Name: Lemon ginger cupcakes
Yield: 12 cupcakes

Ingredients

Yields

12 cupcakes

Ginger lemon cake

220 gr. weak or pastry flour
180 gr. white sugar
180 gr. butter
120 gr. sour cream or crème fraiche
100 gr. eggs (2)
60 gr. lemon juice
60 gr. whole milk
20 gr. poppy seeds (opcional)
10 gr. lemon zest (2)
10 gr. fresh ginger
7 gr. baking powder
5 gr. soda
3 gr. salt

Lemon curd

110 gr. lemon juice
100 gr. white sugar
75 gr. eggs (1,5)
65 gr. butter
3 gr. lemon zest (1/2)
2 gr. gelatine

Limoncello ganache

250 gr. heavy cream (35% fat)
120 gr. white chocolate
100 gr. mascarpone
75 gr. limoncello or lemon licor
3 gr. gelatine

Assembly

20 gr. lemon confit
Mini white chocolate bars

Directions

Prep. time

50m

Limoncello ganache
- 220 gr. weak or pastry flour
- 180 gr. white sugar
- 180 gr. butter
- 120 gr. sour cream or crème fraiche
- 100 gr. eggs (2)
- 60 gr. lemon juice
- 60 gr. whole milk
- 20 gr. poppy seeds (opcional)
- 10 gr. lemon zest (2)
- 10 gr. fresh ginger
- 7 gr. baking powder
- 5 gr. soda
- 3 gr. salt
- First, soak gelatine in cold water for at least 10 minutes.
- In a saucepan, bring half of the heavy cream to a boil.
- Then, add hydrated gelatine and turn the heat off.
- In a bowl, melt white chocolate and pour the hot heavy cream over it. Mix with a rubber spatula and add the mascarpone.
- Afterwards, add the remaining chill heavy cream and limoncello. Blend all together with a hand minxer.
- Transfer the mixture into a container and cover in contact with plastic wrap. Keep refrigerated for at least 4 hours.
Lemon curd
- 110 gr. lemon juice
- 100 gr. white sugar
- 75 gr. eggs (1,5)
- 65 gr. butter
- 3 gr. lemon zest (1/2)
- 2 gr. gelatine
- Start by soaking gelatine in cold water for at least 10 minutes.
- In a saucepan, melt butter at medium heat.
- Right after, add the eggs, sugar, lemon juice and zest.
- Cook the mixture at medium heat to 82º - 84º C until it thickens slightly, constantly whisking.
- Then, turn the heat off and add the hydrated gelatine. Emulsify the curd with a hand blender.
- Lastly, transfer the mixture into a container and cover in contact with plastic wrap.
- Keep refrigerated for at least 4 horas or better, overnight.
Ginger lemon cake
- 250 gr. heavy cream (35% fat)
- 120 gr. white chocolate
- 100 gr. mascarpone
- 75 gr. limoncello or lemon licor
- 3 gr. gelatine
- In a bowl, melt butter and add eggs and sugar. Stir thoroughly until everything is well combined.
- Then, add milk, lemon juice, sour cream or crème fraiche, lemon zest and grated fresh ginger.
- Now sieve flour alongside baking powder, soda and salt.
- With a whisk, integrate into the previous batter and add poppy seeds if desired.
- Transfer the batter into a 12 cupcake mould, filling each one almost to the top leaving just 0.5 cm. left.
- Bake for 20 minutes at 170º C. Afterwards, leave them to cool down a bit and unmould each cupcakes. Let them cool completely to room temperature. They should end up being flat on top.
Assembly
- 20 gr. lemon confit
- Mini white chocolate bars
- First, with the handle of a wooden rounded kitchen tool or simply with your index finger make a hole in the center of each cupcake, reaching the bottom.
- Then, take our lemon curd out of the fridge, cream it with a whisk and place it in a pipping bag with a flat 0.5 cm. diameter nozzle.
- Now, fill each cavity to the top with the lemon curd and flat with a spatula.
- Later, take the limoncello ganache out of the fridge and transfer into a bowl. Whip it to firm peaks.
- Transfer the whipped ganache into a pipping bag with a 1 cm. diameter star nozzle and pipe out a rose on top of each cupcake.
- Lastly, decorate with diced lemon confit and mini white chocolate bars.
- Keep refrigerated and leave at room temperature for 30 minutes before serving.

