Lemon cupcake

Lemon Cupcake - A Zesty Indulgence in Every Bite

If you're looking for a delicious and flavorful recipe for a quick dessert, lemon cupcakes are the perfect choice. These fluffy treats, with a fresh hint of lemon, are ideal for any occasion – from parties to a simple afternoon at home with loved ones. I will guide you step by step through this recipe, providing useful tips and information about the ingredients used, to ensure you get the best results.

Total preparation time: 1 hour
Preparation time: 20 minutes
Baking time: 25-30 minutes
Number of servings: 24 cupcakes

Ingredients

For the cupcakes:
- 340g flour
- 300g sugar
- Zest and juice of 2 lemons
- 120g butter (at room temperature)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 4 egg whites
- 250ml milk
- 1 teaspoon baking powder
- A pinch of salt

For the chocolate cream:
- 180g butter (at room temperature)
- 150g chocolate
- 2 cups powdered sugar
- 4 tablespoons milk
- 1 vial vanilla extract

Preparing the Cupcakes

1. Prepare the ingredients: Make sure all ingredients are at room temperature, especially the butter, for easy incorporation. The lemon zest will add an intense flavor, so use fresh, organic lemons if possible.

2. Whip the egg whites: In a large bowl, add the 4 egg whites and a pinch of salt. Use an electric mixer to beat them until they form a firm, glossy foam. This is key to achieving fluffy, airy cupcakes.

3. Mix the butter and sugar: In another bowl, combine the soft butter with the sugar and lemon zest. Use the mixer to beat them together until the mixture becomes creamy and light in color. This is the stage where the sugar will dissolve, giving the cupcakes a fine texture.

4. Combine the mixtures: Add the butter and sugar mixture to the whipped egg whites, continuing to mix for 2-3 minutes until everything is well integrated and the sugar is no longer perceptible.

5. Incorporate the milk: Gradually add the milk, mixing constantly. This will help create a smooth, homogeneous consistency.

6. Add the dry ingredients: In another bowl, sift the flour, baking powder, and a pinch of salt. Gradually add these dry ingredients to the wet mixture, mixing gently until the composition becomes a thicker batter.

7. Flavor it: Add the vanilla and lemon extracts to enhance the flavor of the cupcakes.

8. Preheat the oven: While preparing the batter, preheat the oven to 180°C (350°F) so that it's ready when the cupcakes are filled.

9. Fill the cupcake molds: Using a spoon or a dispenser, fill the cupcake molds to 3/4 full. This allows the cupcakes to rise beautifully without overflowing.

10. Bake them: Place the tray in the preheated oven and bake for 25-30 minutes, or until they pass the toothpick test. This means that if you insert a toothpick into the center of a cupcake, it should come out clean.

11. Cool them: After baking, remove the cupcakes from the oven and let them cool for a few minutes in the tray, then transfer them to a wire rack to cool completely.

Preparing the Chocolate Cream

1. Melt the chocolate: In a bowl, melt the chocolate in a double boiler or microwave. Make sure it's completely melted, then let it cool slightly.

2. Whip the cream: In a large bowl, combine the melted chocolate with the soft butter, mixing well until it becomes a fluffy foam. Add the vanilla extract and milk, continuing to mix to achieve a smooth cream.

3. Decorate the cupcakes: Place the cream in a piping bag or a plastic bag with a corner cut off and decorate the cupcakes as desired. Personally, I like to leave them without cream, as the fresh lemon flavor is so delicious that it doesn't need a sweet topping.

Practical Tips

- Variations: If you want to experiment, you can add other flavors, such as lavender or ginger, to the cupcake batter. Also, for a more intense taste, add a few drops of lemon essential oil.
- Serving: These cupcakes are delicious alongside a cup of green tea or fresh lemonade, which will enhance the citrus flavors.
- Storage: You can keep the cupcakes in an airtight container at room temperature for 2-3 days. If you want to keep them longer, you can freeze them.

Calories and Nutritional Benefits

Each lemon cupcake has approximately 180-200 calories (without cream), making it a lighter choice compared to other heavier desserts. Lemons are rich in vitamin C, helping to boost the immune system, while butter and milk provide healthy fats that aid in nutrient absorption.

Frequently Asked Questions

1. Can I use whole wheat flour?
Yes, but keep in mind that the texture will be slightly different. Whole wheat flour may make the cupcakes denser, but it will also add extra fiber.

2. Can I replace the butter with another ingredient?
Yes, you can use coconut oil or margarine to make the cupcakes vegan, but the texture and flavor will vary.

3. How can I make the cupcakes less sweet?
Reduce the amount of sugar in the recipe by 20-30% to achieve a less sweet taste.

With this lemon cupcake recipe, you're on your way to delighting your friends and family with a delicious and easy-to-make dessert. Don't hesitate to add your own variations and turn your kitchen into a citrus paradise! Enjoy!