Ingredients
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@bettybossi.ch
Batter
Cupcakes
Utensils
12-hole muffin tin (each hole approx. 7 cm in diameter), 8 holes lined with a paper case
How it's done
Batter
Place the butter, sugar and salt in a bowl, mix using the whisk attachment on a mixer. Add the eggs and continue to beat until the mixture becomes lighter in colour. Add the lemon zest and juice, mix. Combine the flour and baking powder, stir into the mixture. Transfer the batter to the prepared baking tray.
To bake
Approx. 25 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove from the tray and leave to cool completely on a rack. Using a smooth nozzle (approx. 14 mm in diameter), make a hole approx. 1 cm deep in the centre of each cupcake.
Cupcakes
Stir the lemon curd until smooth, transfer to a disposable piping bag, snip off a small corner, pipe the curd into the cupcake holes. Beat the egg whites with the salt until stiff. Add half of the sugar and continue to beat until the mixture turns glossy. Add the remainder of the sugar and continue to beat until the mixture becomes very stiff. Transfer the beaten egg whites to a piping bag with a smooth nozzle (approx. 14 mm in diameter). Pipe onto the cupcakes, leaving the centres uncovered. Fill the centres with the remaining lemon curd. Scorch the beaten egg whites with a blowtorch.
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