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Lemon Vanilla Cupcakes

Lemon Vanilla Cupcakes


Recipe Created By:
PreGel Professional Training Center

  • Components Of Recipe
  • Vanilla Cupcakes
  • Vanilla Buttercream
  • Final Assembly

Vanilla Cupcakes

225g (7.9oz)
175g (6.2oz)
5g (0.2oz)
4g (0.1oz)
4g (0.1oz)
57g (2.0oz)
75g (2.6oz)
100g (3.5oz)
60g (2.1oz)
160g (5.6oz)
15g (0.5oz)

Method of Preparation

  1. Preheat oven to 176°C/350°F. Line standard muffin tins with paper liners.
  2. Sift all of the dry ingredients together.
  3. Add the butter to the dry ingredients and mix until completely incorporated.
  4. Combine all of the liquid ingredients except the .
  5. Add the liquid ingredients to the dry ingredients in the bowl of a mixer and beat with a paddle on medium speed just until combined, about 30 seconds.
  6. Portion into muffin tins, and bake for about 12-14 minutes.
  7. Allow to cool.

Vanilla Buttercream

125g (4.4oz)
250g (8.8oz)
85g (3.0oz)
375g (13.2oz)
40g (1.4oz)

Method of Preparation

  1. In a mixing bowl fitted with a whip attachment, add egg whites.
  2. Place sugar and water in a pot on the stove and cook to 118°C/244°F.
  3. Very slowly add hot sugar to egg whites while whipping on medium-high speed.
  4. In a separate bowl, soften butter in a mixer using a paddle. Add .
  5. Add butter to meringue in small additions while mixing on low speed.
  6. Mix until evenly incorporated; use as needed in final assembly.

Final Assembly

A gosto

Method of Preparation

  1. Using a ring cutter, cut out the center of each cupcake.
  2. Fill cupcakes with .
  3. Top with Vanilla Buttercream.