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Sponge cupcakes for a children's party. Delicate, light, airy, but not moist cupcakes with a light lemon flavor.
Ingredients for Sponge cupcakes
- Chicken egg - 4 PCs
- Vanilla sugar - 1 package.
- Sugar - 125 g
- Flour - 85 g
- Starch - 50 g
- Baking powder (baking powder) - 1/2 tsp.
- Lemon - 1 piece
- Powdered sugar
Step by step instruction of cooking Sponge cupcakes
Prepare all products to have everything at hand.
Beat the eggs with sugar and vanilla sugar in the lush mass.
To introduce into the mixture the flour,
Then, starch and baking powder, mix well.
Add the zest and 2 tbsp lemon juice, mix well.
I have in the fridge a long time there was a little box of chocolate-hazelnut spread. Very little, as "Froot". I decided to use it for the filling. Rubbed on a coarse grater, melted in a water bath with a piece of butter, added chopped roasted nuts.
12 paper shapers put into cavities silicone mold for muffins.
Put a couple tbsp of dough. Then a ball of filling. She immediately drowned in the test, because it turns watery. The finished buns were like chocolate-hazelnut substrate.
From top to distribute the remaining dough.
Unfortunately, the indentations in my silicone form is too broad and cupcakes in the paper cups a bit blurred instead of having to climb up. But the taste is absolutely not affected.
Bake in the oven at 180 degrees for 20-30 minutes. Cool. Squeeze 2-3 tbsp lemon juice, spoonful by spoonful add the icing sugar, all the time rubbing until the frosting will not resemble the good condensed milk. Coat the cupcakes with icing and immediately sprinkle with sprinkles, as the icing hardens quickly. Or just sprinkle with powdered sugar.
You can treat yourself. Welcome to the table!