Lemon Cupcake

2½ cups butter or 600 g

1 cup sugar or 240 g

 

20 g lemon zest, zest of 3 lemons 

10eggs

1 tin

2/3 can

4½ cups plain flour or 600 g 

4teaspoons baking powder

For the frosty topping

3 egg whites

 

5 g lemon zest, zest of half a lemon

1/3 cup sugar or 80 g

100 g butter, softened

1/3 can

NESTLÉ® Cream or 60 g

½ teaspoon yellow coloring

Using a mixer with paddle, combine the butter, sugar and lemon

zest and whip for 10 minutes until creamy. Gradually add the eggs,

NESTLÉ® Sweetened Condensed Milk and NESTLÉ Cream to the

mixture, stirring constantly.

Sift the flour and baking powder and mix them gently with the

mixture using a spatula. Put the mixture in a piping bag with a plain

 nozzle and fill the paper cups to ¾ each

Preheat the oven at 200 ºC and bake for 15-20 minutes until it gets

a light brown color on top

To prepare the frosty topping, whip the egg whites, lemon zest and

sugar using bain-marie until warm.

In a mixer with whisk, add the butter to the mixture and whip until

cool and fluffy, and then add the NESTLÉ® Cream and yellow

coloring and mix using a spatula

Decorate the cupcakes with the frosty topping and serve

NESTLÉ® Cream or 110 gNESTLÉ® Sweetened Condensed Milk or 397 g