烤箱預熱350F/170C,烤架放在烤箱中層。Preheat oven 350F/170C, put the rack in the middle of the oven.
取兩個檸檬的皮屑(不要刮到白色皮囊),榨一大匙檸檬汁,準備好馬芬模並鋪上紙模,將鹽、泡打粉、椰子粉放到容器裡混合均勻(此為以下所說的乾性材料)Zest 2 lemons (be careful not to get the white part), juice 1tbsp lemon juice, line the muffin pan with liner, mix dry ingredients ( salt, baking powder, coconut flour) in a mixing bowl.
將檸檬汁放進鮮奶油中,備用Mix lemon juice into heavy cream. (it will curdle)
蛋糕體 Cake batter:
打發奶油至呈現反白,加入奶油乳酪、赤藻醣醇、檸檬萃取液、檸檬皮屑,攪拌均勻至滑順狀Beat butter until fluffy and the color off-white. Add cream cheese, erythritol, lemon extract, lemon zest, mix well.
加入一顆蛋,攪拌均勻至滑順狀,加入1/3的乾性材料Add 1 egg, mix until smooth, then add 1/3 dry ingredients (Preparation 2.)
加入第二顆蛋,攪拌均勻至滑順狀,加入剩下的一半的乾性材料Add 2nd egg, mix until smooth, then add half of the rest dry ingredients
加入第三顆蛋,攪拌均勻至滑順狀,加入剩下的所有乾性材料,攪拌均勻Add the last egg, mix until smooth, then add the rest of dry ingredients.
最後加入檸檬汁+鮮奶油,攪拌均勻,最後麵糊的質地類似充滿空氣的馬鈴薯泥,沒有像馬鈴薯泥那樣堅實,也不是像一般蛋糕麵糊那樣可以像瀑布一樣流淌下來Add lemon juice + heavy cream (preparation 3.) , mix well, the cake batter should look like very fluffy, airy mashed potato.
用冰淇淋匙將麵糊挖起一球,放到馬芬紙模中。左右輕輕搖晃馬芬模讓麵糊平整,提起馬芬模往桌上摔幾下,震出空氣。(如果你的麵糊沒辦法左右搖晃就能平整,代表你的麵糊太乾了,補救辦法是把所有麵糊倒回攪拌盆裡,加入一些鮮奶油讓它變濕一點,烘烤時間要多加15-20分鐘)Use an ice cream scoop, scoop out cake batter and evenly distribute it to each muffin liner. Shake the muffin pan slightly so the batter can be flattened. Lift the pan about 10cm high and drop it onto the table to get out of air bubbles. (If you cake batter can't be flattened by lightly shaking, that means your batter is too dry, put the batter back to the mixing bowl and add some heavy cream a bit at a time until achieve the consistency shown as picture above)
350F/170C烘烤15-25分鐘,牙籤插入不沾黏即可Bake 350F/170C about 13-25 min, test with a toothpick, the cake is done when the toothpick is dry w/o liquid coming out.
擠花 Frosting
將奶油乳酪放到大攪拌盆裡攪拌均勻至滑順狀Mix the cream cheese in a mixing bowl until smooth.
將鮮奶油分多次加入,攪拌到蓬鬆堅挺狀,若沒有馬上要用的話要放冰箱Add heavy cream a bit at a time, mix until fluffy and stiff. Keep it in the fridge if not used right away.
將擠花頭放進擠花袋裡,前端剪掉,奶油霜加入擠花袋裡,將擠花袋的口收緊,從蛋糕外圍開始往中心繞圈圈擠,沒有擠花頭可以把擠花袋前端剪掉即可,沒有擠花袋可以用三明治袋Put a frosting tip in a piping bag, cut off the tip, put the frosting in the bag, start squeezing from the outer rim to the center. You can also use a ziplock bag.
It's better to use organic lemon to reduce the chance of exposing to the chemicals left on the zest.
It's important to alternate eggs and dry ingredient when mixing them. Try to keep the cake batter fluffy the whole time.
After evenly distribute the cake batter in the muffin liner, lightly shake the pan so that the batter can be flattened. Drop the pan onto the table to get the air bubbles out.
When putting the frosting into the piping bag, it's easier by placing the bag in a tall glass, use the glass as support.
Keep the frosting in the fridge if not used right away
Wait until the cupcake has been chilled before start frosting. Or it will melt.
The cupcakes can be kept in the fridge for 5-7 days.
You can omit lemon extract, or zest 1 more lemon to replace it, but don't increase lemon juice. Lemon extract only gives the fragrance, not the tanginess.