35gcoconut flour or other gluten-free flourorganic stores
35gcornflour
1/4cc of gluten-free baking powder
1/4tsp baking soda
1pinch of salt
1whole egg
100gpowdered sugar
60gsoft butter
1/2tsp natural vanilla extract
60gwhole cream
Zest of 1 lemon
1tbsp lemon juice
50gfresh blueberries
+
20clwhole semi-thick cream
125gof mascarpone
1tbsp lemon juice
3tbsp powdered sugar
Blueberries for decoration
Instructions:
Preheat the oven to 175 ° traditional heat.
Combine the flour, baking powder, baking soda and salt in a bowl.
In the bowl of the food processor, beat the egg and powdered sugar until the mixture turns white. Add the softened butter, vanilla extract.
Incorporate the dry ingredients into the previous mixture, do not "over" mix.
Finish by adding the crème fraîche, the lemon (zest / juice) and delicately add the blueberries.
Pour the batter into cupcake boxes set in a rigid muffin tin.
Bake for about 28 minutes (check doneness using a wooden pick). Leave to cool on a rack.
To decorate the cooled cupcakes, prepare the lemon mascarpone whipped cream: whip the whipped cream with the sugar then add the mascarpone and lemon juice to obtain a firm consistency ideal for poaching the cupcakes.
Notes:
My recipe gives you 6 cupcakes, to make a dozen, double the proportions :) The socket used for my decoration is a very simple round socket.
About Lilie bakery
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