Lemon Cupcakes Andy Chef. Recipe with poppy seeds, curd, cream, sweet

Posting in group: Baking

Cupcakes are small cakes measuring approximately 5–6 cm and weighing about 60–65 g. Their name “cupcake” translates as “cup cake” because initially such cupcakes were baked in cups. They come in different flavors and fillings. You can easily prepare similar lemon muffins at home using the recipes of the famous food blogger Andy Chef.

Such cakes first appeared more than 200 years ago in America. The idea of ​​a small cake for one person turned out to be very successful, and therefore cupcakes became a fairly common delicacy that began to be prepared in various parts of the world. Today they are served in all European countries, and recently this dessert has become popular in Russia.

Classic recipe from Andy Chef

This is a complete description of making cupcakes according to Andy Chef's recipe.

This dessert has a soft biscuit texture, as well as a strong, pleasant citrus taste and aroma.

Composition of ingredients

Necessary products.

For the test:

• butter – 100 g;
• egg – 2 pcs.;
• flour – 190;
• lemon (for juice and zest) – 1 fruit;
• sugar – 275 g;
• yogurt (5%), (without additives, can be replaced with sour cream) – 125 ml;
• baking powder – 1 tsp.

for Kurd:

• yolks – 4 pcs.;
• butter – 60 g;
• lemon juice – 115 ml;
• granulated sugar – 75 g;
• zest of 1 lemon.

for cream:

• corn syrup - 3 tbsp. l.;
• sugar – 170 g;
• water – 2 tbsp. l.;
• lemon juice – 0.5 tsp.

Step-by-step cooking process

Cooking technique:

1. First they make Kurd. To begin with, grate the zest using a fine-mesh grater.
2. After the citrus shavings are transferred to a saucepan
3. Then juice is poured into it. Yolks, sugar, and butter are also placed here.
4. Then this mixture is heated by turning on medium heat. It is continuously stirred with a whisk.
5. When it becomes thick and large bubbles form on the surface (they will burst), add starch. It is placed at the very beginning, if it is necessary for the mass to be thicker.
6. Next, the mixture is removed from the heat, and then filtered through a sieve.
7. Then the finished curd is transferred into jars. They are covered with film, but it should not touch the dessert.
8. When the curd has cooled, it is put in the refrigerator overnight. During this time it will acquire the necessary consistency.

How to prepare cream:

1. First, the proteins are combined with water and sugar. Corn syrup and lemon juice are also added here. Mix everything well.
2. Then the mixture is simmered in a water bath. The saucepan should not touch the water.
3. When the liquid in the lower pan begins to boil slightly, beat the cream mass with a mixer at low speed until the sugar crystals are completely dissolved.
4. Then the speed of the device is increased to maximum speed, working through the mixture for about 5 minutes.
5. After the mass becomes white, voluminous and glossy, the saucepan is removed from the bath.
6. Then beat the cream for another 1 minute.

Biscuit preparation technology:

1. First, mix the flour well with baking powder using a whisk or mixer.
2. Next, put butter at room temperature and sugar in another cup.
3. Afterwards they are beaten for about 2 – 3 minutes. using a mixer until the mixture becomes thick and liquid.
4. Then eggs are added one by one. Mix the mass well each time with a mixer.
5. Next, add yogurt, as well as zest and juice.
6. Then add flour mixed with baking powder into this mixture.
7. Then the ingredients are thoroughly mixed again.
8. Afterwards, the dough is placed into paper capsules placed in silicone molds. They are filled with mass to 2/3 of the volume.

9. Next, the cupcakes are baked for approximately 20 – 25 minutes. in the oven at a temperature of 160 - 170°.
10. Then the baked pieces are placed on a wire rack to cool.

Then the centers are removed from the burls, and the resulting holes are filled with lemon curd. They are topped with Swiss meringue cream.

What can I add?

Andy Chef's lemon cupcakes are also made with kefir or sour cream. And cream “caps” are made from soft cheese and cream. Cakes are decorated with pieces of marmalade, candied fruits, and nuts.

How to serve a dish

The cupcakes are served with tea or coffee, garnished with lemon zest shavings.

Step-by-step recipe with photos

Mix butter at room temperature with sugar well.

Add the eggs one at a time, mixing everything well.

Mix all dry ingredients thoroughly and add to the main mass in three additions, mixing well until smooth.

