Madeleine cupcake – honey lemon flavor
About madeleine cupcake
Madeleine cupcake is a cupcake made of French madeleine cake batter. Madeleines are small shell shaped cakes. It is still a popular cake in Japan, and I have been eating it since I was little. I think it’s very simple and everyone loves it. It seems there are many variations of Madeleine, but this time it’s honey lemon flavor. Adding honey makes it moist and you can enjoy the refreshing taste of the sourness of lemon.
I usually bake them using a shell shaped madeleine mold. However, at one point, it became troublesome to spread butter on the mold and sprinkle it with flour, so I decided to put it in paper cups and make cupcakes.
I noticed that it tasted different from the shell-shaped madeleine. Because it is larger and thicker, the inside is moist and satisfying. However, it does not have the crispy edges of a shell-shaped mold. Either way, both are delicious. I put the link to an article about Madeleine below, so please read it if you like.
Recipe tips
It’s very easy to make because you just mix ingredients. There are some points to pay attention to, so I will write it below.
Let the batter rest
If you have time, let the batter rest in the fridge for at least 2 hours (preferably overnight) before baking. This gives a fine and moist texture. However, if you leave it for more than a day, the batter condition will change, so please bake it the next day at the latest.
How to store madeleine cupcakes
Freshly baked, you can enjoy the contrast of crispy outside and fluffy texture inside. The next day it will be quite moist. Place the cupcakes in an airtight container and store in a cool place. Eat within 2~3 days as it will oxidize and change the flavor of butter.
You can also freeze the cake for up to about 1 month. Carefully wrap each one in a cling film. Then pack them in a zippered bag to prevent odor transfer. When eating frozen cake, move it to the refrigerator or let it thaw naturally at room temperature.
Madeleine cupcake – honey lemon flavor
Equipment
- 6 x cupcake paper cups (6.5 cm diameter)
- 1 small pot & 1 bowl
Ingredients
- 2 Large eggs
- 30 gram Honey
- 100 gram Fine granulated sugar
- 120 gram All purpose flour
- 6 gram Baking powder
- 140 gram Unsalted butter
- 35 ~ 40 gram Lemon juice
- 1 ~ 2 gram Finely grated lemon zest
Instructions
- Put the butter in a small pot and melt over low heat. When it melts completely, remove it from the heat.
- Put eggs in a bowl, add honey and granulated sugar and mix with a whisk until blended.
- Sift flour and baking powder, and add to the egg mixture. Then mix with a whisk.
- Add lemon juice and finely grated lemon zest and mix.
- Add the melted butter in 3-4 portions and mix each time until the butter is invisible.
- Cover the bowl with cling film and let it rest in the refrigerator for at least 2 hours (preferably overnight). Preheat the oven to 180C = 356F degrees. Remove the batter from the refrigerator and pour it up to 70 percent of the paper cup.
- Bake in a 180C = 356F degree oven for 20-23 minutes. If it starts to burn on the way, lower the temperature to 170C = 338F degrees. Stick a bamboo skewer in the center, and if the batter does not come, it is done.
Notes
It’s easy and delicious, so please try it. I put links to other small cake recipes below, so if you like, try making them.
Thank you for reading and Bon Appetit!