It's too pretty to eat!
Enjoy the burst of citrus flavor and the scent of these zesty lemon cupcakes!
1 3/4 cups all-purpose flour
1/4 cup cornstarch
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cups unsalted butter
1 1/4 cups granulated sugar
2 whole lemons, zested
2 large eggs
1 cup fresh milk
1 whole lemon, juiced
1/2 1-kilo pouch whipping cream, Chilled
1/4 cup cold water
1 teaspoon vanilla extract
yellow food coloring, as needed
Preheat oven for about 350 degrees F (180 degrees C) for 10 minutes.
For the cupcake batter, start by sifting all-purpose flour, cornstarch, baking powder, and salt into a large bowl. Mix them all together. Set aside.¬†
Use a hand mixer or stand mixer on¬†medium speed¬†and beat unsalted butter, granulated sugar, and the zest in another large bowl. Whisk ingredients together until¬†mixed well, or until mixture¬†looks fluffy.
Add eggs one at a time and beat until well mixed. Stop the mixer.
Add the milk and juice of 1 lemon.¬†Use the mixer again to mix them all together until they are incorporated.
Gradually add the mixed dry ingredients. Mix well.¬†
Scoop 1/4 cup batter into 18 cupcake liners.¬†
Bake for about 15 to 20 minutes or until a toothpick inserted in the middle comes out clean.¬†Make them cool on a cooling rack and set aside.
For the frosting, beat whipping cream for 2 minutes using an electric hand mixer or stand mixer on medium speed. Gradually add¬†cold water then mix it again for 5 minutes. Continue beating on high speed until stiff peaks form.
Add the 1 teaspoon of vanilla extract. Mix it again for about 20 to 30 seconds.
Once the whipping cream is ready, put half of the whipping cream in a small bowl and add the yellow food coloring. Hand mix it with a spoon until incorporated.
Transfer and then roll the yellow whipping cream in¬†plastic wrap until it's half the size of a pastry piping bag. Do the same for the white whipped cream in another plastic wrap.¬†
Place your desired design of piping tip into a piping bag then put the two whipping creams (yellow and white) together in one pastry bag. Add frosting to your cooled cupcakes.
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