By Atomic Love Baking
<h2>Royalties</h2>
Cupcakes
Unsalted butter 110 g
Salt 0.5 g
Sugar 100 g
Peel the lemon peel 10 g
Egg liquid 110 g
Vanilla extract 2 drops
Low gluten flour 110 g
Aluminum-free baking powder 2.5 g
Lemon juice 20 g
Lemon curd
Egg liquid 50 g
Sugar 50 g
Lemon juice 50 g
Peel the lemon peel 7 g
Butter 50 g
Lemon cream
Light cream 200 g
Lemon curd 90 g
Garnish with cream
Light cream 60 g
Granulated sugar 8 g
Yellow pigment to taste
Green pigment to taste
Mounted mouth 349#/7 #
<h2>Practice steps</h2>
1, sugar and lemon peel cut mixed evenly and set aside Egg liquid add 2 drops of vanilla essence to spare butter + salt slightly beaten, sugar added to the butter three times to beat at medium speed; egg liquid is added to the butter 6-7 times, and then added once after each whisk, until the egg mixture is all mixed into the butter.
2: Mix low gluten flour + aluminum-free baking powder, sift into the butter and mix evenly, add 20g lemon juice and continue to cut and mix evenly. Put it in a paper cup (depending on the size of the cup, my medium size is 55g-57g), wind stove 165 degrees for 20 minutes, let cool and set aside.
3, make lemon curd: egg liquid + sugar heating mixed sugar melting, add lemon juice to mix evenly, add butter to heat until the butter melts, boil into a paste-like veneer cover plastic wrap and let cool for later.
4: Whisk with light cream, add lemon curd, electric whisk at medium speed and set aside
5. Start assembling: Hollow out the middle of the cupcake, leave a small piece of the complete as a lid, and squeeze the lemon curd in the middle to cover the reserved cake pieces. The surface is coated with lemon cream and the surface is decorated with flowers.
6. Done
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