Lemon cupcake and Pork tenderloin sauce ingredients

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Avatar for Raman
Written by
4 years ago

Lemon cupcake

Ingredients for 12 cupcakes:

Cake:

1 cup sugar

zest of 2 lemons

200g melted unsalted butter

1/4 cup milk

1/4 cup strained lemon juice

2 eggs

1/2 cup sour cream (beaten with 1 tablespoon lemon juice and a pinch of salt) (or use 1/2 cup plain yogurt)

230g (1 2/3 cup) of wheat flour

1 1/2 teaspoon baking powder

1/4 teaspoon of baking soda

pinch salt

Buttercream:

260g unsalted butter at room temperature

1/4 teaspoon salt

zest of 1 lemon

630g (4 1/2 cup) icing sugar

1/4 cup strained lemon juice

Finishing: zest of 1 lemon

Preheat the oven to 190C degrees. Beat the sugar with the zest of 2 lemons in the processor. Reserve. In a bowl place the melted butter, milk, lemon juice, sour cream, eggs and sugar beaten in the processor with the zest. Stir with the fouet until incorporated. Reserve.

In another bowl, sift the flour, baking powder, baking soda and salt. Stir to mix. Put this dry mixture in the previous mixture and stir with the fouet only until everything is incorporated (do not stir too much).

Place the cake mixture in the cupcake cups with the help of an ice cream scoop. Divide into 12 cups. Place in a preheated oven at 190C for 5 minutes. Lower the oven to 175C degrees (do not open the oven door) and allow another 10 to 12 minutes. Remove from the oven and cool on a grill.

Prepare the topping: place the butter at room temperature in the mixer and beat with the racket to make it well aerated. Enter with a pinch of salt, zest of 1 lemon and 2 1/2 cups of icing sugar. Hit at minimum speed with the paddle. Put the lemon juice and the other 2 cups icing sugar. Beat minimum speed until fully incorporated.

Apply the icing on top of the already cold cupcakes using a pastry bag and star nozzle (I used Wilton 1E) and sprinkle with lemon zest to top the icing. It can be made without the icing, in a cake pan.

Pork tenderloin sauce

Ingredients for 4 people:

600g pork tenderloin

16 sage leaves

1 cup all-purpose flour

1 cup dry white wine

400g Paris mushrooms

300g mini chilies

G 250g green beans

salt and pepper

butter and olive oil

Clean the mushrooms (do not wash). Cut the peppers in half and remove the seeds. Cook the pods in boiling water with a pinch of baking soda (p turn green) for 2 minutes. Reserve. Slice the tenderloin pieces into steaks that are not too thick (1 cm). Sprinkle with salt and pepper on both sides of the steaks.

Squeeze a sage leaf on each side of the steak. Lightly pass the wheat flour and beat with your hand to remove the excess. Do this with all steaks. Heat a frying pan, add 2 tablespoons of butter and a drizzle of olive oil. As soon as the butter starts to change color, place the steaks (3 or 4 at a time). Do not stir until golden, then turn on the side and let it brown on the other side. Do this with everyone. Return the already fried steaks to the pan and sprinkle with the white wine (be careful because it can flambé). Lower the fire. When serving, put another spoon of butter in the sauce. Heat a frying pan with oil and a butter spoon. Place the mushrooms and leave without stirring until they start to brown. At this time put the peppers and stir. Leave for 3 to 5 minutes. Put the pod just to heat it (it is already cooked). Put salt and pepper and serve together with the meat.

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Avatar for Raman
Written by
4 years ago

Comments

The recipe looking very delicious. And colourful also. Keep posting more brother.

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4 years ago

It's looking yummy. And I'll try it at home thaks for sharing this amazing recipe. And also keep me posted with new recipes. Thanks for sharing.

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4 years ago

Ok bro sure thanx for checking out the recipe

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4 years ago

its just amazing resepi, i like it very much. keep it up brother

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4 years ago

Thank you bro for checking it out

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4 years ago

Very nice recipe, please check my article......

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4 years ago