Two-Color Cupcake “Lemon” Recipe
On the Internet, I found such a delicious and tender cupcake. I just made a small change to the recipe. In my opinion, this cake can be prepared for a New year’s holiday table, its taste and lemon aroma will please your family and friends.
Servings
6
Cook Time
70minutes
Servings
6
Cook Time
70minutes
Ingredients
For the protein dough:
For the yolk dough:
Additionally:
Instructions
  1. Add 150 gr each to two bowls. of flour and 4 oz. of baking powder in each. Mix the dry ingredients. Beat the whites into a light foam, add 1/3 teaspoon of salt and vanilla sugar. Separate the whites from the yolks (5 PCs.)
  2. Next, add sugar in portions (80 gr.). Beat the whites with sugar until persistent peaks. Then add vegetable oil (50 gr.). beat the Mixture.
  3. Then add flour (150 gr.) with baking powder. Knead the mixture, then add the milk (50 gr.). And knead well again. Cover the bowl with the protein dough with a towel and set aside.
  4. Beat the yolks (5 PCs.) into a light foam, add sugar (90 gr.)
  5. Beat the egg yolks with sugar until light and fluffy. Then add the lemon zest (1 tablespoon), lemon juice (1 tablespoon) and 50 g of vegetable oil. Beat the mixture well.
  6. Then add flour (150 gr.) with baking powder (4 gr.) in portions.
  7. Then add 100 gr. milk, the mixture is gently stirred.
  8. Form grease with butter, sprinkle with flour, make a “French shirt”. Next, put 1/2 part of the yolk dough on the bottom of the mold. Sprinkle the surface with cocoa powder.
  9. Then put 1/2 part of the protein dough. Again sprinkle with a layer of cocoa powder, etc.
  10. Send the form to the oven preheated to 180C. Bake the cake for 40-45 minutes. to a dry splinter.
  11. Ready, still warm cake.
  12. And sprinkle with icing sugar non-melting
  13. Enjoy your tea!
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