It is convenient to do this in advance, before we put the dough in the oven. Kurd needs to insist. I wrote in detail how to prepare it in the corresponding article, which is called -.
While our filling is cooling, let's make...
...cupcake batter!
Beat 200 g of natural (as much as possible) butter at room temperature with 180 g of sugar and 1 sachet (10 g) of vanilla sugar. To pomp. I beat with a 450 W mixer for about 3 minutes.
Add the zest of 1 lemon. It is convenient to remove the zest with a fine grater, the main thing is not to touch the white part, and it is better to take a thick-skinned lemon (but this is not important) and wash it very well.
Add 4 eggs one at a time, beating thoroughly each time.
This is what happens.
Sift 280 g of flour and 3 tsp into a separate bowl. baking powder. Stir with a whisk so that our cupcakes rise evenly when baking.
Pour half the flour into the sugar-butter mixture. Mix well with a mixer at low speed.
Add 60 g sour cream 20%. Mix well again.
Pour in 30 g of freshly squeezed lemon juice. If the lemon is large, then one is enough for you.
Add the remaining dry mixture and mix again with a mixer until smooth.
This is how the dough turns out. Thick, but falling off the corollas.
Well, basically a standard cake batter.
Let's bake the bases for lemon cupcakes!
We take capsules for cupcakes and insert them into metal molds. If you have pods that allow you to bake cupcakes without supporting metal pans, use them. This is usually indicated on the packaging or display.
Fill the molds 2/3 full with dough. We try to apply an equal amount and do it carefully so that our cupcake bases are beautiful when baked. It is convenient to fill the molds using an ice cream scoop.
Place the cupcakes in an oven preheated to 160 degrees for 30 minutes. We check with a dry splinter: inserted into the center of the cupcake, it should come out dry, without traces of dough. I bake on the middle level in the top-bottom mode, without convection. I measure the temperature with a special thermometer for ovens and try not to raise it above 160 degrees: this way there is a greater chance that the cupcakes will not burst and will turn out smooth. They still crack a little, but it’s not scary at all, I’ll say more - for me, it’s even appetizing, somehow... for real, or something :) And we’ll still decorate them with hats. But you will still have to adapt to your oven, because I have repeatedly been convinced that they all bake completely differently, even on identical settings.
Syrup!
While the bases for our cupcakes are baking, let's make a syrup for soaking. It tastes better with it :) Honestly, I didn’t measure it. But approximately. Squeeze 50 g of lemon juice, add 30 g of water and 100 g of sugar. I put the whole thing on the fire, brought the sugar to a boil and dissolved, and cooled. You can adjust the sweetness to your liking. Just keep in mind that the more sugar and less water, the thicker the syrup turns out and the worse it is absorbed later.
And here are our cupcakes!
Each weighs approximately 70 g.
Let's prepare Italian meringue!
While our cupcakes are cooling, let's make the cream for the hats. This will be a protein-custard cream, the more modern name of which is. I gave the technology and proportions in a separate section: the cream is wonderful, absolutely worth trying. It is inexpensive, airy, light and versatile. Plus, it’s perfect for cupcakes with lemon curd, which leaves just the whites!
And now…
...fill and decorate our cupcakes!
Use a nozzle (or whatever is convenient for you) to cut out the cores.
You can already see how airy and tender the crumb turned out! It's a pity that the aroma cannot be conveyed through the screen, it is absolutely amazing!
Pour syrup into the resulting recesses. I don’t pour it on top of the crust; it hardly allows the syrup to be absorbed.
Place the cooled lemon curd into a piping bag and fill the cupcakes.
But we'll burn the meringue a little. This technique is quite often used by confectioners: the manipulation is simple to the point of impossibility, but it significantly improves the appearance of the dessert and makes it more interesting. We will need a gas burner. In the professional confectionery community they are called caramelizers. They are sold under the same name in confectionery stores. But in fact, the essence is exactly the same as any of those burners that are sold in construction, hardware or travel stores. They just cost much cheaper there. Moreover, if you don’t have a burner, you can use a lighter with a horizontal flame, I know there are some. It won’t work like a normal one, I tried it, it’s inconvenient :) You can also put the finished cupcakes in the oven for a couple of minutes, preheated to 200 degrees. I also tried this option, it doesn’t turn out as beautiful as with a burner, but if you really want it and have no other choice, then try it, the main thing is don’t overdo it! With cakes that you decide to decorate with meringue, this trick will not work, you understand, because of the cream with which this cake is actually covered.
