It is an original recipe, the idea came from using the flower of Jamaica in something different, which is normally only used to make water taste and has many uses. The combination lemon and jamaica is delicious.
Learn more about Marisa Prieto
Ingredients16 portions
Preparation
Preheat the oven to 180 ° C and grease the cupcake molds.
Mix the flour with the baking powder and salt in a medium bowl and set aside.
Beat at medium speed the butter with the sugar until it is soft and the preparation looks whiter. Add the eggs one by one and mix until it is all together and it looks creamy. Add lemon juice and lemon zest and beat two more minutes.
Add alternately the flour mixture with the milk and continue beating until everything is incorporated.
Fill the cupcake molds with cups at 3/4 capacity.
Bake between 16 to 20 minutes or until a toothpick is inserted in the center and it comes out clean.
Jamaican concentrate: infuse the flowers of jamaica in the boiling water for 10 minutes. Strain the water by squeezing the flowers to release flavor and water.
Jamaican glaze: beat the cream cheese, butter and jamaica concentrate until they blend and look smooth. Add the sugar at low speed and incorporate it all, add drop by drop the red dye until it has the color you want, increase the speed of the blender and mix until it is fluffy (add more sugar if the mixture looks very light) .
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