Lemon cup cakes

After a longer break, caused by a dental treatment, we’ll have the recipe for fluffy lemon cakes.

Lemon cupcakes
Serves 12
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Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
  1. Dough
  2. 3.5oz soft butter
  3. 3.5oz sugar
  4. 1 bag of vanilla sugar
  5. 1 dash of salt
  6. zest of 1 lemon
  7. 2 eggs
  8. 7oz wheat flour
  9. 1 tsp baking powder
  10. 3.4 fl.oz milk
  11. buttercream
  12. 1 pckg. of instant vanillapudding powder
  13. 3.5oz sugar
  14. 16.9oz milk
  15. 8.8oz soft butter
  16. 1 Pck. Dr. Oetker Bourbon Vanille-Zucker
  1. Preheat oven at 350°F
  2. Grease muffinpan or place paper baking cups on your pan.
  3. Dough
  4. In a large bowl mix butter, sugar, vanilla sugar, salt, lemon zest and stir until well combined. Beat in the eggs, half a minute each. Mix baking powder with flour and stir in with milk alternately.
  5. Fill dough into muffin pan and bake for about 30 minutes.
  6. Remove from oven and leave in pan to cool for about ten minutes.
  7. buttercream
  8. Mix instant powder with sugar and cook acc. instructions. Put aside to cool.
  9. Beat butter with vanilla sugar until fluffy and carefully stir in tablespoons of flan.
  10. Fill cream in a piping bag and pipe roses on top of the cupcakes.
  1. To avoid a skin on your flan lay a piece of plastic wrap over the surface of your flan.
  2. For my Highheels I coloured the cream with some red food colour.
Bastelesel http://www.bastelesel.de/

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