Lemon cupcake with rhubarb puree and mascarpone cream
12 servings
40 minutes
Lemon cupcake with rhubarb puree and mascarpone cream is a true embodiment of French elegance. The delicate batter with bright citrus notes offers freshness, while the rhubarb-strawberry puree adds a pleasant tartness and fruity richness. The mascarpone cream provides an airy, creamy texture, turning each bite into a harmony of flavors. This dessert not only delights the palate but also evokes aesthetic admiration. Perfect for festive moments and cozy evenings with a cup of tea. Inspired by the traditions of French pastry magic, this cupcake is a small work of art where every detail is designed for pleasure.
1
Mix flour, baking powder, baking soda, and salt with a whisk.
- Wheat flour: 145 g
- Baking powder: 0.5 teaspoon
- Salt: 0.3 teaspoon
- Soda: 0.5 teaspoon
2
Rub 150 grams of sugar with the zest of one lemon by hand — this will make the citrus aroma much brighter. Beat the butter with the sugar using a mixer — this will take four to five minutes. If your mixer has a spatula attachment — you should use it; if not, a whisk from a standard set will do.
- Sugar: 180 g
- Butter: 60 g
- Lemon zest: 1 piece
3
Then add the eggs one by one, introduce two tablespoons of lemon juice and vanilla extract. Add half of the flour, mix, then gradually add the milk while stirring. Add the remaining flour and mix again.
- Chicken egg: 2 pieces
- Lemon juice: 4 tablespoons
- Vanilla extract: 1 teaspoon
- Wheat flour: 145 g
- Full-fat milk: 120 ml
4
Place the dough in molds and bake at 175 degrees for about eighteen minutes. Cool down.
5
Clean the rhubarb, cut it into 1 cm pieces, sprinkle with the remaining sugar, and place it in the refrigerator overnight.
- Rhubarb: 200 g
- Sugar: 180 g
6
In the morning, drain the liquid and place the rhubarb in a saucepan. Add two tablespoons of lemon juice and cook over medium heat until it becomes a thick puree. Let it cool. Make puree from 200 grams of strawberries, and cut the rest into small cubes. Mix with the rhubarb.
- Lemon juice: 4 tablespoons
- Strawberry: 350 g
7
Whip mascarpone, cream, and powdered sugar with a mixer until a uniform, shape-holding mass is formed.
- Cream 35%: 145 ml
- Mascarpone cheese: 225 g
- Powdered sugar: 30 g
8
Make a hole in the center of the cupcake, remove the core, and fill the cavity with rhubarb and strawberry puree. Top with cream and decorate with fresh strawberries.
- Strawberry: 350 g