Cupcakes in lemon glaze "Milk silk"
4 servings
40 minutes
Lemon-glazed cupcakes 'Milk Silk' are a true delight for lovers of delicate and airy desserts. Their history begins in European pastry tradition, where creamy textures and citrus notes unite in harmony of flavor. The velvety batter, rich in creamy aroma, literally melts in the mouth, while the subtle lemon accent adds refreshing lightness. These cupcakes are the perfect choice for a morning tea or an elegant dessert after lunch. The lemon glaze not only complements the flavor but also creates an appetizing shine on the surface, making the cupcakes a true table decoration. They are especially good paired with a cup of fragrant tea or light coffee, highlighting their creamy tenderness and citrus freshness.
1
First, I take the butter out of the fridge and turn on the oven to preheat. While they are heating up, I sift flour into a bowl, add baking powder, granulated sugar, vanilla sugar (I have it with natural crushed vanilla), and dry milk. I mix everything.
- Wheat flour: 100 g
- Baking powder: 4 g
- Sugar: 120 g
- Vanilla sugar: 1 teaspoon
- Dry milk: 30 g
2
Then I add softened butter to this mixture (if it hasn't warmed up enough, I put it in the microwave for 5-10 seconds). And I crush it with a spatula into crumbs. Of course, you can replace the butter with margarine, but it's better with butter.
- Butter: 80 g
3
Then I add an egg and cream (any fat content, even milk works, but rich cream gives the most intense dairy flavor). I mix everything with a mixer on low speed, without overdoing it (I DO NOT whip). This results in a delicate, silky mixture.
- Chicken egg: 1 piece
- Cream: 100 ml
4
I pour it into 12 silicone molds. It has been tested that if there is too much batter in the mold, it will definitely overflow while baking. So I fill the molds about halfway (I put no more than 2 tablespoons in each mold). Then I send them to a preheated oven at about 180 degrees for 15-20 minutes until a toothpick comes out dry. It's important not to overbake, otherwise the bottom will burn, and the cupcakes will be covered with a sugary crust on top. Adjust according to your oven! Mine is gas and heats only from the bottom. So the degrees and time are approximate.
5
Here they are ready. Just cool them down, remove from molds, and cover with glaze.
6
For the glaze, I add 3 tsp of lemon juice to the powdered sugar, adjusting for thickness. If needed, I add more juice. Usually, 5 tsp of juice is used.
- Powdered sugar: 100 g
- Lemon juice: 4 teaspoons
7
I coat the cupcakes with icing and let it dry a bit. It becomes smooth and shiny.
- Lemon juice: 4 teaspoons