Saturday, September 17, 2011

Cupcakes week 26

The halfway point!!!  Wahoo!!!

how about something fun and a little different?

Parfait Cupcakes
makes 6
¾ cup flour
1 ½ teaspoon baking powder
Pinch of salt
 ½ cup butter
½ cup sugar
2 eggs
Zest of one lemon
A few drops of lemon oil

1 cup cream (or half and half will work)
3 tablespoons sugar
1 teaspoon vanilla
½ cup raspberries (fresh or frozen thawed, drained)
½ cup lemon curd
6 wine glasses
6 teaspoons limoncello (lemon liqueur or other)
Flakes of colored sugar, candies, etc.. (For decoration)

For the cupcakes
In a bowl, beat the flour, baking powder and salt and set aside.
In a bowl, using an electric mixer, beat butter and sugar until frothy and airy, about 5 minutes.
Add the lemon zest, lemon essence and eggs one at a time, beating one minute after each addition.
Add dry ingredients to liquid ingredients and beat just until everything is well blended ( do not over beat!).
pour into muffin pan previously buttered and lined with boxes of paper.
Bake on center rack at 375 degrees for 15 to 20 minutes.
Cool completely at room temperature before you handle.
For Cream
In a bowl using an electric mixer, whip cream , sugar and vanilla until firm. Transfer half of the whipped cream in a second bowl and fold in raspberries. Add the lemon curd to the half the remaining cream and whisk a few minutes more times, until well incorporated and set aside.
For mounting 
Turn the cupcakes, make sure they fit well in the cups, cut the excess if necessary. Cut cupcakes in half horizontally, put a teaspoon of limoncello at the end of each cup and place the bottom half of each cupcake to the limoncello. Spoon about 2 tablespoons of raspberry mousse on top of each cupcake half, spread evenly with the back of a spoon. Place half on top of each cupcake with raspberry mousse and garnish each cup of lemon curd mousse (with a spoon or pastry bag, to taste). Decorate with colored sugar, candy or other, to taste.

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