print
Print
bookmark_border
Copy URL
Flipboard
star
Rate
Pinterest

Lemon Cupcakes

0
Average: 0 (0 votes)
(0 votes)
Lemon Cupcakes
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 5 min.
Ready in
0
Print

Ingredients

for
12
pieces
For the batter
1
organic Lemon
175 grams
softened Butter
150 grams
2
200 grams
3 teaspoons
120 milliliters
80 grams
For the cream
175 grams
softened Butter
5 tablespoons
175 grams
3 tablespoons
lemon liqueur (or lemon juice)
Sugar blossom (for garnish)

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F). Line a muffin tin with paper cups.

2.

For the batter, rinse the lemon in hot water and dry. Zest and squeeze the juice. Beat the butter and sugar until creamy. Gradually beat in the eggs. Mix the flour, baking powder and lemon zest. Alternately whisk the flour mixture, lemon juice and buttermilk into the butter mixture. Mix in the diced candied lemon. Pour the batter into the muffin tin. Bake for about 25 minutes, until golden brown.

3.

For the cream, beat the butter and powdered sugar until creamy. Stir in the quark and lemon liqueur. Spread the cream on the cupcakes. Serve garnished with sugar flowers.

Post the first comment