Cupcakes: The Complete Guide to Making Beautiful and Delicious Cupcakes by Bjerknes Ingrid Hancock

Author:Bjerknes, Ingrid Hancock [Bjerknes, Ingrid Hancock]
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2012-07-15T21:00:00+00:00

LEMON BUTTER

1 cup (200 g) sugar

cup (40 g) cornstarch

¼ tsp salt

3 tbsp margarine, room temperature

cup (5.3 fl oz) warm water

3 egg yolks

4 tbsp freshly-squeezed lemon juice

zest of 1 lemon

MERINGUE

3 egg whites

cup (65 g) sugar

½ tsp cream of tartar

Preparation

• Preheat the oven to 350°F/175°C.

• Place 14 muffin cups in a muffin pan.

• Whisk all of the ingredients for the batter together. Whisk the batter until even.

• Fill the muffin cups two-thirds full.

• Bake the cakes in the middle of the oven for about 20 minutes.

• Remove them from the oven and cool them in the muffin pan for about 5 minutes. Move them onto a cooling rack, and let them cool completely.

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