Limoncello ganache

220 gr. weak or pastry flour
180 gr. white sugar
180 gr. butter
120 gr. sour cream or crème fraiche
100 gr. eggs (2)
60 gr. lemon juice
60 gr. whole milk
20 gr. poppy seeds (opcional)
10 gr. lemon zest (2)
10 gr. fresh ginger
7 gr. baking powder
5 gr. soda
3 gr. salt

Lemon curd

110 gr. lemon juice
100 gr. white sugar
75 gr. eggs (1,5)
65 gr. butter
3 gr. lemon zest (1/2)
2 gr. gelatine

Ginger lemon cake

250 gr. heavy cream (35% fat)
120 gr. white chocolate
100 gr. mascarpone
75 gr. limoncello or lemon licor
3 gr. gelatine

Assembly

20 gr. lemon confit
Mini white chocolate bars

Lemon ginger cupcakes

Ginger lemon cake

Lemon curd

Limoncello ganache

Assembly

Limoncello ganache

220 gr. weak or pastry flour
180 gr. white sugar
180 gr. butter
120 gr. sour cream or crème fraiche
100 gr. eggs (2)
60 gr. lemon juice
60 gr. whole milk
20 gr. poppy seeds (opcional)
10 gr. lemon zest (2)
10 gr. fresh ginger
7 gr. baking powder
5 gr. soda
3 gr. salt

Lemon curd

110 gr. lemon juice
100 gr. white sugar
75 gr. eggs (1,5)
65 gr. butter
3 gr. lemon zest (1/2)
2 gr. gelatine

Ginger lemon cake

250 gr. heavy cream (35% fat)
120 gr. white chocolate
100 gr. mascarpone
75 gr. limoncello or lemon licor
3 gr. gelatine

Assembly

20 gr. lemon confit
Mini white chocolate bars

Pesche

Lemon Blueberry Charlotte

Lemon delice

White chocolate

Lemon ginger cupcakes

Ginger lemon cake

Lemon curd

Limoncello ganache

Assembly

Limoncello ganache 220 gr. weak or pastry flour 180 gr. white sugar 180 gr. butter 120 gr. sour cream or crème fraiche 100 gr. eggs (2) 60 gr. lemon juice 60 gr. whole milk 20 gr. poppy seeds (opcional) 10 gr. lemon zest (2) 10 gr. fresh ginger 7 gr. baking powder 5 gr. soda 3 gr. salt

Lemon curd 110 gr. lemon juice 100 gr. white sugar 75 gr. eggs (1,5) 65 gr. butter 3 gr. lemon zest (1/2) 2 gr. gelatine

Ginger lemon cake 250 gr. heavy cream (35% fat) 120 gr. white chocolate 100 gr. mascarpone 75 gr. limoncello or lemon licor 3 gr. gelatine

Assembly 20 gr. lemon confit Mini white chocolate bars

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Pesche

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Limoncello ganache

220 gr. weak or pastry flour
180 gr. white sugar
180 gr. butter
120 gr. sour cream or crème fraiche
100 gr. eggs (2)
60 gr. lemon juice
60 gr. whole milk
20 gr. poppy seeds (opcional)
10 gr. lemon zest (2)
10 gr. fresh ginger
7 gr. baking powder
5 gr. soda
3 gr. salt

Lemon curd

110 gr. lemon juice
100 gr. white sugar
75 gr. eggs (1,5)
65 gr. butter
3 gr. lemon zest (1/2)
2 gr. gelatine

Ginger lemon cake

250 gr. heavy cream (35% fat)
120 gr. white chocolate
100 gr. mascarpone
75 gr. limoncello or lemon licor
3 gr. gelatine

Assembly

20 gr. lemon confit
Mini white chocolate bars