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ruineshumaines:

Lemon Cheese Cupcake with Butter Cream

Ingredients

Cookie base
· 6 cocoa cookies (Othello)
· 100g butter

Cheese filling
· 300g cream cheese
· 250g curd (20%)
· 3 table spoons cornstarch
· 150g sour cream
· 1 egg
· 2 table spoons lemon juice
· 1 table spoon lemon zest

Lemon filling
·1 table spoon lemon zest
· juice of 3 lemons
· 1 table spoon cornstarch
· 6 table spoons butter
· 80g sugar
· 4 egg yolks

Butter cream
· 100g butter
· 400g confectioner’s sugar
· 2 table spoons lemon juice
· 1 tea spoon lemon zest
· 2 table spoons creme fraiche
· blue food colour

Preheat the oven to 180°C. Cover the cupcake tin with paper. For the base mix cookie crumbs with butter and fill into the molds and back for 10 minutes. For the lemon filling get a medium saucepan, mix together lemon zest, lemon juice and cornstarch until smooth. Mix in butter and sugar and bring mixture to boil over medium heat. Boil for one minute stirring constantly. In a bowl beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour everything into saucepan beating rapidly. Reduce heat to low and cook for 5 minutes stirring constantly until thick. Cool down.

For the cheese filling mix all ingredients slowly in a bowl until smooth. Fill into the molds and bake for another 30 minutes at 180°C. Cool down. After one hour cover the cakes with the lemon filling and put everthing into the fridge for at least 3h or better, overnight. For the frosting beat confectioner’s sugar, butter, lemon juice and zest until smooth. Beat in creme fraiche, increase speed and continue beating until light and fluffy. Decorate the cup cake with the frosting and serve them in a cup.

via Aicuisine

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unknownskywalker:

Glass Sculptures by Robert Mickelsen