Lemon muffins.
Lulo cupcakes
Ingredients
Three lulos Andean Traditions
Half a cup of coconut milk Andean Traditions
One teaspoon of Universal vanilla essence
One and a half teaspoons of Universal baking powder
A cup of white flour Flor
Half a cup of Akenton sugar
Four tablespoons of unsalted butter
Three eggs
One cup of Universal finite sugar
Four tablespoons of unsalted butter
One teaspoon of vanilla essence
Two teaspoons of lulo juice
JP products in this recipe
Preparation
In a bowl add the butter, the sugar and the Universal vanilla essence, beat very well until they are like cream.
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Add the eggs one by one until you get a homogeneous mixture.
Add the Blanca Flor flour and the Universal baking powder little by little, until you get a consistent dough.
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In the blender add the Tradiciones Andinas lulos and Tradiciones Andinas coconut milk, then strain the seeds and set aside two tablespoons of this juice for decoration.
Add the lulo juice to the mixture.
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Once you get a consistent mixture it is ready to bake.
In a non-stick cupcake mold add a tablespoon and a half of mixture to each of the containers.
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Bake for 15 minutes at 356 degrees Fahrenheit.
While they are baking, make the decoration cream: in a bowl, cream the Universal finite sugar and the butter.
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Add the Universal vanilla essence and the lulo juice that we reserved previously, if you wish you can use a few drops of green food coloring.
The mixture should be very creamy.
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Once the cupcakes are ready, remove from the oven and let cool to decorate (making it hot can melt the decoration)
With the help of a pastry bag, decorate the cupcakes as you like.
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Serve and enjoy.
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