Recipe type
Basic Ingredient
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Mint Cupcakes with Lemon Cream


This is one of the most tender and yummy cupcakes I`ve ever cooked. You`ll love this sweet-sour cream and mint aftertaste. It`s very tasty.

Ingredients for
сals/100 gr
Lemon (juice and zest)
3 pcs
40 cals
2 cups
380 cals
0.3 cup
720 cals
10 pcs
70 cals
1.75 cup
330 cals
Sugar powder
2 tbsp
380 cals
200 ml
270 cals
1 beam
7 cals
White chocolate
0.5 bar
499 cals
Total calories in the prepared dish
2696 cals
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  1. First, you need to cook tender cream. Peel lemons and squeeze the juice. You`ll need about 125 ml of fresh juice.
  2. Take a deep pan and mix butter with sugar and lemon juice. Boil everything.
  3. Whip 7 eggs in the bowl.
  4. Pour egg mass into the pot. Mix everything constantly.
  5. Separate yolks and whites.
  6. Chop mint and mash it, using blender.
  7. Whip whites really well, slowly adding sugar into the bowl of the blender. Add yolks and flour.
  8. Add mashed mint and mix everything one more time.
  9. Cover the tray with the baking paper. Lubricate it with butter and bake at 338 F for 20 minutes.
  10. Put the dough on the towel, covered with the sugar powder. Roll the dough and leave it to cool down.
  11. Whip cream really well.
  12. Add lemon curd.
  13. Cover the dough with this yummy mass.
  14. Then you need to cover your roll with the plastic wrap. Put it into the fridge for several hours.
  15. If you like, you may decorate your dessert with melted white chocolate.

Cut it into thick slices and enjoy the taste.

Chef Andrew
My name is Andrew. I am the chef of the site "Very Tasty". This is a real creative kitchen!
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