Lemon Verbena Cupcake

Lemon Verbena Cupcake - Bruno Albouze - THE REAL DEAL

Lemon Verbena Cupcake Recipe
Yiled: 12.
10 Tbsp (150g) butter, softened
1/4 tsp (1g) salt
1.3 cups 200g powdered sugar
2 ea. lage egg whites, at room temp
1.2 cups (175g) pastry flour, sifted
2 tsp (5g) baking powder, sifted
1/2 cup (125g) milk, at room temp
1 ea. lemon zest.
Cream butter and salt. Add sugar and continue to beat until smooth. Incorporate one egg white and mix until homogeneous. Add one-third of the sifted powders. Add the second egg white. The second-third of the powders, milk, remaining powders and lemon zest. Grease cups and fill them up.
Bake at 350ºF (190ºC) for about 15 min or until just baked. Do not over bake or they will end up dry. Cool, refrigerate or freeze for later use.

Lemon Verbena Frosting
1.2 cups (300g) heavy cream
12 grams (1/2 oz) lemon verbena leaves
7 ounces (220g) white chocolate.
8 ounces (250g) cream cheese, at room temp
1 lime zest
1 ea. lime juice.

Ganache: bring heavy cream to a boil, throw in verbena, cover and let infuse for about 30 min. Pass through a sieve over the chocolate; let melt and blend. Chill completely. Beat cream cheese until completely smooth. Transfer into a separate bowl. Whip the chilled verbena ganache until soft peaks. Using a spatula, fold one-third of the whipped ganache into the cream cheese and fold in remaining ganache. Add lime and zest.
Pipe out lemon verbena frosting. Garnish each cupcake with white chocolate shavings and a raspberry stuffed with raspberry preserve. Decorate with small fresh verbena greens. Keep refrigerated for up to 3 days or frozen for 2 weeks.

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