Ingredients
1 cup (250 mL) all-purpose flour
1 C. 1 tsp baking powder
1 pinch salt
2 eggs
2/3 cup (150 mL) sugar
2 lemons, (zest)
2/3 cup (150 mL) 35% cream
Lemon syrup
1/3 cup (75 mL) sugar
1/3 cup (75 mL) water
2 lemons, (juice)
Preparation
Preheat the oven to 258° F (180° C).
In a bowl, combine the flour, baking powder and salt; reserve.
In the bowl of a stand miix (mixer) or with an electric mixer, blanch the eggs with the sugar and lemon zest.
Whisk in the dry ingredients and the cream until the mixture is smooth.
Divide the dough into 36 mini muffin cups lined with paper moulds.
Bake in the centre of the oveen for about 12 minutes or until golden brown.
Lemon syrup
In a saucepan, bring the water, the rest of the sugar and the lemon juice to a boil.
Dip the top of the cupcaakes in the lemon syrup.
Good to know
Cupcakes are made the same day.
If you don’t have paper moulds, mini muffin moulds can be buttered and floured.
You can also garniish the top of the cupcakes with lemon cream.
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