Lemon muffin over rice flour
Cooking time:
1 hour
Active time:
40 minutes
Complexity:
Pro
A moist crumbly muffin with a lemon aroma and white glaze can be a good substitute for a traditional cake if there is not enough time to prepare it. Decorate the cupcake with white icing and the mood will be completely festive!
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5
Recipe "Lemon cupcake on rice flour"
Ingredients, serves 8
butter
180 g
chicken egg
4 pcs.
rice flour
200 g
lemon
1 pc.
sugar
130 g
dried cherry
30 g
soda
pinch
For decoration:
icing sugar
100 g
orange-lemon jam
2-3 tsp
Step 1/10
All products should be at room temperature, rinse the cherries, divide the eggs into proteins and yolks, pour half of one protein into a separate dish.
Step 2/10
Preheat the oven to 170 degrees. Combine the oil with 100 g of sugar and beat the white, make sure that the sugar crystals dissolve.
Step 3/10
Add the yolks one at a time, beating thoroughly each time, the mass should be uniform.
Step 4/10
Finely grate the zest from the lemon and squeeze out the juice.
Step 5/10
Pour the juice into the egg mass and whisk thoroughly, then add the zest and dried cherries.
Step 6/10
Sift the flour with a pinch of soda, mix everything with a spoon.
Step 7/10
Wash and dry the mixer's whisks and whisk dishes. Whisk the whites at maximum mixer power until soft peaks, add the sugar and whisk for another minute until glossy.
Step 8/10
Using neat movements of a spoon, stir the proteins into the dough, you do not need to stir until smooth.
Step 9/10
Brush the muffin tin (best in a ring shape) with oil and sprinkle with flour, pour the dough into the tin, flatten and place in a preheated oven. Bake for 20 minutes at 170 degrees and another half an hour at 160 degrees, check the readiness of the cupcake with a wooden skewer.
Step 10/10
Turn the finished cupcake onto a plate and leave to cool. For the glaze, you will need the remaining half of the protein and powdered sugar, it is important to use the powder, since the sugar will not completely dissolve. Beat the protein until peaks, add half of the powdered sugar and beat until smooth, then add the remaining powder and stir with a spoon, let stand for 10-15 minutes. Cover the cake with the finished glaze (the glaze dries quickly) and garnish with jam with slices of lemon and orange - it's great for a lemon muffin!
Ingredients, serves 8
butter
180 g
chicken egg
4 pcs.
rice flour
200 g
lemon
1 pc.
sugar
130 g
dried cherry
30 g
soda
pinch
For decoration:
icing sugar
100 g
orange-lemon jam
2-3 tsp
Nutritional value per 100 g
Calories
389 kcal
Proteins
4 g
Fats
19 g
Carbohydrates
51 g
Saturated fat
11 g
Dietary fiber
1 g
Added sugar
26 g
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