Lemon Sauce Covered Cupcakes
I like the sweet and sour combination. This recipe is all about these flavors. It is refreshing and that's why you don't get bored of this taste. A little dangerous, you just want to keep eating and eating. If you also like these flavors this recipe is for you.
Ingredients
For The Lemon Cream
- 1/2 lemon juice
- 60 gr sugar
- 1 1/2 table spoon corn starch
- 150 ml water
- 2 table spoons of cream
For the cupcakes
- 2 eggs
- 110 gr butter at room temperature
- 110 gr caster sugar
- 100 gr flour
- 1 pack baking powder (5 gr)
- 1 pack vanilla powder (10 gr)
- 2 table spoons milk
Instructions
Heat the oven to 180 C degrees. Beat the caster sugar and the butter for about three minutes. Add the eggs and continue to beat. Add the flour and milk and keep beating for two more minutes. Put your mixture into cupcake cases until they are half full. Bake for fifteen to twenty minutes. Leave to cool.
For the lemon sauce, squeeze the lemon juice. Put all the ingredients into a pan except the cream and put it on to the oven. Stir until it thickens. Before you take it from oven add the cream and stir for two to three minutes more. Let it to cool.
After both the cupcakes and lemon sauce cools, put the sauce over the cupcakes and decorate with small lemon slices.
Bon Appetite!
