Make Great Cupcakes Every Time!
Every time I try a new cupcake recipe, I always wonder why I haven’t started to bake them before. They are always a nice break from my main focus (when it comes to dessert making), which is the Italian tiramisu, in all its possible variations (read the fascinating history of tiramisu in this nice article).
And now my latest creation: cupcakes with lemon cream.
60gr whole milk
4 large egg yolks
1 tsp vanilla extract
1 tso baking powder
1 pinch of salt
1 tsp cinnamon
For the cream:
grated zest of one lemon
250gr mascarpone cheese (and if you want to become cheese-maker for a day, these are the directions to make the tiramisu mascarpone at home)
200ml double cream
In a bowl, mix the milk egg whites and the vanilla extract, then set aside. Add all the dry ingredients to a second bowl, and mix them with an electric mixer. Melt the butter in the microwave and – in a third bowl – add it to the liquid mix and stir until it’s all smooth and amalgamated. Add the one half of the liquid mix to the dry ingredients, then mix and add the second half. Preheat the oven at 170ºC. Line a cupcake mould with paper cups and fill them with the mix for 2/3. Bake for 25-minutes, or until a toothpick inserted in the middle will come out clean. Remember that the cupcakes in this recipe won’t increase much in size during baking.
In the meantime, prepare the lemon topping. Whip the cream with an electric whip for 7-8 minutes, until dense. Then add the mascarpone and keep on stirring for 3 more minutes. Lastly, add the lemon zest and keep in the fridge for two hours. When it’s solid enough, use it to top the cupcakes. If you have an artistic touch, your fantasy is the limit. For better results I would use a pastry bag.