Lemon Cupcakes with Lemon Fudge
6 servings
60 minutes
Lemon cupcakes with lemon frosting are small masterpieces of European pastry tradition, combining the lightness of sponge cake and bright citrus freshness. The lemon used in the batter and frosting gives the pastries a rich aroma and a slight tartness that is perfectly balanced by the sweetness of Italian meringue. The history of such desserts traces back to classic French baking, where creamy fillings are hidden inside soft layers. These cupcakes not only please the eye but also create delicate pleasure with each bite: first the airy batter, then the lemon filling, topped with silky meringue slightly caramelized by fire. They are perfect as an exquisite treat for tea or coffee, awakening a taste for life.
1
For the icing, squeeze the juice of two lemons, break 2 eggs and start mixing immediately. The eggs cook under the influence of lemon juice's acidity. Add 110 grams of butter and place everything in a water bath, stirring constantly. Cook until thickened. Remove from the bath and let cool. The icing is ready!
- Lemon: 2 pieces
- Chicken egg: 6 pieces
- Butter: 210 g
2
For the sponge cake, mix 100 grams of butter with 100 grams of sugar until creamy. Add 10 grams of vanilla. Add 2 eggs one at a time and mix well. Combine the baking powder with the flour and add to the batter. Add lemon zest and mix well. The sponge cake batter is ready!
- Butter: 210 g
- Sugar: 200 g
- Vanilla: 10 g
- Chicken egg: 6 pieces
- Baking powder: 10 g
- Wheat flour: 100 g
- Lemon: 2 pieces
3
Place the bottom layer of dough in the molds. Add a little lemon fondant right in the center of the molds. Place the top layer of dough so that it completely covers the fondant.
4
For Italian meringue, pour 100 grams of sugar with cold water and place it on the heat. Cook until the sugar caramelizes. In a large bowl, beat 2 egg whites. Pour in the sugar caramel and mix the meringue until it cools.
- Sugar: 200 g
- Chicken egg: 6 pieces
5
Use a piping bag to shape the meringue on the pastries. Use a kitchen torch to brown the meringue. Be careful not to overdo it with the flame, as it will make the pastries bitter. Decorate the pastries with lemon zest.
- Lemon: 2 pieces