Lemon Cupcake

Hello Dear Friends,

I haven't been making such colorful and cheerful cupcakes for a long time :) When I added my lemon cream recipe that I shared with you before, a wonderful cake recipe that you will get enough of lemon came out :) Also, I have great news for you! This Friday 8. Alaçatı Herb FestivalWe're on our way to join.

Saturday and Sunday Our Lemon GardenWe will serve delicious recipes that I have prepared at the booth of . :) So you can have the opportunity to taste this recipe there. Established inside the Desing Hotel Local MarketWe will be waiting for you in .

For those who can't come, I wanted to share the recipe before I go. This time I used baking cups half the size of the normal one and 20 mini cakes came out. I think these dimensions are just right for serving. When you decorate the top with whipped milk cream, 1 is enough.

I don't like using butter cream at all. Even the most delicious cakes seem to disappear under that heavy and heavy cream. I mean butter cream though butter cream Let me give you the measurements quickly for those who say they want to prepare.

Buttercream Recipe: 175 g butter + 350 g powdered sugar + 2-3 tablespoons of milk + 2-3 drops of vanilla flavoring and food coloring in the color you want. Start beating the butter at room temperature in the mixer, add powdered sugar little by little and continue whisking. If it gets too thick, add milk and whisk. Add your desired color of food coloring, whisk and use to decorate cooled cakes.

I use either powdered whipped cream or whipped cream that I whipped milk cream with powdered sugar. Recently, I started using ready-made herbal whipped cream. It is possible to color all of them with food coloring.

I'll be making a cupcake file soon. There will be plenty of decorating techniques and cream recipes out there.

See you on Saturday-Sunday in Alaçatı :)

Note: If you want the cake to be fluffier and lighter, you can use 2 cups of flour + 1 cup of wheat starch.

Love…

lemon cream You can find the recipe here.

Ingredients for Lemon Cupcake Recipe

• 3 pieces of eggs
• 1 cup powdered sugar
• 1 water glass milk
• 2 tablespoons butter + three-quarters cup vegetable oil
• 2,5 water glass flour
• 2 tablespoons lemon juice
• 1 tablespoon of lemon zest
• 1 package baking powder
• 1-2 drops of vanilla flavoring

For the top:

• 400 ml milk cream (canned milk cream)
• 2-3 tablespoons of lemon cream
• 3-4 tablespoons of powdered sugar

How To Make Lemon Cupcake Recipe?

1. Put the sugar and eggs in a whisk, beat with a mixer at low speed and then at high speed until the sugar is completely dissolved and fluffy.
2. Add the milk, melted butter+liquid oil to the beaten eggs and beat for 1 more minute.
3. Add the flour, lemon zest, lemon juice, baking powder and vanilla flavoring and whisk.
4. Divide the cake mix into the paper cake molds.
5. Bake in a preheated 180 degree oven for about 15-15 minutes. It can be 25-30 minutes if the molds are large. (Check the insides with a toothpick before taking them out of the oven.
6. Take the baked cakes out of the oven and let them cool.
7. Make a hole in the center of the cooled cakes and add lemon cream.
8. Beat the cold cream by adding a little powdered sugar and lemon cream.
9. Decorate the cakes with the help of a piping bag. Serve with a little more lemon cream if desired.