Lemon jelly cupcakes

These are the best cupcakes I have ever tried.

Ingredients

• For test:
• Eggs - 3 pcs.
• Sugar - 160 g (8 tablespoons)
• Flour - 200 g
• Lemon - 1 pc.
• Water - 60 ml (4 tablespoons)
• Salt - 1 pinch
• Baking powder - 10 g
• Vegetable oil (for lubricating molds) - 15 ml
• For jelly:
• Instant gelatin - 20 g
• Butter - 60 g
• Sugar - 80 g
• Eggs - 4 pcs.
• Powdered sugar (with starch) - 50 g (2 tablespoons)
• Lemon - 2 pcs.
• Water - 100 ml

Directions

1. We prepare all the necessary ingredients.
2. Eggs must be cold.
3. First, let's prepare the dough.
4. Break the eggs, separate the yolks from the whites.
5. Beat the yolks with a mixer for 2 minutes.
6. Add sugar to the yolks.
7. Whip until white.
8. Add water and beat for another minute.
9. Cut the lemon in half. Squeeze the juice from half a lemon (40 ml) and add through a sieve to the yolk mass.
10. Gradually add the sifted flour with baking powder, beating with a mixer. The dough should not be very thick and should flow freely from the beaters of the mixer.
11. Beat egg whites with salt until thick white foam.
12. Add the beaten egg whites to the dough and gently mix with a spatula from the bottom up.
13. Using a fine grater, remove the yellow part of the zest from a whole lemon and add to the dough.
14. We mix.
15. We heat the oven to 160 degrees.
16. We prepare molds for baking muffins, grease them with vegetable oil. It is better to take silicone molds, it will be easier to extract ready-made lemon jelly muffins from them.
17. We fill the forms with a test for 2/3.
18. We put the form with the dough on a baking sheet and send it to the preheated oven. We bake lemon muffins at a temperature of 160 degrees for 20 minutes. Focus on your oven. We check the readiness of the cupcakes with a wooden skewer, there should be no traces of wet dough on it.
19. Cooking jelly.
20. We press on the lemons with the palm of our hand and roll them on the surface - this will make it easier to squeeze the juice out of them.
21. Squeeze 100 ml of juice from lemons. The lemons this time were juicy and it took only 2.
22. Break the eggs, separate the yolks from the whites. We send the yolks to the saucepan. We do not need proteins in this recipe, use them to make meringues, protein cream, scrambled eggs or other dishes.
23. Add butter, sugar and icing sugar to the yolks.
24. Strain the lemon juice through a sieve into a saucepan.
25. We mix.
26. We warm the yolk-oil mixture over low heat for about 10 minutes, so that the excess liquid evaporates and the mass thickens.
27. Pour gelatin with warm water, mix and leave for 10 minutes to swell.
28. We heat the swollen gelatin in a water bath until dissolved. Add gelatin to the yolk mixture and mix.
29. Take the lemon cupcakes out of the molds.
30. We fill the muffin molds with the prepared jelly mass by a third. We return the cupcakes back to the forms. Be careful not to spill the jelly over the edges of the mold.
31. We send cupcakes with lemon jelly to the refrigerator for 3 hours so that the jelly freezes.
32. It took me not all the jelly, but only half. The remaining jelly can be poured into bowls and also sent to the refrigerator to solidify.
33. We easily take out the lemon muffins with jelly from the molds and serve.
34. The remaining lemon jelly is served as an independent dessert.