Lemon Spring Cupcakes




Rating: 3.72 / 5.00 (190 Votes)


Total time: 1 hour

Servings: 12.0 (servings)

For the dough:











For the meringue topping:






Instructions:

For lemony spring cupcakes, first butter and flour a muffin tin or place paper cups inside.

Sift the flour with the baking powder and add baking soda. Salt. Lightly beat sugar with egg. Add buttermilk, butter and lemon juice. Stir in lemon zest. Slowly fold in flour mixture, stirring not too much – just until all ingredients are just moistened.

Pour into muffin cups not too high. Place in oven preheated to 160 °C and bake for about 20 minutes in the center. Remove and let cool.

In the meantime, prepare the meringue for the topping. Whip the sugar and egg whites over a bain-marie (for about 10 minutes). Take down and continue beating until the mixture has cooled. Stir in the yellow food coloring. Pour into a piping bag and pipe flat in a circle on top of cupcakes.

Decorate lemony spring cupcakes with flowers.

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