Name: Lemon ginger cupcakes
Yield: 12 cupcakes

Ingredients

Yields

12 cupcakes

Ginger lemon cake

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

Lemon curd

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

Limoncello ganache

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

Assembly

20 g lemon confit
Mini white chocolate bars

Directions

Prep. time

50m

Limoncello ganache
- 220 g weak or pastry flour
- 180 g white sugar
- 180 g butter
- 120 g sour cream or crème fraiche
- 100 g eggs (2)
- 60 g lemon juice
- 60 g whole milk
- 20 g poppy seeds (opcional)
- 10 g lemon zest (2)
- 10 g fresh ginger
- 7 g baking powder
- 5 g soda
- 3 g 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 g lemon juice
- 100 g white sugar
- 75 g eggs (1,5)
- 65 g butter
- 3 g lemon zest (1/2)
- 2 g 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 g heavy cream (35% fat)
- 120 g white chocolate
- 100 g mascarpone
- 75 g limoncello or lemon licor
- 3 g 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 g 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 g weak or pastry flour
180 g white sugar
180 g butter
120 g sour cream or crème fraiche
100 g eggs (2)
60 g lemon juice
60 g whole milk
20 g poppy seeds (opcional)
10 g lemon zest (2)
10 g fresh ginger
7 g baking powder
5 g soda
3 g salt

Lemon curd

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

Ginger lemon cake

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

Assembly

20 g lemon confit
Mini white chocolate bars

Lemon ginger cupcakes

Ginger lemon cake

Lemon curd

Limoncello ganache

Assembly

Limoncello ganache

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

Lemon curd

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

Ginger lemon cake

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

Assembly

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

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

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

Assembly 20 g lemon confit Mini white chocolate bars

You might be interested ...

Pesche

Lemon Blueberry Charlotte

Lemon delice

Limoncello ganache

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

Lemon curd

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

Ginger lemon cake

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

Assembly

20 g lemon confit
Mini white chocolate bars