Illustration of how to make lemon cupcakes without burning the bottom or cracking the cupcakes

The recipe of lemon cupcakes is based on making fondant cupcakes. They are both a type of sponge bread. The cupcakes reveal the sweet and sour flavor of lemon, which makes people forget to leave. Let me give you a recipe for making lemon cupcakes for your reference.

Ingredients:

1 lemon zest, 15 ml lemon juice, 2 whole eggs, 2 egg yolks, 120 grams of fine sugar, 1 salt grams, 100 grams of low-gluten flour, 50 grams of unsalted butter, appropriate amount of almond slices, and appropriate amount of powdered sugar.

Illustration of making lemon cupcakes:

Gather all the ingredients to make lemon cupcakes. Let me show you the finished product first.
Peel the fresh lemon, remove the white part, and crush the lemon peel.
Use a manual juicer to squeeze lemon juice, or squeeze it by hand.
Next, preheat the oven to 170 degrees with upper and lower heat.
Put the butter in water and preheat it to melt.
Take two whole eggs and mix them with two egg yolks and mix them clockwise.
Add sugar and salt to the beaten egg mixture.
Use an electric egg beater to beat the egg batter until it becomes swollen, fine and light in color without any graininess (about 5 minutes).
Pour lemon peel and lemon juice into the beaten egg batter, stir gently and quickly clockwise, otherwise it will be easy to defoam.
Sift the low-gluten flour 2-3 times in advance, then add it to the egg mixture, and stir evenly in a clockwise manner.
Pour the softened butter into the egg batter and mix quickly and evenly in a clockwise direction.
Quickly put the lemon cake batter into a piping bag.
Pour the lemon cake batter into the paper cup until it is 7-8 minutes full. You can sprinkle some sliced ??almonds for garnish.
Put the lemon cupcakes into the middle layer of the oven, heat up and down at 170 degrees, and bake for about 25 to 30 minutes. The golden and soft lemon cupcakes will be out of the oven.
Take it out of the oven, sprinkle with sugar and enjoy. Follow the recipe and make a sweet and sour lemon cupcake that won’t crack or burn at the bottom.