Lemon cupcakes with cheese cream. Cupcakes with lemon curd recipe. Classic cupcakes with cheese curd cream

For a very long time I had my eye on this type of dessert, but I still never got around to selling it. In fact, the recipes and preparation 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 a great variety of serving methods - these include different colors, sizes and types of baskets, additional sprinkles for hats and decoration with flags and other things.
I hope these recipes inspire you!

Banana cupcakes with raspberry cream

Over the weekend I tried cupcakes with bananas and whole wheat flour. I'll tell you this something. But first things first.

Don’t be intimidated by the ingredients; 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 promote the ripening of fruits and vegetables? For this reason, a banana can be added to unripe fruits to speed up the ripening process. And vice versa, if you want bananas to last longer, store them separately (piece by 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 wheat flour - 2.5 cups
Baking powder - 1 tsp.
Salt 1 tsp.

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

Preparation:

Mash the 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 the mixture thoroughly.

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

Pour the finished mixture into the 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 approximately 25 cupcakes.

While the cupcakes are baking, prepare the cream.

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

In this recipe, I used raspberries as a cupcake filling and a flavoring color for the cream. I just took raspberries (can be frozen). Puree the raspberries with a blender.

At this point all the cupcakes were ready. Using a spoon, we take out the center of the cupcakes, pour in raspberry puree and cover the top with cream.

I want to say that these are incredibly delicious and tender cupcakes. Firstly, banana puree acts here as both a flavor and a textural element - thanks to it, the cupcakes are very soft and tender. At the same time, whole wheat flour adds a little crunch thanks to the grains. Secondly, they turn out to be very porous, but at the same time they do not fall apart, as might be expected.

The raspberry center imbues 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 have already made my carrot cake
, then you’ll probably want to make these carrot burls too. Thanks to the dough ingredients, the dessert turns out moist, juicy and crumbly. Without hats, 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 a dessert. In addition, you can freely change the filling: berries, nuts, pineapples.

Ingredients:
Carrots - 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.

Preparation:

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

Add 3 eggs to a deep bowl.

Next, add odorless vegetable oil (360 g), yogurt (40 g), sugar (400 g), finely chopped pineapple pieces (50 g, canned) into the mixture. Mix everything thoroughly.

And add dried berries (100 g), you can replace them with raisins. And, if you want more texture, chopped nuts (also about 100 g).

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

Add dry ingredients to liquid ingredients and mix thoroughly.

Place the dough in the molds 3/4 full, the dough rises well. Bake at 160 degrees for 15-25 minutes. Look here, as soon as the top starts to brown, check with a toothpick - if it’s dry, it means it’s 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 about 36-40 cupcakes. Therefore, you can shorten the recipe. But since they store well, I would make the full 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.

Preparation:

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

Grind the nuts in a blender. Here the choice of nuts is yours and the size of the crumbs is yours too. You can easily replace it with berries, preferably fresh.

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

Last comes the oil.

The mass must be mixed very well.

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

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

Place in the oven for 12-15 minutes at 175 degrees. As always, check readiness with a toothpick. Let the finished cupcakes cool and spread with cream!

They will easily last a couple of days in a closed container.

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 a great variety of serving methods - these include different colors, sizes and types of baskets, additional sprinkles for hats and decoration with flags and other things.

So don’t be surprised that I have a lot of cupcakes and more will appear. So far I will definitely call this recipe my favorite. It has everything that I love so much in desserts - an insane amount of chocolate and coffee flavors, the most delicate texture of the cream and the dessert itself.

Look how beautiful it is.

The cupcakes hold up great even after a couple of days (if stored in an airtight container). They are very tender and you know, a little moist. The dough is beautiful, very aromatic. The photo shows how dark they turn out, which is usually rare 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.

Preparation:

First of all, melt the butter. 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, baking soda and baking powder. Whisk the mixture well.

In a separate bowl, beat the egg with yogurt

Now mix the dry ingredients with the liquid ones.

I transfer the dough into a piping bag and pipe the dough about 3/4 of the way down the pan.

