My Cupcakes

Lemon Cupcakes with Lemony Meringues

The cake ingredients:

3 cups all purpose flour
1 1/2 cups castor sugar
1 cup butter (200g) at room temperature
4 eggs at room temperature
1 tablespoon baking power
1 teaspoon vanilla
1 teaspoon salt
1/2 cup water + 2 table spoon lemon juice
2 lemon zest
Ready made lemon cured for the garnish.

Direction:

1. Whisk the butter & sugar until they become fluffy and creamy.
2. Add the eggs one at a time. Add the vanilla and the lemon zest with the last egg. Whisk well.
3. Combine and sift together; the flower, the salt & the baking powder.
4. Add the flour alternate with the water until it finishes. Fold the mixture well and turn it in cupcakes paper. Bake it in a 180 Celsius preheated oven for about 10-15 minutes or until the top of the cakes become golden colour.
4. Turn the cakes on a wiring rack to completely cool down.
5. Put 1 teaspoon of lemon curd on top of each cupcake and place on piece of the meringue on top of it.
6. Serve them with love.

The Meringue ingredients.

4 eggs whits at the room temperature.
113 powdered sugar
113 castor sugar
1 teaspoon lemon zest
1 teaspoon cream of tartar

Direction;

1. Whisk the eggs white until it becomes foamy.
2. Add the castor sugar gradually
3. Add the powdered sugar gradually.
4. Add the cream of tartar, the lemon juice, the zest and whisk until the hard peak.
5. Pipe the meringue into a lined with parchment paper tray. Bake in 100 Celsius over for 1 1/2 hours.
6. When time has finished just switch off the, open the over door little bit and leave the meringue to cool down slowly.
7. Use it for decorating your lemony cakes.
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Vanilla Cupcake

Ingredients

200g butter

1 cup sugar

4 eggs

1 tbs vanilla extract

2 1/2 white flour

1/2 tsp baking soda

1 tsp baking powder

3/4 cup milk or yoghurt

Directions

Sift all dry ingredients together and leave them aside. 

Whip the butter and  sugar until light and fluffy. add eggs and vanilla and mix until combine.

Add dry ingredients alternating between dry and wet ingredients. 

Divide between cupcakes tries that have been lined with cupcakes' paper. 

Bake in a 180C for 18 minutes.

Cool on wire rack.

Decorate when it completely cool.

Icing

200g butter

1/2 tsp vanilla

4 cups sugar

100 ml whipping cream

Direction

Combine all the ingredients together and blend in a food processes until pale and use immediately. 

The Cupcakes' Recipe

Ingredients:-

200 gms. butter

1 cup sugar

3 eggs

1 tsp vanilla

1 3/4 cups of  flour

1/4 cup cocoa powder + 1/2 cup of water to made a paste

1 1/2 tsp baking Powder

1/4 tsp Baking Soda

170 gms. of yoghurt 

Direction:

* Sift all the dry ingredients together and leave them a side.

* Beat butter and sugar until become creamy and fluffy.

* Add eggs to the batter one at a time and then add the vanilla with the last one and mix well.

* Add  the flour mix, the cocoa mix and the yoghurt alternately to the batter and mix well.

* Put 2 full tbls. in a lined cupcake tray. 

* Bake the cakes in an oven with a 180 degrees Centigrade for about 10-15 Mns.

* Cool the cakes on a wiring rack. Then decorate if desires.

P.S

All the ingredients have to be at room temperature.
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Carrot Cake

Ingredients:

2 cups Whole Wheat Flour

1 cup All-purpose Flour

½ cups Ground Flax Seed

1 teaspoons Baking Soda+ 1 teaspoons Baking Powder

2  teaspoon Ground Cinnamon

1 teaspoon Ground Ginger

½ teaspoons Ground Nutmeg

½ teaspoons Salt

1 teaspoon Vanilla Extract

1 cup Light Brown Sugar, Lightly Packed+ ½  cup white sugar

¼ cups Canola Oil

2 whole Eggs

½ cups Low Fat Plain Yogurt

2 cups Carrots, Grated

½ cups Golden Raisins

¾ cups Chopped Walnuts, Plus Extra For Topping Cupcakes

Garnishing:-

1 cup Confectioner's Sugar

8 ounces, weight Cream Cheese (regular Or Light)

Preparation Instructions

Carrot (cup) Cakes:

1. Preheat oven to 350 degrees and prepare muffin tins with paper baking cups.

2. In a medium bowl, mix flours, flax seed, baking soda, cinnamon, ginger, nutmeg and salt.

3. With an electric mixer, blend brown sugar, canola oil and vanilla extract. Add eggs one at a time.

4. Stir in yogurt, then carrots, then raisins and walnuts. Gradually stir in the flour mixture until combined (don’t over stir).

5. Spoon the batter into the prepared muffin tins. Bake for 20 minutes or until a toothpick comes out clean. Let cool completely.

Cream Cheese Frosting:

1. Using an electric mixer, whip cream cheese and confectioner’s sugar. Spread over each cupcake and top with some chopped walnuts.

Makes 2 dozen cupcakes

Lemon Cupcakes