If you have been following me you know I love to make desserts using dessert and challenging myself to not mess the scariest combo on earth- Lemon and Milk. It is true, lemon and milk don’t go along but when you bake it the process of both reacting with each other stops hence making t safe to eat.
I was scared to death while making my first batch of these lemon cupcakes a few months back but that soft and sour first bite gave me relief. Topped mine with a creamy coconut chantilly and filled them with some zesty lemon jelly……. By the way, Coconut and lemon go along very well. A super easy to make and an amazing tea time accompaniment for all your tea parties. Happy Baking !!!
Lemon Cupcakes
A zesty treat topped with some creamy fluffy Coconut cream and filled with a sour jelly
Ingredients
For Cupcake
- 30 gms Unsalted butter (1/4th cup)
- 32 gms Powdered sugar (1/4th cup)
- 8 gms Lemon zest (2 tsp)
- 10 ml Lemon juice (2 tsp)
- 2 ml Yellow food colour (1/4th tsp)
- 60 gms Refined Flour (1/2 cup)
- 30 gms Milk powder (1/4th cup)
- 2 gms Baking powder (1/2 tsp)
- 1 gms Baking soda (1/4th tsp)
For Jelly
- 30 ml Lemon juice (2 tbsp)
- 50 ml water (1/4th cup)
- 28 gms sugar (2 tbsp)
- a few drops Green food colour
- 4 gms Agar Agar powder (3/4th tsp)
For Icing
- 50 ml Heavy cream (sweetened) (1/4th cup)
- 15 ml Coconut cream (1 tbsp)
- 25 gms Coconut (shredded) (2 tbsp)
- a few drops Vanilla Extract
Instructions
For Cupcake
- In a bowl, cream together butter and icing sugar till sugar dissolves. Add lemon zest, lemon juice, and yellow food colouring to the mixture and whisk it again.
- Now that the mixture is nice and creamy, sift in the Refined flour, Milk powder, Baking powder, and Baking soda. Add in Milk, little at a time, and fold it using a Spatula. NOTE: Add milk till dropping consistency.
- Scoop some mixture using a tablespoon and add it to a pre-lined or pre-greased cupcake mould. Bake it in a preheated oven at 170-degree Celsius or300-degree Fahrenheit for 15 minutes.
- Remove and let them cool before you demould.
For Jelly
- Add some lemon juice, water, and sugar into a vessel. Add some agar agar to it and bring the mixture to a boil whilst stirring regularly. Add in green food colour once you take off the heat and let it solidify a little bit. Make a hole in the cupcake using a piping tip and fill the jelly in the centre.
For Icing
- Whip together some heavy cream, Coconut cream, Coconut powder/ shredded coconut, and vanilla essence till stiff peaks. Fill it into a piping bag with a nozzle of your choice and pipe it on top of the cupcake.
- Finish with some lemon zest and a mint leaf. Enjoy!!!