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Lemon and Anise Cupcakes
2013-08-06
https://www.metro.ca/userfiles/image/recipes/cupcakes-anis-citron-5414.jpg
PT25M
PT12M
PT1H37M
Preheat oven to 350°F (180°C).In a large bowl, with an electric mixer, cream butter and sugar until light and fluffy.Add eggs, one at a time, beating constantly, then add aniseed and lemon peel.In another bowl, combine flour, salt, baking powder and baking soda. Stir into creamed mixture, alternating with milk, but finishing with dry ingredients.Line the cups of a mini-muffin tin with baking-cup liners. Add batter.Bake 12 minutes or so and cool on a rack.White Chocolate Icing :Melt chocolate with butter and cream in a double-boiler or the microwave.Transfer to a large bowl and refrigerate for at least 1 hour. With an electric mixer set at medium, beat into soft peaks.Ice cupcakes.
30
Chef Josée Robitaille
5
1
5
5
cupcake:
1/2 cup (125 mL) butter
3/4 cup (190 mL) sugar
2 egg
3/4 tsp. (3 mL) aniseed
peel of 1/2 lemon, grated
1 1/2 cups (375 mL) all-purpose flour
1 pinch Salt
1/2 tsp. (2 mL) baking powder
1/2 tsp. (2 mL) baking soda
1/2 cup (125 mL) milk
white chocolate icing:
3 oz (90 g) white chocolate, chopped
2/3 cup (170 mL) heavy cream 35% m.f.
2 Tbsp. (30 mL) butter
Lemon and Anise Cupcakes
30
cupcakes
0:25
Preparation
0:12
COOKING
1:37
TOTAL TIME
Ingredients
-
cupcake:
-
1/2 cup
(125 mL)butter
-
3/4 cup
(190 mL)sugar
-
2
egg
-
3/4 tsp.
(3 mL)aniseed
-
peel of 1/2 lemon, grated
-
1 1/2 cups
(375 mL)all-purpose flour
-
1 pinch
Salt
-
1/2 tsp.
(2 mL)baking powder
-
1/2 tsp.
(2 mL)baking soda
-
1/2 cup
(125 mL)milk
-
white chocolate icing:
-
3 oz
(90 g)white chocolate, chopped
-
2/3 cup
(170 mL)heavy cream 35% m.f.
-
2 Tbsp.
(30 mL)butter
Preparation
Preheat oven to 350°F (180°C).
In a large bowl, with an electric mixer, cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating constantly, then add aniseed and lemon peel.
In another bowl, combine flour, salt, baking powder and baking soda. Stir into creamed mixture, alternating with milk, but finishing with dry ingredients.
Line the cups of a mini-muffin tin with baking-cup liners. Add batter.
Bake 12 minutes or so and cool on a rack.
White Chocolate Icing :
Melt chocolate with butter and cream in a double-boiler or the microwave.
Transfer to a large bowl and refrigerate for at least 1 hour. With an electric mixer set at medium, beat into soft peaks.
Ice cupcakes.
Source :
Chef Josée Robitaille
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
