Lemon cupcake (cupcake bowl GFW-025)

Category: Confectionery
Lemon cupcake (cupcake bowl GFW-025)

Ingredients

flour 2 glasses
sugar 1 glass
butter 200 grams
lemon 1 piece
turmeric 0.5-1 tsp
eggs 4 pieces
baking powder 1 tsp
vnilin taste

Cooking method

  • Grate the lemon zest (the top yellow layer of the peel) on a fine grater; squeeze the juice. (I beat the whole lemon, having previously removed the seeds and cut, with a blender)
  • Grind softened butter with sugar, vanilla, turmeric, egg yolks, lemon juice and zest.
  • Stir in flour mixed with baking powder.
  • Beat the egg whites until they become firm and stir gently into the dough.
  • Divide the finished dough into 2 parts and bake.
  • It is better to turn it over immediately, until it is very hot, the dough is very airy and can sag under the weight of the already set part.
  • If you wish, you can soak with lemon juice mixed with powdered sugar and soak over the still-hot cupcakes.
  • Also great as one large cupcake or cupcakes in the oven.

The dish is designed for

for 2 bookmarks

Time for preparing:

15 minutes

Note

Lemon interrupts the aroma of turmeric, so the brighter you want the color, the more you put in, but without fanaticism.
If the lemon is very thick-skinned (a very thick white layer), then it is better to remove it.
Lemon is easily replaced with orange or a mixture of both (recycling citrus slices from the holiday table). I once did it with lime.
The cupcake is very fragrant, airy.

LisaNeAlisa
In the photo, the color rendering suffers, so it is bright yellow)
Helen
Definitely, you need to do ..
Tanyulya
Well, thank you! Let's do it!
LisaNeAlisa
Helen, Tanyulya, be sure to do it, it's delicious!
Tanyulya
Did you make two cupcakes from this test? So half, otherwise I always have an extra dough left, the charlotte version from Dopleta took a tunic in a tunic.
LisaNeAlisa
Tanyulya, can be halved. You can leave a whole lemon. You can take more oils, I reduced it relative to the original recipe, the cake seemed too thick to me.

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