• 200 g flour
• 140 g butter
• 80 g sugar
• 1 sachet baking powder
• 4 eggs
• 1 tsp vanilla extract
• grate peel of one lemon
• 1 jar of calisson cream (1 tsp per cupcake)
For the topping
• 3 tbsp mascarpone
• 200ml of whole whipping cream
• 1 tbsp icing sugar
• 2 tbsp calisson cream
• grate peel of lemon (optional)
Preheat the oven to 180°C.
Beat the butter and sugar. Add the extract of vanilla. Add the eggs one at a time beating more for each egg.
Add the dry ingredients (flour and yeast) and the zest of one lemon. Mix and pour into cupcake moulds (up to 2/3 height).
Bake in the oven at 180°C for 20 minutes.
Remove the cupcakes from oven and leave to cool. Cut off the top of the cooled cupcakes and fill them with calisson cream.
Prepare the cream for decoration:
Whip the cream until stiff with an electric whisk.
When the cream starts to thicken, add the mascarpone and calisson cream. Continue to beat until the cream is firm.
You can add icing sugar to the mixture if it isn’t sweet enough (to taste)
With an icing bag, cover the cupcakes with the cream. Decorate with a calisson and some lemon zest
WHAT YOU NEED