Lemon Cupcake with Rhubarb Puree and Mascarpone Cream
Baking and Desserts • French
Description
A cupcake or muffin is done when there are just a few moist crumbs left on the toothpick you inserted into the center of the cake.
Ingredients
- Wheat Flour 5 oz
- Baking Powder ½ spoons
- Salt ¼ spoons
- Butter 0 oz
- Activated Baking Soda ½ spoons
- Sugar 5 oz
- Chicken Egg 2 pieces
- Meyer Lemon Juice 4 spoons
- Citrus Zest Mix 1 piece
- Vanilla extract 1 tablespoon
- Milk 5 fl oz
- Rhubarb 5 oz
- Strawberry 10 oz
- 10% cream 5 fl oz
- Mascarpone Cheese Unagrande 10 oz
- Powdered Sugar 0 oz
Step-by-Step Guide
Step 1
Whisk together the flour, baking powder, baking soda, and salt.
Step 2
Rub 150 grams of sugar together with the zest of one lemon using your hands to enhance the citrus aroma. Beat the butter with the sugar using a mixer for about four to five minutes. If your mixer has a paddle attachment, use that; if not, a standard whisk will work.
Step 3
Then add the eggs one at a time, followed by two tablespoons of lemon juice and vanilla extract. Add half of the flour and mix, then gradually incorporate the milk while stirring. Add the remaining flour and mix again.
Step 4
Divide the dough into the molds and bake at 345°F for about eighteen minutes. Let cool.
Step 5
Clean the rhubarb, cut it into pieces about 1 cm long, sprinkle with the remaining sugar, and refrigerate overnight.
Step 6
In the morning, drain the liquid and transfer the rhubarb to a saucepan. Add two tablespoons of lemon juice and cook over medium heat until it forms a coarse puree. Allow to cool. Puree 200 grams of strawberries and chop the remaining ones into small cubes. Combine with the rhubarb.
Step 7
Whip the mascarpone, cream, and powdered sugar with a mixer until you achieve a smooth, stable mixture.
Step 8
Make a hole in the center of the cupcake, remove the core, and fill the indentation with rhubarb and strawberry puree. Top with cream and garnish with fresh strawberries.
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