Lemon cupcakes

Lemon cupcakes

Total: 1 hr 10 Min. | Active: 40 Min.
vegetarian
Nutritional value / piece: 316 kcal
, Fat: 21 g
, Carbohydrate: 28 g
, Protein: 4 g

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Cupcakes

180g white flour
150g sugar
1tsp baking powder
1pinch salt
1 lemon, rinsed with hot water, use grated zest and juice
2 eggs
¾dl milk
100g butter, melted, left to cool

Icing

100g butter, soft
50g icing sugar
200g double cream cheese (e.g. Philadelphia)
1 lemon, rinsed with hot water, use a little zest and 1 tbsp of juice
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Utensils

One muffin tin (each hole approx. 7 cm in diameter), filled with muffin cases or greased

How it's done

Cupcakes

Mix the flour, sugar, baking powder, salt and lemon zest in a bowl. Whisk together the eggs, milk, butter and lemon juice, stir into the flour. Spoon the batter into the prepared muffin tin.

To bake

Approx. 30 mins. in the centre of an oven preheated to 180°C. Take the cupcakes out of the oven, allow to cool slightly, remove from the tin and leave to cool on a rack.

Icing

Combine the butter and icing sugar, stir in the cream cheese, lemon zest and juice. Transfer the mixture to a piping bag with a serrated nozzle (approx. 10 mm in diameter) and pipe onto the cupcakes. Decorate with a little lemon zest as desired.

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