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

Turn the pan over to release the muffins and place the second batch in the oven. The specified amount of dough makes 12-15 muffins.

Now about the cream.

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

Add cocoa butter and powder in three stages. Whisk the mixture well each time; at first it will seem too thick, as it should be.

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

When you completely beat the butter with cocoa and powder, pour in the chocolate and pour in the coffee. Give a final stir.

Place the finished cream in a pastry bag and refrigerate for at least 20 minutes. This will stabilize the cream and allow it to spread onto the cakes better.

The cream turns out to be very delicate, with a strong coffee taste and aroma. At the same time, the color turns out to be very deep. It holds its shape perfectly (even at room temperature) and has an appetizing glossy shine. He's not fat at all.

Lemon bliss - cupcakes with curd and lush cream

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.

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

Preparation:

We start by mixing well the flour (190 g) and baking powder (1 tsp). Don't be lazy, it's 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.

Don't skip this step. The muffins will be delicious without the curd, but you won’t get lemon bliss. The principle is this: carefully and evenly remove the center from the cake. We fill the resulting hole with curd.

Lemon curd

Lemon curd is a kind of custard made with fruit juice. This is a kind of classic, they love to use it on toast, in tarts, pastries, and goes well with pasta. The cream turns out to be quite thick, and after standing in the refrigerator it gains a good structure. Plus, look at how great the bright color is.

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

Preparation:

Grate the zest from one lemon on a fine grater. There is no need to grind it too much, because in the future we will strain the cream.

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

Separate the yolks from the whites, we will 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 in a saucepan over medium heat, stirring constantly with a whisk.

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

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

Top with Swiss meringue cream. Don't be alarmed, everything is simple there.

Cream based on Swiss meringue

Do you remember in childhood there were such baskets of shortcrust pastry with jam, and on top there was a big white dollop of cream? Here he is very similar, although a little more tender. You can decorate cakes, small pastries, cupcakes and so on with it. If you have a burner, you can safely get scorched caps.

The cream holds 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 on the table for a couple of hours, the cream will weather, becoming covered with a beautiful dense snow-white crust. This makes it easier to transport cakes, for example. If you keep it in an airtight container, the cream will also keep its shape, but will remain without a crust and will be tender and pliable.

Considering that it is prepared simply, you should always keep it in your recipe stash.

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

Preparation:

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

Combine egg whites, sugar (170 g), 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 and place your bowl on top of it. The bottom of the bowl should not touch the water in the saucepan.

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

Beat until the 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. Look how confidently they hold the wave shape.

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

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

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!?

Tiramisu cupcakes

My first serious dessert I tried to make was Tiramisu. As I remember now, I spent a long time reading recipes, then even more from books or magazines, asking friends. Everyone had their own unique version and my head was spinning with ideas, I didn’t know what to choose, where to start, what 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 that caused all the fuss.

The only thing wrong with Tiramisu is that it is difficult to serve. You can’t take several containers or bowls to a alumni meeting or on a visit. So, there is a solution - tiramisu-flavored cupcakes. The idea may seem strange, but when you're done, close your eyes and take a bite. No joke, it will seem to you that you are trying exactly tiramisu, these cups replicate it so perfectly.

What can we expect from this dessert? The soft biscuit is a tick, the delicate buttercream is there, and that incomparable coffee-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 experience an ensemble of flavors and textures in one form, 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.
Maxarpone - 250 gr.
Powdered sugar - 50 gr.

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Preparation:

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

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

In a heatproof 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.

Mix in dry ingredients in two to three additions.

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

Line a cupcake tin 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 brown crust appears, take it out.

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

The base is ready, now the cream.

In a cold bowl, use cold mixer whisks (I put them in the freezer for 15 minutes) and beat 33% cream (150 g). 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 and textured waves will appear. Don't overdo it; the cream may curdle.

In a separate cup, beat mascarpone (250 g) with powdered sugar (50 g).

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

Transfer the cream into a bag and decorate the cupcakes.

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

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's 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 mixer at low speed.

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

How to make cupcakes with lemon curd 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's 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 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.

