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Lemon Cup Cake with Lemon Cream

5 from 7 votes
Total Time 55 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 259 kcal

Ingredients
 

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 Egg Whites
  • 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

Instructions
 

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.

Nutrition

Serving: 100gCalories: 259kcalCarbohydrates: 34.4gProtein: 4.1gFat: 10g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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