Lemon Cupcakes Recipe
If you have been looking for the best recipe for lemon cupcakes, you have just found it. Simple to make yet delicious, the recipe from the KICA Academy definitely has to be in your collection.
This recipe makes 10 cupcakes
each is 80 grams approximately
each is 80 grams approximately
Table of Contents
Tools
You will find the list of recommended instruments below:
- Paper cupcake liners bottom diameter=5 cm, top diameter = 6 cm, height =4 cm, V=100 ml -10 pcs
- A stand mixer/hand mixer
- A whisk
- A silicone spatula
- Scales
- A strainer/sifter
- A piping bag – 3 pcs
- A knife
- A hand blender
- A saucepan
- A melon baller
- A round piping tip d=10 mm
- A zester
Citrus jelly
- 18 g of water for gelatine
- 8 g of sugar
- 4 g of pectin NH
- 80 g of water
- 47 g of lemon juice
- 25 g of lime juice
- 75 g of glucose syrup
- 25 g of honey
- Zest of 1 lime
1%
5%
3%
1%
30%
16%
9%
26%
9%
5%
3%
1%
30%
16%
9%
26%
9%
100%
Total weight: 285 g
1. Soak the gelatine powder in cold water for 10 minutes.
TIP: If you are using gelatine sheets, opt for Gold ones and use the same amount in grams. Soak them in large quantity of ice-cold water for 10 minutes, drain and use as indicated in the recipe.
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2. Mix the sugar with pectin using a whisk. This will help prevent the pectin from clumping.
3. Zest 1 lime trying to remove only the green part of the skin, otherwise the jelly will be bitter.
4. Combine water, lemon juice, lime juice, lime zest, glucose syrup and honey in a saucepan. Heat the mixture to 30 °C / 86 °F.
5. Gradually add the pectin and sugar mixture to the liquids, whisking constantly. Bring everything to a boil and keep it boiling for 5-10 seconds.
6. Remove the saucepan from the heat and pour the jelly into a clean bowl.
7. Cover the finished jelly with plastic wrap and put it in the fridge to cool down completely.
3. Zest 1 lime trying to remove only the green part of the skin, otherwise the jelly will be bitter.
4. Combine water, lemon juice, lime juice, lime zest, glucose syrup and honey in a saucepan. Heat the mixture to 30 °C / 86 °F.
5. Gradually add the pectin and sugar mixture to the liquids, whisking constantly. Bring everything to a boil and keep it boiling for 5-10 seconds.
6. Remove the saucepan from the heat and pour the jelly into a clean bowl.
7. Cover the finished jelly with plastic wrap and put it in the fridge to cool down completely.
Lemon cake
- Zest of 1 lemon
- 115 g of butter 82%
- 10 g of honey
- 55 g of sugar (1)
- 46 g of egg yolks
- 29 g of lemon juice
- 60 g of egg whites
- 55 g of sugar (2)
- 37 g of almond powder
- 4 g of baking powder
- 115 g of all-purpose flour
22%
2%
10.5%
9%
6%
11%
10%
7%
<1%
22%
100%
Total weight: 526 g
1. Preheat the oven to 165 °C / 329 °F. Prepare the baking tray and paper cups for cupcakes.
2. Sift the flour and mix it with the baking powder and almond powder with a whisk.
3. Zest 1 lemon. Make sure to remove only the yellow part of the skin, otherwise the zest will be bitter.
4. Combine the room temperature butter, honey, sugar and zest in a bowl of a stand mixer. Beat all ingredients on high speed with a paddle attachment until the mixture turns almost white and airy. It will take 10 minutes approximately.
5. Then gradually add room temperature egg yolks and lemon juice, mixing with a paddle attachment on medium speed. Mix until all ingredients combine. The mixture has to be smooth and homogeneous. Make sure to scrape the sides of the bowl occasionally.
6. Separately start whipping the egg whites, gradually adding sugar. Whip the mass into a medium-stiff and glossy meringue.
7. Gradually fold the meringue into the creamed butter and egg yolk mixture using a silicone spatula.
8. Gently fold the dry ingredients into the batter. There should be no lumps of unmixed flour in the batter.
9. Transfer the cake batter into a piping bag and pipe 50 grams of it into each paper cup. Fill no more than ¾ of the paper cup.
10. Bake for 10-12 minutes until the cupcakes rise. When ready, the toothpick, inserted in the centre of the cupcake, should come out clean and dry.
