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Lemon and Raspberry Cupcake

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Ingredients for Lemon and Raspberry Cupcake Recipe

For the cake;

  • 115 g butter
  • 200 g sugar
  • 2 eggs
  • 1/2 Dessert Spoon Vanilla
  • 190 g flour
  • 1 Teaspoon baking powder
  • 1/2 Dessert Spoon baking soda
  • 1/2 Teaspoon salt
  • 120 ml milk + 1.5 tablespoons lemon juice
  • Juice and zest of 1 lemon

Lemon jam (to taste)

  • We whisk the butter and sugar until they are creamy, then add the vanilla and eggs.
  • Meanwhile, we mix lemon juice and milk in another bowl and keep it for a while.
  • (You will see that the consistency of the milk has become thicker.)
  • Then the egg mixture. We add the dry ingredients.
  • Finally, we add the milk, lemon juice and zest and mix well.
  • We bake the cake dough, which we divided into 12 cake papers, in an oven at 175 degrees for 20 minutes.
  • After it cools down, if you wish, you can carve the middle of the cakes and put lemon jam.

For the cream;

  • 1 pack of labneh
  • 200 g icing sugar
  • 3 Tablespoons cream
  • Juice and zest of 1 lemon
  • 120 gr raspberry
  • 1/2 Dessert Spoon vanilla

How to Make Walnut Cream Recipe?

  1. Soften the labneh by whisking, add sugar, vanilla and cream and continue to mix.
  2. Then divide the cream into two. Add half raspberries, half lemon juice and zest and mix.
  3. Keep in the fridge.
  4. Once the cakes have cooled, put the two creams in different squeeze bags, attach them to the same end, and top the cupcakes.
  5. If you say you can’t do it with a cream bag, you can rub it with a spoon.