The Recipe for Cupcakes With Lemon Cream and Lemon Curd • She Look Book The Recipe for Cupcakes With Lemon Cream and Lemon Curd • She Look Book The Recipe for Cupcakes With Lemon Cream and Lemon Curd • She Look Book

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The Recipe for Cupcakes With Lemon Cream and Lemon Curd

The Recipe for Cupcakes With Lemon Cream and Lemon Curd

The Recipe for Cupcakes With Lemon Cream and Lemon Curd
April 18
06:17 2015

Yummy cupcakes and delicious creamy lemon curd to merge two tasty citrus desserts here is the recipe for lemon cupcakes with whipped lemon curd. From mouth-watering!

It is impossible not to appreciate the cupcakes, delicious cupcakes portion of the Anglophone tradition declined in all flavors and filled with the best creams and if you really wanted to elect the trick perfectly, certainly the cupcake with lemon on the podium would be: fresh, fragrant taste that never fails. Let’s try to do it at home inspired with a frosting of whipped cream and lemon curd. To make your head spin!

The Recipe for Cupcakes With Lemon Cream and Lemon Curd

This recipe will serve (made a dozen pieces):

200g plain flour, 180g sugar, 120g unsalted butter at room temperature and cut into small pieces, 3 small eggs, 120gr of white unsweetened greek yogurt, a teaspoon and a half baking vanilla cake, 10 drops of vanilla extract, 2 tablespoons of lemon zest for the filling: 250ml whipping cream, 20g of powdered sugar, 3 tablespoons of lemon curd.

Whisk in a bowl the flour, sugar, baking powder and salt to combine the ingredients well. Then transferred into the mixer, add the butter, eggs, vanilla extract, lemon zest and yogurt and mix everything well at medium speed for about a minute or at least until the dough is smooth and homogeneous.

Lined molds for cupcakes with paper cups and filled with the mixture for 2/3 after which bake in a preheated oven at 180 °C for about half an hour. When the cupcakes are cooked, the surface is golden brown and the inside will be pretty hard to toothpick test. Remove from the oven and place the cakes to cool on a wire rack in the meantime, prepare the lemon cream filling.

Pour the whipping cream in a blender together with the icing sugar and beat for a few seconds at medium-low speed to blend and thicken the mixture slightly. Then add the lemon curd well cold and mounted all at high speed until the cream will not be more solid. Transfer the pastry bag and sprinkle a generous dollop on each cupcake & If you want to decorate the top with slices of candied lemon.

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