Ulyana’s Lemon Cupcakes [Лимонные кексики от Ульяны]
Servings: cupcakes
Ulyana’s Lemon Cupcakes are a light, airy, and citrusy twist on a traditional recipe, featuring bright lemon zest and a delicate hint of rose water.
Ingredients
The Batter
- 3 eggs separated
- 50 g sugar divided for yolks
- 100 g sugar divided for whites
- 150 g unsalted butter at room temperature
- 200 g all-purpose flour
- 2 tsp baking powder
- 1 tsp honey
- 60 ml water to dissolve honey
- 1/4 tsp rose water
- 1 lemon zest
The Glaze
- 150 g white chocolate
- 100 g condensed milk
Notes
This recipe is a special tribute to Ulyana Tkachuk (Ульяна Ткачук). It is based on a cherished "Keksiki" recipe she shared with me that originated from her mother’s friend in Kazakhstan. This version is dedicated to her as a thank you for her heartwarming comment on my site—thank you, Ulyana, for the inspiration!
Instructions
The Preparation
- Preheat your oven to 180°C (350°F). Line your muffin pan with paper liners.
The Batter
- Separate the 3 eggs whites from the yolks. In a mixing bowl, beat the yolks with 50 g sugar until the mixture is light and fluffy.
- Incorporate the softened 150 g unsalted butter into the yolk mixture, stirring until completely smooth.Chef's Tip: I like to let my butter melt at room temperature. If I am not using a hand mixer, I also like to warm it slightly in the microwave. Careful, do not turn it into a hot liquid either.
- Dissolve the 1 tsp honey and 1/4 tsp rose water in 60 ml water and stir this into the yolk-butter base.Chef's Tip: The honey-water mixture is the secret to keeping the sponge exceptionally moist. Honey is a humectant, meaning it attracts and holds onto moisture. This ensures the cupcakes don't dry out in the oven and stay soft for days.
The Whites
- In a clean bowl, beat the 3 eggs whites with 100 g sugar until stiff peaks form, similar to a meringue. This will take some time, except around 8-10 minutes if using a hand mixer.
- Gently fold the whipped egg whites into the yolk mixture with a spatula, being very careful to maintain the aeration.Ulyana's Tip: Gently fold the whipped egg whites into the yolk mixture using a spatula. Move carefully and slowly. As Ulyana says, "as if you are stroking a small kitten!" to keep the air in the batter.
- Sift in the 2 tsp baking powder and then gradually sift in the 200 g all-purpose flour. Mix gently until the batter reaches a consistency like thick sour cream. Slowly mix the 1 lemon zest.
The Baking
- Fill the muffin liners about 2/3 full. I use a spoon and slowly fill each cups.
- Bake for 20 minutes. Check with a toothpick; it should come out clean when the muffins are ready. If not, try again in 2-5 min.
The Glaze
- Fill a pot with water on medium heat. Melt the 150 g white chocolate using a water bath method. Stir in the 100 g condensed milk until glossy and smooth.
- Spread over the muffins as they out of the oven. The heat for the muffins will help you lay it and spread it without messing it up. Let them cool.
The Serving
- Enjoy your Ulyana’s Cupcakes [Кексики от Ульяны] with a nice glass of milk or tea or coffee if lactose isn't your friend.