Pour in the milk and mix well again.

Place paper baskets in the mold. Using a piping bag, fill the muffin tin halfway.

Place any filling you like in the center, in this case I used chocolate and blueberries.

Fill with dough on top. Bake at 175 degrees for 15-20 minutes, checking with a wooden skewer. The muffins will crack and brown on top, this will guide you when they are ready. When the muffins have cooled, you can put them in the refrigerator under cling film, this will make them even better.

Cupcakes with lemon curd

These cakes have a refreshing citrus aroma.

Andy Chef's Lemon Cupcakes, Lemon Curd Recipe.

They are ideal as summer desserts during the hot season.

Composition of ingredients

What you will need:

Step-by-step cooking process

Stages of work:

1. First, the Kurd is prepared. Lemon juice is mixed with 4 tbsp. l. Sahara.
2. Then beat 2 eggs with 1 yolk.
3. Next, the egg mixture is poured into the lemon mixture. Add 20 g of butter, cut into pieces.
4. Then the egg-lemon mass is heated over a fire slightly below medium. It is simmered until it thickens (about 8 - 10 minutes).
5. Then it is removed from the heat, and then 2 tsp is added. zest.
6. Then the cream is covered with a lid to avoid the formation of a film. Afterwards it is left on the table to cool.
7. Next, knead the dough. To begin, beat the butter (150 g) with sugar (180 g).
8. Then I put 2 eggs and yolks in turn into this mixture.
9. Then half the flour, as well as zest and juice, are gradually added to the egg-butter mixture. Mix everything well.
10. Then pour out the remaining flour in parts again. Mix the ingredients again.
11. Next, the dough is laid out into molds.
12. Then the biscuits are baked for about 18 - 20 minutes. at a temperature of 180°.
13. Then they make the cream. Beat egg whites (3 - 4 pieces) well with powdered sugar with a mixer until stiff peaks form.
14. Next, holes are cut in the mouth guards using a knife. The tops of the removed cores are also cut off.
15. Then the cupcakes are filled with curd and covered with cut off tops.

16. Then a protein cream in the form of a meringue is applied to them.

Afterwards, the cakes are sent to an oven preheated to 200°. They are baked for about 5 minutes. until browned.

How to serve a dish

Cupcakes are served with hot coffee or tea.

Basic recipe

The classic version of cupcakes usually includes a small set of ingredients. Butter, flour, eggs and sugar are almost always available in any kitchen. The ingredients of the recipe can be changed. And then new types of dessert will appear at the output. Just adding spices will help create a completely new sound for the mini-cake. However, most often cupcakes are distinguished by their decoration, acquiring not only external features, but also other flavor shades.

So, for a slightly modernized basic recipe you will need:

• Plain flour mixed with baking powder - 2.5 cups.
• Butter (butter) - 200 g.
• Sugar (it is better to use fine or even powdered sugar) - 1 cup.
• Eggs - 3 pieces.
• Milk - half a glass.
• Vanilla extract - 1 teaspoon or vanillin on the tip of a knife.

With poppy seeds

Lemon cupcakes can be made with various toppings, such as poppy seeds. Andy Chef's original recipe calls them muffins. However, these two desserts are almost indistinguishable from each other. Except that the mouth guards are covered with cream caps, but the muffins are not.

Composition of ingredients

List of necessary products.

Dough:

• butter (85.2%) – 195 g;
• lemon juice – 65 ml;
• flour – 160 g;
• zest 2 - 3 tbsp. l.;
• egg – 170 g;
• poppy seed – 1 tbsp. l.;
• sugar – 230 g;
• baking powder – 4 g.

cream:

• powdered sugar – 200 g;
• cream – 300 ml;
• mascarpone – 250 g.

Step-by-step cooking process

Cooking technique:

1. First, combine the flour with baking powder, and then mix them until smooth.
2. Next, melt the butter in a saucepan.
3. Then beat the eggs and sugar in a blender.
4. Then the dry mixture is gradually added to the egg substance. Do not knead the mixture for a long time - about 20 - 30 seconds. at intervals.
5. Then, at the end of the process, juice, zest, and poppy seeds are added. It is not soaked, it is already ready to eat.

