Icing for cupcakes sugar

Sweet and sour icing for decorating baking. This glaze is intended for decorating, first of all, cupcakes. But it is also suitable for decorating small muffin cakes. And, undoubtedly, it will decorate them with its taste. A universal recipe.

UnicornSteak

Recipe author

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Composition / ingredients

Servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 83 g

312 kcal

GI: 1 / 0 / 99

Step-by-step cooking

Cooking time: 5 min

Step 1:
To prepare icing sugar for a cupcake, you will need only two ingredients: powdered sugar and lemon. And after five minutes of active cooking time, it will be possible to decorate the cupcake.
Step 2:
Powdered sugar must be sifted through a fine strainer into a bowl in which the glaze will be mixed.
Step 3:
I advise you not to neglect this point, because after sifting, large grains of sugar will be eliminated, and the texture of the future glaze will be more uniform.
Step 4:
Wash the lemon and cut into slices about half a centimeter thick. It's more convenient for me to squeeze juice this way.
Step 5:
Squeeze lemon juice into a separate bowl and be sure to use a fine strainer. Thus, you will get pure lemon juice, without unnecessary pulp in the future glaze and, moreover, without seeds.
Step 6:
Add some lemon juice to the bowl to the powdered sugar. I advise you to start with one third of the total volume of lemon juice. Stir the glaze with a whisk at the lowest speed.
Step 7:
It is necessary to evaluate the consistency of the glaze and, depending on the desired result, either add more lemon juice or finish cooking. The glaze will turn out even if you mix it not with a mixer, but with an ordinary whisk.

The glaze must be prepared after baking the cake. And cover the cupcake when it is already a little cold.
The undoubted advantage of this recipe is that the consistency of the glaze can be changed depending on the need. You can make a thick glaze by adding less lemon juice, and then you will need to apply it with a special culinary spatula. The result will be beautiful sloppy strokes. Or you can make it more liquid so that the glaze gently flows down the finished product.
It will take about twenty minutes for the glaze to dry. The glaze prepared according to this recipe becomes matte after drying. It doesn't shine! And it looks translucent. The glaze freezes perfectly and, importantly, is not absorbed into the finished product.
And the taste of the glaze is very pronounced, sweet and sour.
Bon appetit!