Lemon Cupcakes with Berries

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Lemon Cupcakes with Berries
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation

Ingredients

for
10
For the cupcakes
5
125 grams
125 grams
1 teaspoon
1 generous pinch
For the vanilla frosting
150 grams
200 milliliters
2 centiliters
1
1 package
3 tablespoons
To garnish
400 grams
mixed berries (Raspberries, bromine, currants and strawberries)
Powdered sugar (for dusting)
Mint leaf (to garnish)

Preparation steps

1.

For the cupcakes: Separate the eggs. Beat the egg whites with lemon juice until stiff. Sprinkle in the sugar and beat until stiff and glossy. Mix the yolks with the baking powder and alternately fold in the egg whites and sifted flour.

2.

Grease the bottom of several tartlet pans and sprinkle with breadcrumbs. Transfer the batter into the pans and bake at 180°C (approximately 350°F) for 15-20 minutes, until golden brown. Check with a toothpick to see if the cake is finished. Let cool in the pan and remove to allow to cool completely.  

3.

For the vanilla frosting: Whip the cream until stiff. Gently whisk together all the remaining ingredients for the frosting until smooth. Fold in the whipped cream.

4.

To garnish: Rinse the berries and pat dry. Cut the strawberries into halves or quarters depending on their size. Spread the vanilla frosting on the bottom of the cupcakes and garnish with the berries. Dust with powdered sugar and serve garnished with mint.