Mini-Cupcakes "Limonada de capsuni"/ Strawberry Lemonade Mini Cupcakes

Please scroll down for recipe in English


Din nou limonada, de data aceasta sub alta forma. Aveam de mult ideea combinatiei limonada cu capsuni, iar acest inceput de vara s-a simtit timpul perfect de a pune combinatia in niste cupcakes. Au rezultat aceste mici imbucaturi racoroase, cu aroma de capsuni si usor acrisoare, asa cum o limonada ar trebui sa fie.


Ingrediente
~48 mini cupcakes~


Cupcakes (adaptata dupa Cupcakes de lamaie cu bezea):

1 1/2 cups (150 gr) faina
1 lingurita praf de copt
1/2 lingurita sare
1 stick (113 gr) unt la temperatura camerei
1 cup (200 gr) zahar
3 oua
1/2 cup (120 ml) kefir
1/4 cup (60 ml) zeama de lamaie
coaja rasa de la o lamaie


Se incinge cuptorul la 180 grade Celsius (350 Fahrenheit). Se pregatesc 2 tavi de mini muffins cu hartii.
Nota: Compozitia a ajuns pentru 4 tavi de mini-muffins, si a fost nevoie sa coc a doua tura. Puteti coace compozitia in forme de muffins obisnuite si mariti usor timpul de coacere.


Se amesteca si se cerne faina impreuna cu praful de copt si sarea. Se dau deoparte.


Se bate bine untul si zaharul  pana cand sunt crema. Se adauga ouale unul cate unul, batand dupa fiecare adaugare. Se adauga kefirul, zeama de lamaie si coaja de lamaie, batand usor, apoi se adauga amestecul de faina, mestecand pana cand totul este bine incorporat, fara sa bateti prea mult. Se umplu formele pregatite pe 3/4. Se coc in cuptorul incins pentru 18-20 minute, cand o scobitoare introdusa in mijlocul uneia din cupcakes iasa afara curata. Se lasa sa se raceasca in forme cateva minute, se scot si se lasa sa se raceasca complet inainte de decorare.


Crema de mascarpone si capsuni:


1 cup (230 ml) frisca lichida neindulcita
1 cup (230 ml) mascarpone
1 cup (230 ml) piure de capsuni (capsuni curatate de codite si procesate in blender)
1 cup (cana) zahar pudra, sau dupa gust
coaja rasa de la o jumatate de lamaie
*optional puteti adauga 1 lingura de Limoncello (lichior de lamaie) sau Cointreau (lichior de portocale)


In bolul de la mixer se pune frisca lichida si mascarpone si se bat la viteza mare pana cand incep sa se intareasca, apoi se adauga zaharul pana cand este incorporat si crema este tare. Se adauga capsunile, coaja de lamaie si limoncello (daca folositi) si se mai bate putin pana cand totul este omogen.


Se decoreaza cupcakes-urile reci. Folositi un varf cu deschidere mare, bucatelele de capsuni se vor intepeni in varful stea.

Ingredients
~48 mini cupcakes~

Cupcakes (adapted after Lemon Meringue Cupcakes)

1 ½ cups flour
1 tsp baking powder
½ tsp salt
1 stick butter
1 cup sugar
3 eggs
½ cup kefir or buttermilk
¼ cup fresh squeezed lemon juice
the zest from ½ lemon

Preheat the oven at 350 Fahrenheit. Prepare and line two mini muffin trays.

Note: the mixture is enough for 4 mini-muffin trays; you may need to bake a second round.

Sift together the flour, baking powder and salt. Set aside.
Cream the butter and sugar together. Add the eggs, one at a time, beating after each addition. Add the kefir, lemon juice and lemon zest, mixing to incorporate, and then add the flour mix. Stir until smooth, don’t over mix. Fill ¾ high the prepared pan(s). Bake in the preheated oven for 18-20 minutes, until a toothpick inserted in the middle of one of the cakes comes out clean. Let cool in the pan for few minutes, remove and let cool completely before decorating.

Mascarpone and strawberry topping:

1 cup heavy cream
1 cup mascarpone
1 cup strawberry puree (cleaned and hulled strawberries pureed in the food processor)
1 cup powder sugar (or after taste)
the zest from one lemon
*optional you can add 1 tbsp of Limoncello (lemon liqueur) or Cointreau (orange liqueur)

In the bowl of the standing mixer add the heavy cream and mascarpone. Beat on high speed until soft peaks start to form. Add the sugar and beat again until stiff peaks. Add the strawberry puree, lemon zest and liqueur (if using) and beat just until incorporated.

Decorate the cupcake using a large tip. The little pieces of strawberry will get stuck in a star tip.

Enjoy!