- 2.5 cups butter
- 1 cup Sugar
- 20 g Lemon zest
- 10 Eggs
- 1 tin NESTLÉ Sweetened Condensed Milk
- 2 cans NESTLÉ Cream
- 4.5 cups Plain flour
- 4 teaspoons Baking powder
- For the frosty topping:
- 3 Egg whites
- 5 g Lemon zest
- 1 cup Sugar
- 100 g butter
- 1 tin NESTLÉ Cream
- 0.5 teaspoon yellow coloring
Lemon Cupcake
INGREDIENTS
Lemon Cupcake with
Lemon Cupcake with 
- 2.5 cups butter
- 1 cup Sugar
- 20 g Lemon zest
- 10 Eggs
- 1 tin NESTLÉ Sweetened Condensed Milk
- 2 cans NESTLÉ Cream
- 4.5 cups Plain flour
- 4 teaspoons Baking powder
- For the frosty topping:
- 3 Egg whites
- 5 g Lemon zest
- 1 cup Sugar
- 100 g butter
- 1 tin NESTLÉ Cream
- 0.5 teaspoon yellow coloring
NUTRITIONAL INFORMATION
Lemon Cupcake with
Lemon Cupcake with
- Energy 476 (Kcal)
- Protein 7.7 (g)
- Total Fat 30 (g)
HOW TO PREPARE
Lemon Cupcake with
Lemon Cupcake with
1
Using a mixer with paddle, combine the butter, sugar and lemon zest and whip for 10 minutes until creamy. Gradually add the eggs, NESTLÉ Sweetened Condensed Milk and NESTLÉ Cream to the mixture, stirring constantly.
2
Sift the flour and baking powder and mix them gently with the mixture using a spatula. Put the mixture in a piping bag with a plain nozzle and fill the paper cups to ¾ each.
3
Preheat the oven at 200 °C and bake for 15-20 minutes until it gets a light brown color on top.
4
To prepare the frosty topping, whip the egg whites, lemon zest and sugar using bain-marie until warm.
5
In a mixer with whisk, add the butter to the mixture and whip until cool and fluffy, and then add the NESTLÉ Cream and yellow coloring and mix using a spatula.
6
Decorate the cupcakes with the frosty topping and serve.
REVIEWS
Lemon Cupcake with
