Coconut Cupcake filled w/ Lemon Curd and Basil Cream Ganache

coconut-cupcake-filled-with-lime-curd-topped-with-coconut-swiss-meringue-buttercream

Sometimes the struggle, is what makes success even sweeter.

And struggle is the perfect word for me and this cupcake recipe. Maybe was the moment, the day or the flour… Definitely, not a lack of inspiration. I mean, am listening to “Crazy in Love” and thinking about Christian Grey  so…

My attention is disperse right now.

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Let’s go back to the cupcakes. After having ruined a batch, I finally achieved what I wanted.

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Delicious and fluffy small cakes to fill with a homemade lemon curd and to top with a creamy, rich basil ganache.

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My advice to you: Blast some music while you get inspired and surprise your loved one with this little pieces of heaven.

And remember: Once you lick the frosting off a cupcake, it becomes a muffin… And muffins are healthy!

You are welcome!!!

 ::Coconut Cupcakes::

3/4 pound (340 gr.) unsalted butter, room temperature

2 cups beet sugar

5 extra-large eggs, room temperature

1 1/2 teaspoons pure vanilla extract

1 1/2 teaspoons pure almond extract

3 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup buttermilk

7 ounces shredded coconut
Preheat the oven to 325 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in the coconut.

Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely. Remove the center (you can use an apple corer) and fill with the lemon curd. Put back the top and cover with the ganache.

::Homemade Lemon Curd::

3 lemons

1 cup sugar

1/4 pund unsalted butter

3 eggs

1/2 cup lemon juice

1/8 kosher salt

Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar. Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined. Pour the mixture into a 2 quart saucepan and cook over low heat until thickened, stirring constantly. Remove from the heat and cool or refrigerate.

::Basil Cream Ganache::

12 ounces white baking chocolate, finely chopped

1/2 cup basil leaves, finely chopped

1/2 cup cold heavy cream

While the chocolate melts in double boiler, add the basil leaves. At the same time, place the bowl and the balloon whisk of your mixer in the freezer. When the chocolate is melted, place all the ingredients together in the bowl and mix until fluffy.

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