Lemon Cupcakes with Zesty Lemon Cream Frosting
Cuisine: Ricette DolciDifficulty: Easy10
servings30
minutesLose yourself in a swift, delicious experience with Grandma’s baskets. This dessert is a tribute to the simplicity of ingredients and the joy of swift baking. Whether it’s a surprise guest or a sweet craving, this quick recipe is bound to be a favorite in your kitchen.
Ingredients
1 Egg
80 g Sugar (1/3 cup)
80 ml Sunflower oil (1/3 cup)
Zest of one lemon (1 limone)
5 g Baking powder (1 teaspoon)
180 of Flour (1 + 1/2 cup)
Bake in a preheated static oven 180 C° for 25-30 minutes
- For the cream :
400 ml Milk (1 + 2/3 cup)
1 Yolk
4 Tablespoons sugar
2 Tablespoons corn starch
Juice of half a lemon ( 2 tablespoons)
STEP-BY-STEP INSTRUCTIONS
- STEP 1
- STEP 2
- STEP 3
- STEP 4
- STEP 5
- STEP 6
- STEP 7
Recipe Video
Discover how to bake delicious Lemon Cupcakes with our detailed video tutorial. These cupcakes are topped with a tangy lemon cream frosting, making them perfect for any occasion. Watch the step-by-step recipe video here.
Ingredient Breakdown
- Lemon Juice: Enhances the cream with a citrusy freshness, complementing the zest in the baskets.
- Egg: It is the foundation that binds the ingredients and offers moisture.
- Sugar: It adds sweetness and presents a balanced taste in tandem with the lemon.
- Sunflower Seed Oil: although unconventional, it ensures your dessert is light and not too rich.
- Lemon Zest: It introduces a refreshing citrus burst that stands out in the dessert.
- Flour and Baking Powder: The duo that gives the baskets their structure and rise.
- Milk: Provides creaminess to our cream filling, making it smooth and delightful.
- Egg Yolk: Intensifies the richness of our cream.
- Corn Starch: Thickens the cream, giving it a lush consistency.
- Lemon Juice: Enhances the cream with a citrusy freshness, complementing the zest in the baskets.
Expert Tips
- The Right Flour: For these baskets, using 00 flour can make a significant difference in the texture.
- Avoid Overbaking: As with any dessert, overbaking can dry out the baskets. Stick to the recommended time.
- Cream Consistency: If your cream feels too runny, add a pinch more cornstarch during cooking. Too thick? A splash of more milk should do the trick.
- Egg Temperature: Using eggs at room temperature can lead to a smoother and more even mixture. If you’ve stored your eggs in the refrigerator, take them out about 30 minutes before you start baking.
- Sifting Flour: Always sift your flour and baking powder together. This not only ensures they are well combined but also introduces air, resulting in a fluffier dessert.
- Zesting the Lemon: When zesting the lemon for that fresh burst of flavor, ensure you only take the outermost layer and not the white pith beneath. The pith is bitter and can alter the dessert’s taste.
- Test for Doneness: Insert a toothpick or a clean knife into the center of a basket. If it comes out clean or with a few crumbs, it’s ready. This ensures you don’t overbake.
Variations
- Zesty Orange: Replace lemon with orange for a different citrus twist.
- Berries on Top: Garnish with fresh berries for an added layer of taste and visual appeal.
- Chocolate Drizzle: A drizzle of melted chocolate can introduce a delightful contrast to the citrusy baskets.
- Sunflower Seed Oil Alternative: While sunflower seed oil is recommended for its lightness, you can substitute it with other neutral oils like canola or vegetable oil. Each oil imparts a slightly different texture and flavor, so choose according to your preference.
Storage and Shelf Life
This dessert is best enjoyed fresh! If you need to store them, keep them in an airtight container for up to 2 days. The cream-filled baskets are best consumed the same day for optimal flavor.
