Kitchen Capers Forum Index Kitchen Capers
People learn from one another, just as iron sharpens iron. Proverbs 27:17
 
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 
 Back to Kitchen Capers Home
Lemon Cupcakes with Ice Cream(rec n pic)

 
Post new topic   Reply to topic    Kitchen Capers Forum Index -> Sponge & Chiffon Cakes
View previous topic :: View next topic  
Author Message
Gina
super Chief


Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Mon Mar 16, 2015 11:04 am    Post subject: Lemon Cupcakes with Ice Cream(rec n pic) Reply with quote





Using the Stadter's Chocolate Marshmellow Tray..I don't know why they call it a marshmellow tray..


Cooled, removed from tray


Baking in progress..



Makes 12 cupcakes
Ingredients A
100g Plain flour (I use the Blue Jacket Plain Flour)
zest from 1 lemon
40ml fresh milk
60ml sunflower oil
4 egg yolks

Ingredients B
4 egg whites
80g fine sugar

Method
1. Beat egg yolks until creamy. Add milk, lemon zest and lightly beat till its well combined.
2. Fold in flour with egg yolk batter till its evenly mixed leaving no traces of flour.
3. Whip egg whites till foamy and add sugar to whip until soft peak.
4. Mix the 2 batters together until its well combined.
5. Pour into cake pan.
6. Bake at preheated oven 170 deg C for 25 mins. Remove to cool before removing from pan.

Vanilla Ice Cream
Ingredients

500g Dairy Whipping Cream
50g icing sugar
1 tbsp Vanilla Bean Paste(I use Nielsen-Massey Vanilla Bean Paste)

Method
1. Add all the ingredients into the mixer bowl and whip till stiff peaks.
2. Leave it in the fridge to chill before using.

Cherry Glazing
Ingredients

12 pcs of pitted cherry(from canned)
2 tbsp Elderberry Extract


Method
1. Put these 2 ingredients into a small bowl and let it sit for 1 hour.

Method to Assemble
1. Put ice cream into piping bags with a star nozzle and pipe onto the cooled cupcakes. Piped onto the round surface.
2. Top with a cherry that is glazed with Elderberry paste.
3. Drizzle a tablespoon of elderberry paste over the top of the cherry for it to flow down the cream.
4. Freeze for 2 to 3 hours then serve cold..!
_________________
Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
Back to top
View user's profile Send private message Send e-mail Visit poster's website
Display posts from previous:   
Post new topic   Reply to topic    Kitchen Capers Forum Index -> Sponge & Chiffon Cakes All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2005 phpBB Group