°2 eggs
°2 glasses of sugar
°1 sachet of vanilla sugar
°1 glass of milk
°3 glasses of flour
°1 packet of dry yeast
°1 glass of oil
°6 cl of lemon juice
°lemon zest
°6 lemons
°250g sugar
°3 eggs
°100g butter
°lemon zest


1 For the cakes:

2 Preheat the oven th.6 (180ºC).

3 In a bowl, mix, gradually incorporating the eggs, sugar, vanilla sugar, milk, flour, baking powder, oil, lemon juice and zest.

4 Butter your cupcake molds and pour the batter into them (or pour directly into your cupcake cases).

5 Bake for 15 minutes then let cool.

6 For the lemon curd:

7 In a glass bowl, beat the eggs. Add sugar, butter and mix.

8 Grate the zest of 2 lemons and add them to the salad bowl.

9 Squeeze the remaining lemons. Add them and their juice and mix with a wooden spoon.

10 In a saucepan, bring water to a boil and place the bowl on top (bain-marie).

11 Stir constantly for about 15 minutes, until the cream is thickened and coats the spoon well.

12 Above all, do not boil.

13 Then spread the cream on your cooled cupcakes with a piping bag and decorate with some lemon zest.

Fill a piping bag


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