A fresh and tangy cupcake with a light white chocolate cream on top. Easy to make and easier to eat.
LEMON CUPCAKES
12 CUPCAKES
WHITE CHOCOLATE CREAM:
100 G WHITE CHOCOLATE
200 G CREAM
50 G SUGAR
50 G CREME FRAICHE 18%
GRATED ZINC OF 1 SMALL ORGANIC LEMON
Heat the cream and sugar till the boiling point and the sugar has dissolved.
Pour the cream over the chocolate and let it sit for a short while, before stirring until the chocolate has melted and the mixture is smooth.
Add the creme fraiche and grated lemon zest and stir again. Refrigerate the cream until completely cold.
CUPCAKES:
90 G SUGAR
50 G MARZIPAN, 60% ALMONDS
100 G BUTTER
2 EGGS
1 TSP. BAKING POWDER
1/2 TSP. BAKING SODA
1 TSP. VANILLA SUGAR
100 G FLOUR
15 ML MILK
ZEST AND JUICE OF 1 ORGANIC LEMON
1 1/2 TBSP. BLUE POPPY SEEDS
Preheat the oven to 175 degrees celsius.
Line a muffin tin with paper liners.
Whisk sugar, marzipan and butter soft and creamy.
Add the eggs one at a time and whisk thoroughly between each.
Add baking powder, baking soda, vanilla sugar and flour.
Pour milk, lemon zest and lemon juice in and whisk it well together.
Finally, add the poppy seeds.
Spoon the batter into the paper liners, about 1 tablespoon per liner.
Bake the cupcakes in the middle of the oven for 18-20 min. or until a toothpick comes out clean when you stick in the middle of the cake.
Remove the cupcakes and let them cool completely.
DECORATION:
Whip the cream light and firm, so it holds it shape, put it in a piping bag with a star tip and decorate the top, fx.with Easter toppers.