John Myers
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Lemon Cup Cake with Lemon Cream
The perfect lemon cup cake with lemon cream recipe with a picture and simple step-by-step instructions.
Filled lemon dessert cream
- 5 piece Lemons untreated
- 200 ml Freshly squeezed lemon juice
- 1 piece Bio lemon zest
- 150 g Sugar
- 250 ml White wine
- 40 g Food starch
- 2 piece Egg yolk
- 3 piece Protein
- 50 g Chopped almonds
Lemon cupcakes
- 180 g Flour
- 0,5 tsp Baking powder
- 0,25 tsp Salt
- 110 g Sugar
- 2 piece Eggs
- 1,5 piece Lemons
- 1 piece Vanilla pod
- 180 ml Buttermilk
Topping
- 70 g Powdered sugar
- 70 g Butter at room temperature
- 200 g Cream cheese
- 1 piece Food color yellow
Lemon dessert cream
- Bring lemon juice, zest, 1/8 l wine and 100 g sugar to a boil. Mix the starch and egg yolk with the rest of the wine. Stir in the starch, add to the boiling liquid, mix and bring to the boil again. Beat the egg white with the remaining sugar until very stiff and stir into the hot cream, transfer to a bowl and refrigerate. Cut a lid off the lemons, wrap the fruit and place in the freezer. Pour the cold cream into the frozen lemons, sprinkle with roasted almonds.
Lemon cupcake
- Preheat the oven to 190 ° C and line a muffin tin with paper liners. Mix the flour, baking powder and salt in a bowl. Mix the butter and sugar to a creamy mass. Add the eggs one after the other, then add the lemon zest, lemon juice and bourbon vanilla and stir everything again. Now alternately add the flour and buttermilk and stir only on a low level. Place in the muffin molds and bake for approx. 25 minutes until golden brown. Then let the cupcakes cool down
Topping
- Mix all ingredients for at least 5 minutes and then spray onto the cupcakes. Finally garnish with lemon jelly.
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