Sweet and sour are the perfect combination in this cupcake.
Preparation time: 1h30min
5 whole eggs (separate yolks and whites. 2 egg whites for the batter, 3 for the cream)
12 tablespoons sugar
2 tablespoons butter, softened
8 tablespoons all-purpose flour
3/4 cup milk
1 tablespoon baking powder
1 (14 oz) can sweet condensed milk
1 – In a mixer, mix 5 egg yolks, 8 tablespoons sugar and butter. Beat until it gets lighter.
2 – Add flour and milk and beat some more time.
3 – In a separate bowl, beat 2 egg whites into snow.
4 – Using a spoon, incorporate to the batter: egg whites, baking powder and grated lemon peels.
5 – Place the batter into the cupcake pan, filling it to 2/3.
6 – Bake at 350°F for about 20 minutes.
7 – After baking the cupcakes, put the cream and then the topping.
8 – Return to oven until the topping is golden (for about 3 minutes).
1 – In a bowl, mix condensed milk and juice of 3 lemons.
1 – Whisk 3 egg whites into snow.
2 – Add 4 tablespoons sugar and beat 1-2 minutes more, until it is consistent.
- To bake a Lemon Cake instead of cupcakes: on step 5, place batter into a greased and floured pan. Step 6: bake at 350°F for about 35 minutes.
- Add some diced walnuts to the batter.