Lemon Cupcake
vegetarians
product
Organic
INGREDIENTS:
Cupcakes:
- 225 g of flour
- 1 sachet of PLAISANCE BIO baking powder
- 200 g of brown sugar
- 1 sachet of organic PLAISANCE BIO vanilla sugar
- 2 tbsp of lemon extract
- 3 eggs
- 1 jar of plain soy dessert
- 215 g of butter
Glazing:
- 225g of butter
- 400g of powdered sugar
- 3 tbsp of organic PLAISANCE BIO lemon extract
- 1 bag of yellow dye
INSTRUCTIONS:
Take out the butter for glazing, cut it into pieces and let it soften at room temperature. Preheat the oven to 160°C/180°C (T. 6/7) with fan heat.
Cupcakes:
1. Melt the butter and let it cool to room temperature.
2. Mix the flour, brown sugar, organic PLAISANCE BIO vanilla sugar and organic PLAISANCE BIO lemon extract in a bowl.
3. In a bowl, mix the eggs and the soy dessert.
4. Pour the liquid mixture over the dry ingredients, add the melted butter and mix carefully, with a whisk if necessary, to obtain a smooth, lump-free dough. Spread into the moulds.
5. Bake for 20-22 minutes. Test baking with the blade of a knife which, when inserted in the heart of one of the cupcakes, should come out clean and dry.
6. Let cool for 5 minutes before removing from the moulds onto a wire rack. Let cool completely before glazing.
Glazing:
1. Beat the softened butter in a large bowl with a wooden spoon to soften it (the butter should be soft and not melted).
2. Gradually add the powdered sugar and lemon extract to obtain a firm and light preparation at the same time.
3. Add the colorant, beat to evenly distribute the color.
4. Place in a piping bag with fluted tip.
5. When cupcakes are completely cooled, proceed with icing.
Ready to eat!