11. Transfer the cupcakes on a rack and leave them to cool down at room temperature.
2. Sift the flour and mix it with the baking powder and almond powder with a whisk.
3. Zest 1 lemon. Make sure to remove only the yellow part of the skin, otherwise the zest will be bitter.
4. Combine the room temperature butter, honey, sugar and zest in a bowl of a stand mixer. Beat all ingredients on high speed with a paddle attachment until the mixture turns almost white and airy. It will take 10 minutes approximately.
5. Then gradually add room temperature egg yolks and lemon juice, mixing with a paddle attachment on medium speed. Mix until all ingredients combine. The mixture has to be smooth and homogeneous. Make sure to scrape the sides of the bowl occasionally.
6. Separately start whipping the egg whites, gradually adding sugar. Whip the mass into a medium-stiff and glossy meringue.
7. Gradually fold the meringue into the creamed butter and egg yolk mixture using a silicone spatula.
8. Gently fold the dry ingredients into the batter. There should be no lumps of unmixed flour in the batter.
9. Transfer the cake batter into a piping bag and pipe 50 grams of it into each paper cup. Fill no more than ¾ of the paper cup.
10. Bake for 10-12 minutes until the cupcakes rise. When ready, the toothpick, inserted in the centre of the cupcake, should come out clean and dry.
11. Transfer the cupcakes on a rack and leave them to cool down at room temperature.
TIP: You may freeze the baked cupcakes for up to 1 month. Store them at -18 °C / 0 °F in a sealed container. When needed, defrost them at room temperature.
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Meringue
- Zest of 1 lime
- 75 g of egg whites
- 75 g of sugar
- 5 g of lime juice
48%
48%
4%
100%
Total weight: 155 g
1. Start making the meringue only when the cupcakes are baked and filled with the jelly.
2. Mix the egg whites with lime juice in a bowl of a stand mixer.
3. Whip the egg whites on medium speed, gradually adding sugar, to medium stiff peaks and a glossy texture.
4. Carefully zest the lime, removing only the green part. Fold the zest into the meringue using a silicone spatula. Do not mix for too long, otherwise the meringue will liquefy.
5. Transfer the meringue into a pastry bag fitted with a 10 mm round piping tip and use as fast as possible to prevent the meringue from deflating.
2. Mix the egg whites with lime juice in a bowl of a stand mixer.
3. Whip the egg whites on medium speed, gradually adding sugar, to medium stiff peaks and a glossy texture.
4. Carefully zest the lime, removing only the green part. Fold the zest into the meringue using a silicone spatula. Do not mix for too long, otherwise the meringue will liquefy.
5. Transfer the meringue into a pastry bag fitted with a 10 mm round piping tip and use as fast as possible to prevent the meringue from deflating.
Assembling and decoration
1. Preheat the oven to 200 °C / 392 °F.
2. Using a melon baller 3 cm in diameter, make an indent in the centre of each lemon cupcake.
3. Take the lemon jelly from the fridge and blend it with a hand blender until smooth. Transfer it into a piping bag. Fill each indent with the jelly (about 10 grams per cupcake).
4. Pipe the meringue on top of each cupcake in a flower shape. Using a sifter, dust a little bit of icing sugar on top of the meringue.
5. Put the cupcakes with the meringue in the oven for 3-5 minutes. The meringue should expand and turn golden brown, but not burnt.
6. Take the cupcakes out of the oven and let them cool down at room temperature for 10-15 minutes.
7. Then sprinkle them with some more icing sugar and pipe the lemon jelly in the centre of the meringue flower.
8. The ready cupcakes can be stored at room temperature for up to 3 days. Alternatively, you may freeze them and store in a sealed container for up to 1 month at -18 °C / 0 °F. However, it is better to freeze them without the meringue.
2. Using a melon baller 3 cm in diameter, make an indent in the centre of each lemon cupcake.
3. Take the lemon jelly from the fridge and blend it with a hand blender until smooth. Transfer it into a piping bag. Fill each indent with the jelly (about 10 grams per cupcake).
4. Pipe the meringue on top of each cupcake in a flower shape. Using a sifter, dust a little bit of icing sugar on top of the meringue.
5. Put the cupcakes with the meringue in the oven for 3-5 minutes. The meringue should expand and turn golden brown, but not burnt.
6. Take the cupcakes out of the oven and let them cool down at room temperature for 10-15 minutes.
7. Then sprinkle them with some more icing sugar and pipe the lemon jelly in the centre of the meringue flower.
8. The ready cupcakes can be stored at room temperature for up to 3 days. Alternatively, you may freeze them and store in a sealed container for up to 1 month at -18 °C / 0 °F. However, it is better to freeze them without the meringue.