6. Then mix all the ingredients with a spatula.
7. Next, the dough is put in the refrigerator for about 12 – 26 hours.
8. Then the mass is laid out in paper baskets placed in molds.
9. Afterwards, the cakes are baked for approximately 25 - 35 minutes. at t 160°.
10. The trays are then decorated with cream.

How to prepare the cream base:

1. First, the cheese is mixed with powdered sugar.
2. Then whip the cream well with a whisk.
3. After the cheese mixture, 1 tbsp. l. put into the creamy mass, while simultaneously mixing it with a mixer at low speed.
4. Then the cream is colored with gel dye in the desired shade.

How to serve a dish

These cakes are served with tea or coffee. They are sprinkled with poppy seeds on top.

Sweet cupcakes with cream cheese

Andy Chef's lemon cupcakes are also topped with cheese frosting.

This creamy base perfectly emphasizes the lemon flavor of the curd and the tenderness of the biscuits.

Composition of ingredients

What will you need?

For the test:

For Kurd:

for cream:

Step-by-step cooking process

Cooking technology:

1. First of all, beat soft butter with sugar in a mixer until the mass becomes fluffy and homogeneous.
   Read also:  Classic recipe for cheesecake with mascarpone cheese
2. Then add the eggs one at a time, continuing to work with the mixer.
3. Then add grated zest, as well as juice and sour cream.
4. Afterwards, mix everything well with a spatula or mixer whisk.
5. Next, sifted flour and baking powder are poured into this mixture. It is poured in 2 stages.
6. Then the ingredients are mixed well.
7. Then the dough is poured into molds 2/3 full.
8. Next, the pieces are baked for about 20 - 25 minutes. at a temperature of 170°.
9. Kurd is prepared in advance according to the recipe presented above.
10. Afterwards a cream base is made. Place all ingredients in a mixer and then beat them well until smooth.
11. Cooled cupcakes are filled with curd and decorated with cream colored with gel coloring.

How to serve a dish

These cakes are served with unsweetened tea or coffee. They are decorated with decorative elements made from mastic.

Fresh Lime Cupcake Recipe:

1. Preheat the oven to 180 degrees. Grease and flour the pan. 2. Sift flour, baking powder and salt. 3. Beat butter and sugar into cream. Beat the eggs one at a time until each one is scrambled. 4. Switch the mixer to low speed and gradually add the dry ingredients, lime zest and juice, and milk. 5. Transfer the dough into the mold. Bake for 25 -30 minutes. 6. Leave the cake in the pan for 10 minutes. Place on a wire rack and let cool completely. 7. Decorate with powdered sugar.

My small changes: I squeezed out more juice than in the recipe. I decorated it not with powdered sugar, but with lemon glaze from Dr. Otker. The cupcake is very tasty!!! I recommend!

How will it look like?
Fresh Lime Cupcake

A cupcake with an extraordinary aroma! Recipe from the book “Baking. Great Encyclopedia”, trans. from English 2004

Category: Baking › Dough products › Cupcakes

Ingredients for Fresh Lime Cupcake:

Cupcakes with milk

Andy Chef's lemon cupcakes can be made by modifying the recipe and adding other ingredients as you wish.

Preparation next.

Composition of ingredients

Required products.

For the test:

• sugar – 200 g;
• milk – 100 ml;
• baking powder (or soda - 1 tsp) - 2 tsp;
• flour – 350 g;
• lemons - 2 citruses;
• salt - to taste;
• vanillin – 1 tsp;
• butter – 110 g.
• egg – 3 pcs.;
• poppy – 90 g;

for cream:

• cheese (like Philadelphia) – 100 g;
• zest of 2 lemons and juice of ½ part of the fruit;
• powdered sugar – 300 g;
• butter – 60 g;
• vanilla – 3 g.

Step-by-step cooking process

Cooking method:

1. To begin, preheat the oven to 175°C.
2. Next, the eggs are ground with sugar and vanillin using a mixer.
3. Then the butter is melted over low heat, and then milk is poured into it. Mix everything thoroughly.
4. Then add the milk-butter mixture to the egg-sugar mixture, continuing to work with the mixer.
5. Next, the flour is mixed with salt and baking powder, and then sifted.
6. The dry mixture is poured into the egg mass. Mix the ingredients carefully with a spoon. Then poppy seeds are added here, as well as juice and zest.
7. Next, the kneaded dough is laid out in molds. They are filled to ¾ of the volume.
8. Afterwards the cupcakes are baked for about 15 minutes.
9. Then the cooled trays are spread with cream and sprinkled with poppy seeds on top.

