LEMON
CUPCAKES
Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
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Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
LEMON CUPCAKES
for 9 cupcakes
GELATINE MASS
Ingrеdients Total weight: ~ 21 g 100%
Powdered gelatine 200 Bloom 3g 14%
Cold water 18 g 86%
1 Pour the powdered gelatine into a clean container and add cold water. Gently stir with a whisk.
2 Place the mixture in the fridge for 10-15 minutes for the gelatine to swell and bloom.
3 Then take the mass out of the fridge and melt it. If there is any foam, remove it with a sieve.
4 Put the mass back into the fridge to set completely. Then cut it into cubes with scissors so it can
be weighed and worked with more conveniently. The ratio of gelatine to water should always be
1:6 (one part of gelatine and six parts of water).
5 You can make the gelatine mass in advance and store it in the fridge for up to 2 days.
TIP
If you are using gelatine leaves, take the same weight of them as you would with powdered gelatine and soak them in
cold water. The gelatine leaves will absorb the right amount of water they need. Then squeeze them and use them as
required.
CITRUS JELLY
Ingrеdients Total weight: ~ 287 g 100%
Gelatine mass 21 g 7%
Sugar 8g 3%
Pectin NH 4g 2%
Water 80 g 27%
Lemon juice 47 g 16%
Lime juice 25 g 9%
Glucose syrup 75 g 26%
Honey 25 g 9%
Zest of 1 lime 2g 1%
1 Mix the sugar with the pectin using a whisk. This will help prevent the pectin from clumping.
2 Grate the zest of one lime, trying only to remove the green part of the skin, otherwise the jelly will
be bitter.
3 Combine the water, lemon juice, lime juice, lime zest, glucose syrup and honey in a saucepan.
Heat to 30 °C / 86 °F.
4 Gradually add the pectin-sugar mixture to the saucepan, whisking constantly. Bring everything to
a boil and let it boil for 5-10 seconds.
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Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
LEMON CUPCAKES
for 9 cupcakes
CITRUS JELLY
5 Remove the saucepan from heat and add the gelatine mass, stirring until it dissolves.
6 Pour the jelly into a clean container, cover it with cling film in contact, and place it in the fridge to
cool down completely.
LEMON CAKE BATTER
Ingrеdients Total weight: ~ 530 g 100%
Butter 82% 115 g 22%
Honey 10 g 2%
Sugar (1) 55 g 10%
Egg yolks 46 g 9%
Lemon juice 29 g 5%
Egg whites 60 g 11%
Sugar (2) 55 g 10%
Almond powder 37 g 7%
Baking powder 4g 1%
All-purpose flour 115 g 22%
Zest of 1 lemon 4g 1%
1 Sift the all-purpose flour and use a whisk to mix it with the almond powder and baking powder.
Put the dry ingredients aside.
2 Cream the butter, sugar (1), honey and lemon zest in the mixer bowl using a paddle attachment.
Whip on high speed until the mixture turns airy and almost white.
3 Turn the speed to medium, and add the egg yolks followed by the room temperature lemon juice.
Mix until the mixture is smooth. Scrape the sides of the bowl occasionally.
4 Put the egg whites into the mixer bowl and start whipping them on medium speed. When they
have foamed up slightly, add sugar (2). Whip until the meringue increases in volume.
5 Carefully fold the meringue into the butter mixture in three additions using a spatula.
6 Gradually add all the dry ingredients and mix with the spatula until well-combined.
7 Transfer the batter into a piping bag and pipe about 50-55 g of vanilla cake batter into 9 paper
cupcake molds (bottom d=5 cm, top d=6.5 cm, h=4 cm, v=8.5 ml).
8 Bake the cupcakes at 165 °С / 329 °F for about 15 minutes in a ventilated oven. Check if they are
ready by inserting a toothpick into the baked cupcake. It should come out clean and dry.
9 Leave the cupcakes at room temperature to cool down completely.
TIP
You may freeze the baked cupcakes for up to one month. Store them at -18 °C / 0.4 °F in a sealed container. When
needed, defrost them at room temperature.
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Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
LEMON CUPCAKES
for 9 cupcakes
ASSEMBLING THE CUPCAKES
Ingrеdients
Baked chilled cupcakes
Stabilized citrus jelly
1 Remove the citrus jelly from the fridge and process it with a hand blender until smooth. Transfer
it to a piping bag.
2 Using a melon baller 3 cm in diameter, make a hole in the centre of each lemon cupcake.
3 Fill each cavity with the jelly (about 10 g per cupcake).
4 Place the cupcakes in the fridge until it is time to decorate them.
MERINGUE
Ingrеdients Total weight: ~ 157 g 100%
Egg whites 75 g 48%
Sugar 75 g 48%
Lime juice 5g 3%
Zest of 1 lime 2g 1%
1 Start making the meringue only once the cupcakes are baked and filled with the jelly.
2 Mix the egg whites with the lime juice in a mixer bowl.
3 Whip the egg whites on medium speed, gradually adding the sugar, until medium stiff peaks are
formed and a glossy texture is obtained.
4 Carefully zest the lime, removing only the green part. Fold the zest into the meringue using a
silicone spatula. Do not mix for too long, otherwise the meringue will liquify.
5 Transfer the meringue into a pastry bag with a 11 mm round piping tip and use as fast as
possible to prevent the meringue from deflating.
Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
LEMON CUPCAKES
for 9 cupcakes
DECORATING THE CUPCAKES
Ingrеdients
Assembled cupcakes
Meringue
Icing sugar Sufficient quantity
Leftover citrus jelly
1 Pipe the meringue on top of each cupcake in a flower shape. Using a sifter, sprinkle a little bit of
icing sugar on top of the meringue.
2 Place the cupcakes topped with meringue in the oven for 3-5 minutes. The meringue should rise
and turn golden brown.
3 Take the cupcakes out of the oven and let them cool down to room temperature for
10-15 minutes.
4 Then sprinkle them with some more icing sugar and pipe the citrus jelly in the centre of the
meringue flower.
5 The finished cupcakes can be stored at room temperature for up to 3 days. Alternatively, you can
freeze them and store them in a sealed container for up to one month at -18 °C / 0.4 °F. However,
it is best to freeze them without the meringue.
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Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
