Will dare to lay out this recipe, which fell with the first cooking. Very delicate, airy, flavorful. I find it hard to be objective to citrus baking.
|Cooking time 60 minutes||Number of servings 12|
Mix all "liquid" ingredients: butter room temperature beat up with sugar. Add the egg and milk. Beat.
Add turmeric and lemon zest.
Pour the flour mixed with baking powder. Mix until smooth.
In shape to put capsules for cupcakes and fill them not more than 2/3.
Bake in preheated to 180 degrees for about 20 minutes (check with a toothpick, so as not to overdry). Allow to cool.
While the cupcakes are cooling, prepare the lemon cream.
To do this, mix the lemon juice, sugar, eggs and zest (turmeric is optional). Put on a large fire.
Once it boils, lower flame slightly and cook until thick. Note that after cooling, the cream is still thick.
Allow to cool, covering the surface of the film "contact". For speed, you can put in a container of cold water.
Butter room temperature beat to it took a air consistency. In three steps to introduce a lemon ground in oil, each time stirring well.
The cream is very plastic, holds great shape. Prior to decoration, it is slightly dampened, though, you can work with it immediately.