Oh, and I also once saw that the finished meringue is poured with hot sugar syrup, caramelized, that is, and the same effect is obtained. But I wouldn’t do that on cupcakes.
And with the burner everything is simple, you open it, press the button and work. Just be very careful! My burner is very powerful and sensitive, it is difficult to control. (Maybe the “special confectionery” ones are more convenient and therefore more expensive, I don’t know, or maybe the regular ones are more convenient, just from a different company). You need to get used to it. The flame is strong. Make sure that there are no flammable objects nearby, and remove children and animals from the kitchen while working. Adjust the flame and set the caps on fire.
Our wonderful, tender lemon cupcakes are ready!
Gift boxes
And I’ll tell you, since I’ve had the opportunity, how to make gift boxes with flowers and sweets that are fashionable these days. I’m not a big expert, but I tried it and I really liked this option for a gift/surprise/compliment. True, I made a mistake, and I will tell you about it so that you can avoid it.
For the bouquet we will need, in fact, fresh flowers. Google the list of poisonous ones. There are those that should not be used in combination with products. It is better to rinse the flowers and dry them with cold air using a hair dryer.
Next we will need a special floral sponge “Oasis”. This is a thing, I tell you! It is amazing: light, instantly absorbs water and cuts perfectly with a stationery knife, it can be given any shape!
Cut out a circle from the sponge for the cupcake capsule. Place in a saucer filled with cold water. The sponge will instantly absorb water. Insert flowers into it according to your taste.
Now wrap it with cling film: the sponge is wet, and we need to protect the box from water.
Place the finished bouquet in the cupcake capsule. It is convenient to use tulip-type capsules: they are tall and help prevent the flowers from coming into contact with the cream. If your bouquets are lush and the capsules are not so tall, then it is better to use a larger box so that there is space between the cakes and the flower arrangement. You can make a cardboard partition.
My flowers do not touch the cream, but are located quite close. But these were my first bouquets of this kind. Next time I'll make them less fluffy and use tulip capsules and larger boxes.
In general, I really liked it. It looks beautiful and gentle, and it’s easy to do, quite quick and very interesting.
Sift flour with soda and salt.
Beat butter with sugar and lemon zest until creamy.
Add the eggs one at a time, beating well after each. Add half the flour and knead until smooth. Add sour cream and knead again. Then add the remaining flour and knead. At the end, add lemon juice and mix.
Place the dough in the molds (if you do not use paper liners, the molds need to be greased with butter). Place in an oven preheated to 180 degrees and bake until dry, about 25 minutes. Let cool.
Preparing meringue. In a bowl, mix the whites with sugar. Place in a water bath and, stirring constantly, bring to a temperature of 45-50 degrees. Start beating with a mixer. Beat until stiff peaks form.
Transfer the meringue to a piping bag fitted with a star tip and pipe the meringue onto the cupcakes.
Place in an oven preheated to 200 degrees and bake for about 5-7 minutes (the time may be longer due to the characteristics of a particular oven). The meringue should be browned and crispy on the outside.
Let the cupcakes cool to room temperature and serve.
Enjoy your tea!
February - a wonderful month... It’s frosty outside and, perhaps, the frostiest days here in Moscow occur in February. But there is a special charm in February– the beauty of waiting for spring. And an intoxicating feeling– Spring is just around the corner. The day is getting longer, and the air more and more often brings to us subtle echoes of spring warmth... Isn’t it? Or is it just me who thinks so?
If you don’t agree, then here’s another argument in favor of an amazing month - February. It is at this time that we celebrate such a romantic holiday– Valentine's Day. I know what you will say... This is not our holiday. But, friends, why can’t we find good things where they are? After all, feelings, love, awe– all this does not require that we postpone or cancel it for the sake of our principles. Do you need a reason for love? No... And if it is needed, then let it be so on February 14– another reason to arrange a romantic dinner for your loved ones.
