Lime Cupcake

Wash the lemon peel with salt, shave off the entire lemon peel, using only the yellow part, as the white part is bitter. Then take 15 milliliters of lemon juice.

Break one whole egg into a bowl, and use only the yolks of two eggs, mix them evenly. Add granulated sugar and salt, and mix well.

Next, use a whisk to beat the egg mixture until the sugar is completely dissolved and the egg mixture expands to a thick consistency. When you lift the egg mixture with the whisk, the liquid is smooth, and the flowing lines disappear immediately.

Next, use a whisk to beat the egg mixture until the sugar is completely dissolved and the egg mixture expands to a thick consistency. When you lift the egg mixture with the whisk, the liquid is smooth, and the flowing lines disappear immediately.

Melt the butter in advance to hand temperature, then add the butter at the end and mix evenly again. Preheat the High-Bake Convection Oven to 140 degrees for about 10 minutes.

Place paper liners in the mini muffin molds, then pour in the cake batter until about 80-90% full, and give it a light shake.

After preheating, put it into the High-Bake GTX60 oven and bake for about 23 minutes.

Remove the baked cake promptly and let it cool, then whip the light cream with a little sugar and pipe it onto the cake.

Finally, cut small lime slices to use as decoration.