How to serve a dish

These cakes are served for any special occasion - birthdays, youth parties, children's parties.

Lemon chocolate cupcakes

Chocolate perfectly emphasizes the lemon flavor of the burls.

In addition, this dessert has an extraordinary chocolate-citrus aroma.

Composition of ingredients

Product set:

Step-by-step cooking process

Cooking steps:

1. First, the flour is combined with cocoa and baking powder. 50 g of softened butter, 100 g of granulated sugar, 1 egg are also placed here. Warm milk is also poured in.
2. Then beat this mixture with a mixer.
3. Then they put chocolate in it, broken into small pieces. Mix everything thoroughly.
4. Next, the molds are filled with dough to 2/3 of the volume.
5. Afterwards, the biscuits are baked for about 15 – 20 minutes. at t 180°.
6. Then beat 50 g of butter with 100 g of powdered sugar until smooth.
7. Then the juice of half a lemon is poured into this mass and the zest of the whole fruit is added. Cheese and vanilla are also added.
8. Afterwards, all components are carefully mixed.
9. Then the resulting mass is sent to the refrigerator.
10. Next, prepare the filling. First, 1 yolk is ground with 50 g of sugar.

11. Then juice and grated zest are added to the yolk mixture.
12. The composition is simmered over low heat or a water bath until it thickens. It is stirred continuously. You can also add starch here to make the mass thicker.
13. Next, add 15 g of oil to this mixture and mix everything. The filling is left to cool.
14. Afterwards, the tops of the baked burls are cut off and the pulp is scooped out with a spoon.

The biscuits are then filled with lemon filling. The tops are decorated with cream and berries.

How to serve a dish

These cakes are served with hot tea or coffee.

Useful tips

Various secrets and tricks will help you make perfect cupcakes.

Adviсe:

• The oil should be at room temperature so that no lumps form while mixing. Therefore, it is taken out of the refrigerator approximately 2 - 3 hours before the start of preparing the muffins.
• Biscuits rise well thanks to baking powder, which means that the dough should not be beaten too much. Simply mix all the ingredients until smooth.
• First, when kneading the dough, add half the flour and milk in equal proportions. Then the components are mixed, and then the rest of their parts are added. Then the ingredients are mixed again. This technique helps to avoid the formation of lumps in the mass.
• Paper capsules are the most successful solution for baking cupcakes. This layer prevents the biscuit dough from sticking to the molds. In addition, quite often such cupcakes are served at various events, which means they can be picked up without getting dirty.

• As you know, butter makes a yellowish cream. Therefore, blue dye added to it can give the creamy mass a tiffany shade.
• Typically, paper baskets are filled 2/3 full. If, when baking, the tops of the cakes rise greatly and begin to resemble the tops of volcanoes, it means that the molds were filled with an excessive amount of dough, or the oven temperature was set too high.
• When preparing cream cheese, chilled cheese is used, otherwise the product begins to separate, which means it will not acquire the required consistency. Also, do not knead it for too long, otherwise the mass will become very dense and will not hold its shape well.
• The filling is added to the finished cakes. A little biscuit is removed from their centers, and the resulting recesses are filled with it. Otherwise, the cream or curd baked with the dough will simply burn, which will ruin the taste of the dessert.
• It is advisable to serve the cupcakes at room temperature. Because the cream of the dessert immediately offered in their refrigerator will be too dense, and its fatty consistency will overwhelm the taste of the biscuits.
• Andy Chef's lemon cupcakes are best decorated with grated zest on top of the cream. Chocolate chips or fresh berries would also be a good decoration.

Preparation

At the first stage, soft butter is whipped with powder and vanilla. Then eggs are added to the mixture - you need to add them one at a time. The next step is adding flour and milk. They can be introduced in parts, alternating with each other, so that the consistency does not become too liquid or dry during the mixing process.

When the mass becomes homogeneous, it is laid out in molds. You can use silicone, paper, ceramic or metal - it doesn’t matter. The main thing is to pre-lubricate the last two types of dishes from the above options with oil. The forms are filled two-thirds full with dough.

Cupcakes are baked for 15-20 minutes at 180º. The finished products are left in the molds for a short time. Then they are taken out, cooled and decorated.