How To Cook Muffins With Lemon Cream Filling And Icing - Recipe

Victoria Aly Author: Victoria Aly Time for reading: ~1 minutes Last Updated: August 08, 2022
How To Cook Muffins With Lemon Cream Filling And Icing - Recipe

Learn how to cook "Muffins filled with lemon cream and icing". Delicious recipe.

Required products :

For the cupcakes:

  • 1 teaspoon butter at room temperature
  • 1 1/2 teaspoons sugar
  • 4 eggs
  • 2 1/2 teaspoons flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1/2 tea cup of fresh milk and lemon juice

For the lemon cream:

  • 6 egg yolks
  • 1 teaspoon sugar
  • 1/2 teaspoon lemon juice
  • 1 tablespoon grated lemon peel
  • 6 tablespoons butter

For the glaze:

  • 6 proteins
  • 1 teaspoon sugar
  • 1 teaspoon cream tartar or lemon juice

Method of preparation :

Using a mixer, mix the butter with the sugar and add the eggs one by one, stirring well after each one.

Sift the flour and baking powder into the mixture, add salt and mix until the products are completely combined.

Add the milk, vanilla and lemon juice. Stir and transfer the mixture to 12 muffin tins with paper.

Bake at 170 degrees in a preheated oven for 12-15 minutes - until dry.

Cool.


Prepare the lemon cream - bring water to a boil on the stove and place a bowl of egg yolks and sugar on top. Stir constantly until the sugar has melted. Add the lemon juice and zest and stir until the cream starts to thicken - about 10 minutes.


When the cream sticks to the spoon has reached the required density and it's time to add the butter.
When it melts, remove from the heat and cover the cream with foil. Refrigerate - make sure there is no uncovered part of the cream so that it does not harden.


Place the egg whites in a bowl on a bowl of boiling water and beat with the sugar until the crystals dissolve and the eggs thicken - do not neglect this step, this way the eggs will become safe to eat, thanks to the heat treatment.


Remove from the heat and put the cream tartar and beat with a mixer for 10 minutes, until "soft peaks" and get a shiny cream.


Cut a small circle in the center of the cupcakes and press down with your finger to make a hole. Fill it with lemon cream from the yolks.


Make a mascara with egg white cream on top and burn with a burner for 3-4 minutes.

 

 

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