zondag 23 november 2008

Lemongrass Cupcakes

Submitted by: Varina Jones

These cupcakes are simply to make yet very elegant with a light sweet-tangy flavor.

Prep Time: 30 minutes (20 inactive/ 10 active)

Cook Time: 20-22 minutes

Serving Size: 12

For Cupcakes:

3 Tbsp dried lemongrass
1 Cup milk
4 Tbsp melted butter
½ Cup plain yogurt
1 Cup sugar
½ teas lime zest
1 1/3 Cup All-Purpose flour
¼ teas baking soda
½ teas baking powder
½ teas kosher salt

For Topping:
½ Cup Crème fraîche
2 Tbsp crystallized ginger


Combine milk and lemongrass in a small saucepan over medium heat and heat until almost boiling, or about 180 degrees.
Let sit for 20 minutes.
Pre-heat oven to 350 degrees Fahrenheit (180 ° C or gas mark 4) and line a muffin tin with cupcake liners.
Strain milk and combine with butter, yogurt, sugar, and lime zest.
Whisk until sugar dissolves fully.
In a large mixing bowl combine and sift flour, baking soda, baking powder, and salt.
Pour wet ingredients over dry and mix just until comes together, allowing small lumps to remain. A balloon whisk works best for this.
Immediately pour into cupcake liners and bake for 20-22 minutes, or until a toothpick inserted into to center comes out clean.
Meanwhile, fold crystallized ginger into the crème fraîche and return to the refrigerator.
When cupcakes are done, remove from oven and allow to cool.
After 5 minutes remove from muffin tin to cooling rack and allow to cool completely before topping with crème mixture.
Top each cupcake with approximately a scant tablespoon of crème then serve immediately. Garnish with extra ginger of lime zest if desired.

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