A nice seasonal dessert to consume without moderation!
Prep time30 minutesmin
Cook time28 minutesmin
Total58 minutesmin
Recipe type: Dessert, Snack
Cuisine: American, French
Yield: 12cupcakes
Ingredients:
Lemon cupcake base
140gall-purpose flour
1/2cc baking powder
1/2tsp baking soda
1pinch salt
2eggs
200gbrown sugar
120gsoft butter
120mlwhole cream
3tbsp lemon juice + zest
Strawberry mascarpone icing
30clsemi-thick whole cream
200gof mascarpone
4tbsp of icing sugar
200gGariguette strawberries
3tsp powdered sugar
Strawberries for decoration
Instructions:
Preheat the oven to 175 ° traditional heat.
In a container, combine the flour, baking powder, baking soda, salt. Separately, mix the egg and the brown sugar. Add the softened butter and mix well. Stir the dry ingredients into the liquid ingredients. Finish with the crème fraîche, lemon zest and juice.
Pour the batter into paper trays placed in a muffin pan and bake for about 25-28 minutes. Let cool on a rack.
Prepare the strawberry purée: in a saucepan pour the chopped strawberries and powdered sugar, heat for about 10 minutes. Pass quickly in a blender to obtain a puree. Let cool.
Make the whipped cream: vigorously whip the mascarpone and the semi-thick crème fraîche. Add the icing sugar. Finish by incorporating the strawberry purée. The whipped cream must be fairly homogeneous (ready to be prepared with a pastry bag).
Garnish a pastry bag with strawberry whipped cream and garnish the cooled cupcakes. Add half a strawberry or whole strawberry to decorate each cupcake!
Notes:
Store in the refrigerator, ideally under a cover, for 3/4 days. They are best eaten the same day.
Par Lilie bakery
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)