Lemon Cupcakes Touch

Ingredients of Lemon Cupcakes Touch:

Lemon Cupcakes Touch Recipe
Yeast: 15 g
Milk: 8 tablespoons
Eggs: 3
Fine corn flour cornstarch: 1 cup
Flour: 1 cup
Lemon peel: 1
Sugar: 1 cup
Sunflower oil : 1 cup
Lemon grated: 1

Preparation method of Lemon Cupcakes touch:

Fry 1 cup sunflower oil 1 lemon zest and let cool. 3 Whisk the eggs and add the yolks, 1 cup sugar, 1 lemon rind and add the reserved oil, move well. Mix 1 cup flour, 1 cup corn fine flour and cornstarch 15 grams yeast, gradually add mass until tender.
Heat oven to 180 degrees, put the molds in the tray and moisten with oil. Fill them just under half and sprinkle with sugar. The ten minutes or so and we will be ready.

Serving:

3-5 People.

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