Fragrant Lemon Cupcakes

Name: Fragrant Lemon Cupcakes
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 4 egg; 120g Low powder; 50g Sugar; 10g coconut powder; 35g milk; 30g Corn oil; 1 lemon; 130g Light cream

by Meimeijia's Kitchen

4.8 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

My child has been a face-controller since he was a child. Since I have a mother who can cook good food, this disease is getting worse and worse.
No matter what you eat, dinner or snacks, if you don't attract him at first sight, then don't think he will help you eat it. For him, I also racked my brains to coax him.
Today’s small cupcakes are made from Xuechu’s cake cups, and the green cups make people feel comfortable looking at it.
If your family also has a child with good looks,
Let's have a small paper cup!
Small, cute and easy to eat, it is very suitable for children to hold!
Take it to school without getting your hands dirty.
In the hot summer, the taste has become lighter. Sprinkle a little lemon zest on the thick milky whipped cream, which can remove greasy and add value, nourish the skin, and it is most suitable for summer.

Ingredients

4 Egg
120g Low Powder
50g Sugar
10g Coconut Powder
35g Milk
30g Corn Oil
1 Lemon
130g Light Cream

Fragrant Lemon Cupcakes

1. The ingredients are ready to be weighed.

2. Add sugar to the eggs in two portions, sit in warm water, and beat with a whisk until the lines appear and do not disappear easily

3. If you can’t grasp this degree, you can also check with a toothpick and insert the toothpick. If the toothpick is stiff and not skewed, it means it’s done.

4. Add oil and milk and beat evenly with a whisk

5. Sift in low powder

6. Stir evenly

7. Scoop the mixed paste into a paper cup and put it on the baking tray

8. Put the baking tray into the preheated oven and bake at 160 degrees for 30 minutes

9. When baking the cake, we start to prepare the lemons for decoration and use tools to remove the lemon zest crumbs

10. Add 13 grams of white sugar to the whipped cream, and put it in a piping bag

11. Squeeze whipped cream onto the cooled cake

12. Sprinkle with lemon shavings

Tips:
1. The tool for taking lemon zest is also learned to cook. Be careful not to take the white part.
2. The cake must be completely cooled before squeezing the whipped cream to prevent the whipped cream from melting.
3. The whole egg sits in warm water, which makes it easier to pass.