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