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.

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!

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 mixer at low speed.

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!

Hello, my young friends! How are you doing?

Today, I still couldn’t stand it and decided to write out loud my indignation at some glaring facts in the field of culinary blogging, which has been bedeviling me for the last few years.

Here, look. As part of my creative, so to speak, activity, I walk through the endless expanses of Russian-speaking layers of the Internet and what do I find out? That the absolute majority of our Russian-speaking planet loves recipes from mass culinary portals of dubious appearance and quality, on which recipes are written in batches and by everyone who is too lazy. At the same time, no one, naturally, checks what kind of recipes these are and whether they are suitable for going to the masses.

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

I’m not talking about the endlessly growing, like mushrooms, public pages in Odnoklassniki and contacts. This is actually some kind of brutality. It’s impossible to even read them without tears, let alone cook them.

Meanwhile, the most luxurious, stylish, high-quality personal blogs live somewhere on the outskirts 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 literally live by, cannot be found on the RuNet by day or night. And only the most advanced and dedicated know about them. It seems to me, friends, it’s high time for us to move away from mass consumerism and catering, and move to a qualitatively new and higher level of our mental development :-)

Well, that's it, I'm done and that's enough. Now let's get to work!

I received it, which means I have one order here the other day. Do, they say, what you want, just quickly and efficiently!

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

It's no secret that muffin dough is incredibly easy to prepare.

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

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

The cupcakes turn out incredibly moist, with a distinct sweet and sour lemon flavor.

Cupcake recipe

Makes 12-14 lemon cupcakes

Ingredients:

For the 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.

Preparation:

For the lemon muffins:

1. Preheat the oven to 180°. We “load” the muffin tin with paper capsules or grease it with oil.
2. Sift flour (190 g) mixed with salt (¼ tsp) and baking powder (1 tsp) into a bowl.
3. In the bowl of a mixer mixer, weigh sugar (275 g) and softened butter (100 g). Beat thoroughly with a mixer until a fluffy, light-colored mass is formed.
4. Add the eggs one at a time: add the second egg only after the first one is completely mixed with the oil emulsion.
5. Along with the second egg, add vanilla essence and lemon zest.
6. Continuing to beat at a mixer speed slightly above medium, alternately add flour and kefir with lemon juice in small portions.
7. After both mixtures are added, beat for a short time until smooth.
8. Place the cupcake batter into the prepared pan, filling the capsules 2/3 full, and bake in the preheated oven for 30 minutes.
   

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

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

Meanwhile, prepare the lemon curd.

1. In a heat-resistant container, put all the ingredients except oil: lemon juice (60 ml) and lemon zest (1 tsp), sugar (40 g), yolks (2 pcs.) and place in a water bath.
2. With constant stirring with a whisk, bring the lemon curd until it thickens (this 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 until it cools completely. Once cooled, the lemon curd should have the consistency of soft butter.

Now let's start assembling the lemon cupcakes:

1. Take the cooled muffins and use a teaspoon or potato peeler to 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 the cooled curd.

After this we prepare Italian meringue.

1. Place 2 egg whites and a few drops of lemon juice in a 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 stir.
3. While the syrup is cooking, begin to beat 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 whipped egg whites in a very thin stream.
5. Add vanilla extract and beat for another 5 minutes until a stable meringue forms.
6. Fill a pastry bag with the prepared meringue and cover the lemon cupcakes.
7. Ready-made cupcakes can be sprinkled with grated lemon zest.

With the permission of Sofia’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, HUH? I think she liked the meringue best.

On this positive note, allow me to take my leave. I'm going to training. Today I have 2 hours of hard cross-training and fit boxing. And after that, an equally tough marathon in the kitchen with the “Gift” cake. Already on the second call. I really like him. Remember when we were kids? With a bunch of peanuts. Or is he still living? Enlighten the ignorant!

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.

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, well, 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 mixer at low speed.

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 -. Or you can add a berry center; something with sourness will be 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.

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!

A detailed article about attachments for decorating cupcakes is here -. 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.