Easter lemon cupcake
1 — 1,5 hours
Lemon pastry is very popular during the Easter holidays, but it is unknown where this tradition came from. However, among the recipes, the second place after the chocolate ones belongs to lemon pastries and desserts. And usually on holidays, we prepare the most delicious things. And even though this cupcake is Easter, you can make it anytime.
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Method of cooking
All components must be at room temperature.
Sift the dry ingredients.
You can take any form for baking. If you have small ones, take 3 pcs. I baked in one form with a hole in the centre, a diameter of 24 cm. This way, the cake bakes well. The form should be greased with butter and sprinkled with flour, well tapped so that there are no residues.
Beat butter at room temperature with powdered sugar. Add the zest of 2 lemons, add eggs one at a time, Limoncello.
Add flour with baking powder. In the end, add chopped candied fruit. Mix everything well with a silicone spatula.
Pour into a mould and bake for 40-50 minutes at 170 degrees.
Let the finished cake stand for 10 minutes in the form, then take it out, cool it and soak it with hot syrup.
Bring to a boil.
Soak the cold cupcake with hot syrup.
Method of cooking for the glaze
There are no exact proportions: you can adjust them depending on the thickness.
Add powdered sugar to lemon juice until a very thick glaze is formed. Pour over the cupcake and decorate with candied ginger.