And on this occasion I bring you a very touching and tender recipe. I thought of it specifically for Valentine's Day. I got inspired and created a real flavor bouquet: delicate cupcakes with a “secret” - let your loved one try to reveal it... The “secret” is in a custard flavored with rose water. The cake topping can be melty and tender, based on Swiss meringue, or stronger and creamier. My advice: make a double batch with two types of creams - Believe me, they won’t have to be stored for long. Amazing... They are absolutely amazing...
Cupcakes with pink custard and meringue
Ingredients:
(10-12 cupcakes)
170 g wheat flour
½
tsp baking powder
¼
tsp salt
2 eggs, room temperature
150 g sugar
100 g butter, room temperature
80 ml natural yogurt or sour cream
40 ml milk
1 tbsp. vanilla extract
3 yolks
60 g sugar
150 ml milk
35 ml heavy cream
15 g starch
1 tbsp. rose extract
Swiss Meringue ()
3 squirrels
180 g sugar
2-3 drops food coloring
Butter cream on Swiss meringue ()
3 squirrels
180 g sugar
2-3 drops food coloring
200 g butter, room temperature
Sequencing:
Cupcakes
1. In a mixer, beat the butter and sugar until fluffy and creamy (use a flat attachment, medium speed). Continue beating, adding eggs one at a time.
2. Sift flour with baking powder and salt. Whisk the sour cream (yogurt) into the milk.
3. Without whipping, using a spatula, mix first the dry mixture into the creamy-sugar mass, then the milk mixture.
4. Fill the muffin tins about 2/3 full with the finished dough. Bake in an oven preheated to 170 C for 15-20 minutes. Cool.
5. Using a spoon, make a well in each cupcake, removing a small portion of the pulp. Place pink custard into the well. Top with meringue or buttercream. 
Pink custard
1. Beat the yolks with sugar, vanilla seeds and starch until fluffy and light.
2. Bring the cream and milk to a boil in a saucepan. Pour the milk-cream mixture into the yolks in a thin stream, whisking continuously.
3. Pour the mixture back into the saucepan. Place over low heat and cook, stirring constantly, until thickened (about 4-5 minutes).
Or try cooking in another way No. 2, like.
The finished cream has a consistency slightly thicker than condensed milk.
Cool the cream in the refrigerator.
Swiss Meringue (detailed recipe available)
1. Mix egg whites and sugar in a deep bowl. Place the bowl in a water bath (a container of boiling water). Constantly whisking with a mixer, heat the mixture to a temperature of 50-60 C (touch the edges of the bowl - they will be hot and the sugar will dissolve).
2. Remove the bowl from the water bath and continue beating the meringue until stiff peaks form and cool completely. At the end of beating, add coloring.
Cupcakes - lemon, strawberry, cream and chocolate - are now popular among sweet tooths all over the world. They first appeared in America. This happened in the century before last. Mini-cakes, decorated with airy cream, icing or fruit, are easy to prepare and are a great substitute for regular desserts. Today we are focusing on lemons, with the photo below describing two types of such delicacies.
Basic recipe
The classic version of cupcakes usually includes a small set of ingredients. Butter, flour, eggs and sugar are almost always available in any kitchen. The ingredients of the recipe can be changed. And then new types of dessert will appear at the output. Just adding spices will help create a completely new sound for the mini-cake. However, most often cupcakes are distinguished by their decoration, acquiring not only external features, but also other flavor shades.
So, for a slightly modernized basic recipe you will need:
- Plain flour mixed with baking powder - 2.5 cups.
- Butter (butter) - 200 g.
- Sugar (it is better to use fine or even powdered sugar) - 1 cup.
- Eggs - 3 pieces.
- Milk - half a glass.
- Vanilla extract - 1 teaspoon or vanillin on the tip of a knife.
Preparation
At the first stage, soft butter is whipped with powder and vanilla. Then eggs are added to the mixture - you need to add them one at a time. The next step is adding flour and milk. They can be introduced in parts, alternating with each other, so that the consistency does not become too liquid or dry during the mixing process.
When the mass becomes homogeneous, it is laid out in molds. You can use silicone, paper, ceramic or metal - it doesn’t matter. The main thing is to pre-lubricate the last two types of dishes from the above options with oil. The forms are filled two-thirds full with dough.
Cupcakes are baked for 15-20 minutes at 180º. The finished products are left in the molds for a short time. Then they are taken out, cooled and decorated.
