lemon cupcake.
ingredients.
cupcake batter.
eggs 60g
sugar 95g
unsalted butter 78g
flour 96g
baking powder 4g
milk 54g
pinch of salt
lemon zest 4g
lemon curd.
eggs 55g
sugar 41g
lemon juice 50g
lemon zest 2g
unsalted butter 30g
mascarpone cream.
heavy cream 140g
sugar 20g
mascarpone cheese 100g
steps.
cupcake batter.
loosen unsalted butter by lightly whisking.
add sugar and salt and whisk until color is bright and mixture is smooth.
add eggs in small portion and whisk until well combined.
sift flour and baking powder and mix with spatula.
add milk and mix thoroughly.
add lemon zest and mix (I also added a little lemon juice for the lemon flavor).
add the batter into cupcake molds.
bake in oven at 340°F for 25 minutes (*baking time / temp. may vary for each oven.)
lemon curd.
beat eggs and add lemon juice and sugar - mix well until sugar is melted.
bring to a boil over medium heat. stir consistently so it doesn’t burn !
sieve the mixture, then add butter and lemon zest & mix well.
spread out the curd and put in freezer to cool.
after cupcake is complete, add some lemon curd in the middle (optional).
mascarpone cream.
add heavy cream, mascarpone cheese and sugar into a bowl and whisk until mixture is smooth.
whisk until cream is thick and creamy.
add a scoop of the finished mascarpone cream on top of the cupcake.
add lemon curd on top of the mascarpone cream, and add basil for decoration (optional).
enjoy !