Lemon Cream Cupcakes

Step-by-step preparation

Cooking time: 45 mins

1. STEP 1

   

   Mix butter, egg yolks, fructose, sour cream, baking soda and vinegar and gradually adding flour to knead into an elastic dough. Pour the batter into greased and breadcrumb-dusted muffin tins (with small indentations inside). Bake for about 15-20 minutes, until golden brown at a temperature of 210 degrees. Take out and let cool.

2. STEP 2

   

   Remove the zest from the lemon and squeeze out the juice. Place the zest in milk and heat. Meanwhile, beat the yolks with fructose into a fluffy foam. Gradually add starch to the yolks. Carefully pour the milk into the yolks, stir and put this mixture back on the fire. Stir constantly! When the mixture begins to thicken, remove the zest, add lemon juice, and let it thicken. Leave the cream to cool.

3. STEP 3

   

   When the cream has cooled, fill the cupcakes and decorate as desired. I garnished with lime zest.

Comments on the recipe

mother of a sweet tooth

15.08.2023

4.5

Looks appetizing!