desserts
33% whipping cream
Lemon cupcakes
For the lemon dough
Egg
245 g
Sugar
265 g
Lemon zest
25 g or more
Salt
2 g
Wheat flour (protein content ≤ 10%)
240 g
Baking powder
5 g
Butter 82.5% (melted)
100 g
For the lemon filling
Lemon puree
200 g
Sugar
100 g
Water
75 g
Method of preparation
- Lemon dough: crack the eggs into a bowl and whisk by hand with a whisk and the sugar. No need to use a mixer. Add the salt, lemon zest, and cream, and mix everything together with the same whisk. Separately, sift the flour with the baking powder and melt the butter. Add the flour and baking powder to the egg mixture first, then pour in the butter in a thin stream.
- Let the dough rest for 8–12 hours in the refrigerator, covered with plastic wrap. Bake the cupcakes in molds greased with a small piece of butter.
- For an even and attractive crack in the cake, pipe a strip of soft butter onto the surface of the raw batter using a piping bag. The butter will melt during baking, creating a beautiful, even crack in the cake.
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