Lemony Cupcakes

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Lemony Cupcakes
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Health Score:
4,2 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation

Ingredients

for
12
For the sugar hearts
100 grams white Fondant
For the cupcakes
220 grams softened butter
180 grams sugar
5 eggs
1 organic lemon
225 grams Pastry flour
2 heaping tsps Baking powder
1 pinch salt
Muffin tin
12 Paper cupcake liners
For the frosting
250 grams butter
125 grams powdered sugar
How healthy are the main ingredients?
sugaregglemonsalt

Preparation steps

1.

For the sugar hearts, roll out the fondant and cut out 12 hearts. With small letter-cutters score each heart with a letter. Let the heart dry, preferably overnight.

2.

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

For the cupcakes, beat the butter with sugar until creamy. Gradually beat in the eggs until the mixture is frothy. Rinse the lemons in hot water and pat dry. Grate the peel very finely. Halve the fruit and squeeze the juice. Mix the lemon peel with the flour, baking powder and salt. Stir the lemon juice into the butter mixture. Stir in the flour mixture. Spoon the batter into the muffin cups and bake for about 25 minutes. Remove the cupcakes and let cool.

For the frosting, whip together the butter and powdered sugar. Transfer to a piping bag with a large star tip. Top each cupcake with a rosette of frosting. Top with a fondant heart.