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Directions

Prepare Cupcake Batter:

1. In a microwave-safe bowl, combine milk and butter. Microwave until the butter melts, then mix well.

2. Preheat the oven to 320°F (160°C) and grease the cupcake tin with butter.

3. In a separate bowl, beat egg whites with lemon juice, vanilla extract, and sugar using a hand mixer until stiff peaks form.

4. Gradually add egg yolks to the egg white mixture, beating until combined.

5. Sift in the cake flour gradually and fold gently to keep the batter airy.

6. Mix a scoop of batter with the melted butter and milk mixture, then fold everything together until homogeneous.

7. Transfer the batter into a piping bag and evenly fill the cupcake tin.

Bake the Cupcakes:

1. Bake in the preheated oven for 26 minutes or until a toothpick inserted into the center comes out clean.

Prepare the Sauce:

1. In a pot, combine butter, sugar, egg yolk, and heavy cream. Heat while stirring rapidly until the mixture thickens.

2. Transfer to a bowl and beat with a hand mixer until it cools down and thickens further.

Fill and Serve:

1. Let the cupcakes cool on a cooling rack. Once cooled, poke a hole in the center of each cupcake.

2. Fill the cupcakes with the prepared sauce using a piping bag or a small spoon.

Storage Tips:

1. Store the filled cupcakes in an airtight container in the refrigerator for up to 3 days.