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Print Recipe
Lemon Cupcakes with Cream Sundae Recipe
On the festive New Year's table, such miniature pastries, in my opinion, will always be in demand. Not only adults, but also little fidgets such small cakes will appeal to you and they will certainly ask you for supplements.
Cook Time 50 minutes
Servings
Ingredients
For the dough:
For the cream:
Additional:
Cook Time 50 minutes
Servings
Ingredients
For the dough:
For the cream:
Additional:
Instructions
  1. In a bowl, add the eggs (3 pcs.)
    In a bowl, add the eggs (3 pcs.)
  2. Beat the eggs into a light foam, then add portions of 120 g. sugar. Beat the mixture of eggs and sugar until white. A trickle should flow from the whisk of the mixer, leaving a light trace on the mixture.
    Beat the eggs into a light foam, then add portions of 120 g. sugar. Beat the mixture of eggs and sugar until white. A trickle should flow from the whisk of the mixer, leaving a light trace on the mixture.
  3. Then add the zest (1 tablespoon) and lemon juice (3 tablespoons).
    Then add the zest (1 tablespoon) and lemon juice (3 tablespoons).
  4. In the flour (150 gr.) add baking powder (1 teaspoon), salt (1 chip.). Mix the dry ingredients.
    In the flour (150 gr.) add baking powder (1 teaspoon), salt (1 chip.). Mix the dry ingredients.
  5. In the mixture of eggs and sugar, add gradually, kneading from bottom to top, flour, salt and baking powder. Melt the butter (120 gr.), cool and add to the batter. Stir the batter until smooth and smooth.
    In the mixture of eggs and sugar, add gradually, kneading from bottom to top, flour, salt and baking powder. Melt the butter (120 gr.), cool and add to the batter. Stir the batter until smooth and smooth.
  6. In the muffin baking dish, put the prepared batter for baking. The form is sent to a preheated oven to 160-170C for baking.
    In the muffin baking dish, put the prepared batter for baking. The form is sent to a preheated oven to 160-170C for baking.
  7. Bake cupcakes until dry.
    Bake cupcakes until dry.
  8. For the cream: A bag of ready-made pudding mixture (40 gr.), add 1 pinch of salt and 100 gr. sugar, stir the mixture, then combine with 150 ml. milk at room temperature. Stir the mixture until the pudding mixture and sugar are completely dissolved.
    For the cream:
A bag of ready-made pudding mixture (40 gr.), add 1 pinch of salt and 100 gr. sugar, stir the mixture, then combine with 150 ml. milk at room temperature. Stir the mixture until the pudding mixture and sugar are completely dissolved.
  9. In a saucepan, add 350 ml of milk, bring the milk to a boil. Do not boil!
    In a saucepan, add 350 ml of milk, bring the milk to a boil. Do not boil!
  10. Next, gradually add the milk-pudding base to the hot milk in a thin trickle and, with constant stirring, boil the mixture until it thickens.
    Next, gradually add the milk-pudding base to the hot milk in a thin trickle and, with constant stirring, boil the mixture until it thickens.
  11. Next, transfer the pudding base to a separate bowl, cover the top with cling film in contact and leave to cool to room temperature for about 2.5-3 hours.
    Next, transfer the pudding base to a separate bowl, cover the top with cling film in contact and leave to cool to room temperature for about 2.5-3 hours.
  12. Next, add the pudding base to the soft butter (250 gr.). Beat the cream with a mixer.
    Next, add the pudding base to the soft butter (250 gr.). Beat the cream with a mixer.
  13. Ready cream Sundae to release on cupcakes with a pastry bag. Ready-made cupcakes sprinkle with confectionery sprinkles or decorate to your liking.
    Ready cream Sundae to release on cupcakes with a pastry bag. Ready-made cupcakes sprinkle with confectionery sprinkles or decorate to your liking.
  14. Enjoy your tea!
    
Enjoy your tea!

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