like things that are very cloying and sweet. The lemon center adds a pleasant sourness. If you don't like meringue, you can replace it with any other cream of your choice. The cooking process consists of three main stages: preparing the lemon curd, the cupcakes themselves and the meringue.

Ingredients

• Lemon - 2 pcs.
• Sugar - 260 g
• Egg - 5 pcs
• Butter - 115 g
• Flour - 200 g
• Soda - 1/3 tsp.
• Vanillin - a pinch

Step-by-step cooking process at home

1. To prepare we will need: lemons, eggs, flour, sugar, butter, vanillin and soda.



2. First of all, prepare the curd so that it has time to cool and thicken a little. Mix the juice of one lemon with two tablespoons of sugar. Using a whisk, beat the whole egg with the yolk (we will need the white later). Pour the beaten eggs into the lemon juice and mix thoroughly.



3. Place the saucepan on the fire (it should be slightly below medium), add 15 grams of butter and cook, stirring constantly so that the curd does not burn. You need to cook for about 8 minutes until the curd begins to thicken. We also take into account that as it cools, the curd will thicken further. Take off the heat and stir in one teaspoon of lemon zest. Cover our curd with a lid and leave to cool.



4. Prepare the dough. Beat soft butter at room temperature 100 grams with sugar 140 grams until fluffy white mass.



5. Add 3 eggs one at a time, beating thoroughly each time.



6. Then add half the flour in several stages, zest and lemon juice and again flour. Add soda and vanilla. Mix, either with a mixer or with a spatula, so that there are no lumps of flour.



7. Distribute the dough among the molds and place in the oven preheated to 180 degrees for 15-20 minutes. Check the condition of the cupcakes with a toothpick; it should come out dry.



8. While the cupcakes are cooking, let's make the meringue. Beat the protein that we had left at the beginning with two tablespoons of sugar until it forms stiff peaks.



9. Let the finished cupcakes cool slightly. We cut out the middle of each cupcake; you can use a teaspoon for this, but it is most convenient to use a small sharp knife. Cut in a circle almost to the very bottom of the cupcake.



10. Fill each cupcake with lemon curd.



11. Cover the top of the cupcakes with caps that were cut out from the cupcake. It turns out as if everything happened that way and no one cut anything out :)



12. We switch the oven and set the temperature to 200 degrees. Cover the cupcakes with meringue (you can simply coat them with a knife or spoon, or you can make a cap using a pastry bag). And put in the oven for 5 minutes so that the meringue browns a little.

Often next to the words “invigorating”, “refreshing” we hear the words “drink”, “cocktail” or even “salad”. But who said that flour baking cannot be like that?

Lemon pastries with lemon curd inside are just that refreshing boost of energy. Everyone will like it. The ingredients, as always, are the simplest.

The quantities indicated will make 8 cupcakes. To fill the cupcakes, you will need ½ cup lemon curd.

Ingredients

• Flour - 200 g
• Vegetable oil - 90 g
• Sugar - 150 g
• Egg - 1 pc.
• Vanillin - 1 g
• Baking powder - 2 tsp.
• Unsweetened yogurt - 100 g
• Lemon zest - 1 pc.
• Lemon juice - 1 tbsp.
• Salt - 1 pinch

Cooking process

Mix flour, vanillin, baking powder, salt. Mix this flour mixture well with a whisk. Then you can add lemon zest there.

Beat sugar and egg until white. Add butter, yogurt and lemon juice, stir.

Gradually mix dry ingredients with liquid ingredients. It doesn’t matter what you add where, dry to liquid or vice versa, the main thing is to combine well.

Always monitor the consistency of the dough at this stage. It should be thick, but if you drop a drop, it should gradually become equal to the rest of the surface. You can always add one or two more spoons of yogurt or flour.

Fill the molds 2/3 full and place in the oven preheated to 150°C. Bake for 35-40 minutes.

Fill the cooled cupcakes with lemon curd.

This can be done using a regular knife and spoon.

Mix flour and baking powder. In another container, lightly beat the eggs with 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.

Place 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 yolks and remaining ingredients in a saucepan. Place the saucepan over medium heat and, stirring constantly, cook the mixture until thick (large bubbles will appear that will burst immediately). Remove the cream from the heat and strain through a medium sieve.

Use a knife to cut holes in the baked cupcakes and place 1 tsp into each hole. cream and cover the wells with the curd with the cut-out lid.

Prepare the meringue: place the whites in a heat-resistant dry bowl and add sugar. Place the bowl in a water bath and beat the egg whites with a mixer over medium heat for 8-10 minutes. After this, remove the whites from the heat and beat for another 2 minutes. until light shine and stable peaks form.

Using a piping tip and piping bag, pipe meringue onto cupcakes. In order for the meringue to bake, place the cupcakes under the grill for 1-2 minutes. or bake with a gas burner, but the cream turns out very beautiful, durable and delicate even without this step. Decorate the cupcakes with fresh edible violet flowers.