Second Hand Orange Box, Installing Steam

Cakes (Cupcakes) Lemon

I made these cakes (cupcakes calls in Anglo-Saxon countries) for the birthday party of one of my friend, yesterday. I followed the recipe from the book of ' Hummingbird Bakery, the famous pastry shop in London, but introduces some changes, which use less sugar in the dough of cakes, to balance the sweetness of the icing, and include juice lemon in it to make it pleasantly tart). I also omitted from the coloring agent used sweets and sugar flowers and edible purple glitter as decoration.

INGREDIENTS (for 12 cupcakes)

For the cakes

• 120 grams of flour 00 g sugar 100
• 1 ½ teaspoon baking powder
• 2 teaspoons grated lemon rind
• 40 g butter at room temperature
• 120 ml of whole milk 1 egg

For the lemon glaze

• 250 g of icing sugar, sifted
• 80 g butter at room temperature
• 1 tablespoon of lemon zest
• 25 ml of whole milk
• The

lemon juice Preheat the oven to 170 ° C. Whisk together the flour, sugar, baking powder, lemon zest and butter, until it reaches a consistency similar to the sand.

stir in the egg and milk (pouring a little at a time) and be sure to obtain a homogeneous mixture, but made no blend for too long.

Put 12 cups in a baking muffins (the ones with the holes, if you do not have it, also used a normal pan) and pour in the mixture, in equal parts. Bake for about 20-25 minutes, or until a stuzzicandenti inserted into the center of one of the pies will not come out clean. Let them cool slightly in pan, then transfer them on a wire rack to cool completely them.

For the lemon glaze, whisk together the powdered sugar and butter, then add the milk, juice and the lemon zest and continue to whisk the ingredients for another 5 minutes, until the icing will be slightly soft.

Spread the frosting on the cupcakes, then decorate to your liking (I have I sprinkled edible glitter and then I put on a floret of each sugar).