• Prep Time 40 minutes
  • Cook Time 20 minutes
  • Serving For 17 people
  • Difficulty Normal
This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • Cupcake:
  • 175g Anchor Unsalted Butter
  • 175g Caster Sugar
  • 3 Whole Eggs
  • 175g All Purpose Flour
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
  • 75g Anchor UHT Whipping Cream
  • Lemon Zest
  • Vanilla Chantilly:
  • 300g Anchor Whipping Cream 1
  • 45g Caster Sugar
  • 3g Gelatine(200 bloom)
  • 300g Anchor Whipping Cream 2
  • 1 tsp Vanilla Extract


    For the Cupcake:
  1. Preheat oven at 170 °C.
  2. Melt Anchor butter and transfer into a mixing bowl with paddle attachment. Add in sugar and mix until smooth and shiny.
  3. Slowly add in eggs, one at a time.
  4. Sift flour, baking powder and salt together, then add into the mixture.
  5. Lastly, add in Anchor Whipping Cream and lemon zest.
  6. Fill batter into paper cup to 80% of it's height.
  7. Bake for 18 - 20 minutes (depending on size of paper cup). Set aside to cool.
  8. For the Vanilla Chantilly:
  9. Soak gelatine with cold water(about 10 minutes). Set aside.
  10. In a sauce pan, heat Anchor Whipping Cream (1) and sugar, then remove from heat and add in soaked gelatine.
  11. Combine the cold Anchor Whipping Cream (2). Mix well using a spatula.
  12. Transfer the mixture into a container and keep in fridge overnight.
  13. Whip the cream mixture straight from the fridge when it is very cold until it reach stiff peak and good texture to pipe.
  14. Pipe the chantilly on top the cupcake to deco.

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