Lemon cupcakes
For experienced housewives, the question of how to turn ordinary mini-cakes into lemon ones is unlikely to cause difficulty. To do this, just add zest to the classic set of ingredients. Lemon cupcakes are good on their own. They can be served without unnecessary decorations. An interesting option is to decorate the cupcakes with thin, gracefully curved ribbons of zest. You can go another way: the lemon aroma and taste goes perfectly with, for example, meringue and custard. In a word, the possible options for delicacies are limited only by the imagination of the cook. And by the way, you can make orange cupcakes in the same way.
Lemon cupcakes with meringue
An excellent option for decorating almost any type of cake is delicate meringue. The protein mass is applied to the surface of the cupcakes after baking. To prepare meringue you will need sugar (225 g) and the whites of three eggs.
The ingredients are mixed in suitable containers. Place a pan of water on the stove for a water bath. The container with the protein mass should not touch the surface of the slightly boiling liquid. The meringue sugar base is placed in a water bath and stirred constantly until it heats up to 45º. Then beat the mass with a mixer until strong peaks form. Use a pastry bag to decorate the finished cupcakes with meringue. And put them in an oven preheated to 200º for about 4-7 minutes. The finished meringue will be golden brown and crispy on the outside.
Lemon curd
An interesting version of mini-cakes can be prepared if you use a type of custard - lemon curd. It replaces the traditionally used milk with lemon juice. Kurd is a difficult dish to prepare, but attention and a little patience will help you master it quickly.
To make the cream you will also need a water bath. The water should boil quietly and not reach the bottom of the main container by about 2 cm. In a suitable bowl, combine sugar (3 tablespoons) and lemon zest (about 1 teaspoon) and grind. Then 2 medium eggs and the juice of one lemon are sent there. The container with the contents is placed in a water bath. The mixture needs to be stirred constantly, gradually it will begin to thicken. This will take approximately 7 minutes. The curd, which has reached the consistency of sour cream, is removed from the heat and left to cool for 10 minutes. Then butter at room temperature, about 20 g, is added to it, and everything is mixed. Kurd is ready.
Cupcakes with filling
To make cupcakes with lemon curd, you need to fill ready-made mini-cakes with cream. To do this, a funnel-shaped or round depression is made in each product with a knife. The main thing is not to damage the bottom. The holes are filled with curd, and the top is cut off from the “excess” pulp. Then it is placed on the cream in the form of a lid. These cupcakes go great with meringue. The protein mass is applied on top of the lid. And the mini-cakes are put in the oven for 5 minutes to brown.
Cupcakes, the recipe with photos of which is given above, can be safely prepared for a holiday instead of the usual cakes. Based on the above description, it is not difficult to make versions of cupcakes with orange or traditional custard. Lemon cupcakes (with zest) can also be considered a variation of the basic recipe. With the help of different decorations it is easy to make new independent desserts from them.
Mix flour and baking powder. In another container, lightly beat the eggs with sugar. Add vanilla and Altero Gold vegetable oil, beat for another minute. Continuing to beat at low speed, add half the flour, half the sour cream. Then - the remaining flour and the remaining sour cream.
Place the finished dough into molds and bake in an oven preheated to 160 degrees for 20-25 minutes.
While the cupcakes are baking, prepare the lemon curd: Separate the whites from the yolks. Place the yolks and remaining ingredients in a saucepan. Place the saucepan over medium heat and, stirring constantly, cook the mixture until thick (large bubbles will appear that will burst immediately). Remove the cream from the heat and strain through a medium sieve.
Use a knife to cut holes in the baked cupcakes and place 1 tsp into each hole. cream and cover the wells with the curd with the cut-out lid.
Prepare the meringue: place the whites in a heat-resistant dry bowl and add sugar. Place the bowl in a water bath and beat the egg whites with a mixer over medium heat for 8-10 minutes. After this, remove the whites from the heat and beat for another 2 minutes. until light shine and stable peaks form.
Using a piping tip and piping bag, pipe meringue onto cupcakes. In order for the meringue to bake, place the cupcakes under the grill for 1-2 minutes. or bake with a gas burner, but the cream turns out very beautiful, durable and delicate even without this step. Decorate the cupcakes with fresh edible violet flowers.
