Making sugarfree lemon custard cupcakes

Making these sugarfree lemon custard cupcakes is quite easy. Start by making the cupcakes themselves. For this, we'll use this basic recipe for vanilla cupcakes. Let the cupcakes cool completely, then move on to making the sugarfree lemon custard and meringue buttercream.

Making sugarfree lemon custard

Take a saucepan and melt the butter in it. Then add the lemon juice, Steviala Kristal Sweet, eggs, milk, and vanilla extract. Set the heat to medium-high and keep stirring until the custard thickens. Then take a bowl and a sieve and pour the custard into it. Sieve the sugarfree lemon custard so that there are no lumps left. Place the bowl in the refrigerator for at least 2 hours.

Making sugarfree meringue buttercream

For the buttercream, first fill a saucepan with a layer of water. Place a heatproof bowl on top and add the egg whites and Steviala Kristal Sweet. Slowly heat the water and keep stirring the egg whites until the sugar substitute is completely dissolved. Let this mixture cool for at least 15 minutes.

Then whip the butter until fluffy in an electric kitchen machine. Slowly add the egg white mixture and mix for 10 minutes at medium speed. Spoon the sugarfree meringue buttercream into a piping bag with a nozzle.

Now it's time to assemble the sugarfree lemon custard cupcakes. Pipe the buttercream over the cupcakes, making sure to create a hollow in the center. Fill this hollow with the lemon custard. Finish it off with an Easter egg, and your sugarfree lemon custard cupcakes are ready!