These cute little mini cupcakes are the perfect snack for children’s birthdays or even for the parsley wedding (12.5 years) there I just baked them for my aunt and uncle!
Mini Lime Cupcakes with Currants
Ingredients
Muffins
- 1 egg
- 60 g sugar
- 1 packet vanilla sugar
- 1 pinch of salt
- 120 g creme fraiche
- 40 g oil
- 1 tbsp lemon juice
- a little lemon flavouring
- 100 g flour
- 3 g baking powder
- 1/3 tsp baking soda
Cream
- 250 g curd cheese
- 250 g mascarpone
- 80 g sugar
- 1 sachet vanilla sugar
- 1-2 sachets cream stiffener
- Lemon flavouring
- 1 tsp lemon juice
- green food colouring
Decoration
- Currants
Instructions
Muffins
- Preheat the oven to 180°C top/bottom heat and line the mini muffin tray with small moulds.
- Whisk the egg with the sugar, vanilla sugar and salt until foamy. Add the crème fraîche, oil, lemon juice and lemon flavouring and stir in briefly. Finally, stir in the flour, baking powder and baking soda until everything is combined.
- Using a teaspoon, fill the muffin tins three-quarters full and bake for about 10-12 minutes. Test with a wooden or metal skewer. When no more batter sticks to the skewer when you prick it, the muffins are done. Set aside to cool.
Cream
- For the cream, put all the ingredients in a mixing bowl and mix together. Check the firmness of the cream to see if you need 1 or 2 cream stiffeners. Mix in the food colouring carefully, as some colours are very intense.
Decoration
- Pour the seasoned cream into a piping bag or a freezer bag with a rosette or star-shaped nozzle and top the cupcakes with the cream. Decorate the cupcakes with the redcurrants and now you are ready to enjoy them.
You have decided to this delicious recipe, I am very pleased. Gladly you can write me a feedback, I am very curious how it will taste to you.
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