Lemon cupcakes
Votes: 1
Time: 50 min.
Complexity: easily
Quantity: 4 cupcakes
Complexity: easily
Quantity: 4 cupcakes
The moist texture of these summer berry-flavored cupcakes will delight anyone who loves the melt-in-your-mouth feel of a sponge cake. The batter requires no vegetable oil; the egg white-based batter rises during baking, and the liquid drips down. The result, after flipping, is a fluffy cupcake topped with a lemon curd-like cream. These wonderful lemon-yellow cupcakes are the perfect complement to afternoon tea.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 100 g of sugar
- 3 tbsp. premium flour
- 1.5 tsp finely grated lemon zest
- A pinch of salt
- 3 tablespoons freshly squeezed lemon juice
- 160 ml semi-skimmed milk 3%
- 1 large egg at room temperature, whites separated from yolks
- A large handful of assorted fresh or frozen berries (such as raspberries, blueberries, and blackberries)
We recommend
Recipes with similar ingredients: premium flour, lemon zest, milk, eggs
Cooking the dish according to the recipe:
- Preheat oven to 175°C. Grease four 150ml ramekins and sprinkle them with sugar, removing any excess. Place them in a large dish (such as a baking dish).
- Spread the berries evenly over the bottom of each ramekin.
- Combine sugar, flour, lemon zest, and salt. Add lemon juice, semi-skimmed milk, and egg yolks. Whisk until smooth. Beat 2 egg whites until soft peaks form when the whisk is lifted. Fold them into the batter until fully combined.
- Divide the mixture among the ramekins. Pour boiling water into a large bowl and bake for about 35 minutes, until golden brown on top. Let the cupcakes cool in a water bath for 15 minutes.
- Then remove the ramekins and either continue cooling on a wire rack or invert the cakes onto a plate so the berries and lemon sauce are on top. Serve warm or at room temperature.
Author of the recipe - Anna Olson is a pastry chef and television host.
Categories:
recipe / Dinner / Desserts / Cupcakes, biscuits / / American cuisine
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