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Blueberry cupcakes with lemon curd

Blueberry cupcakes with white chocolate namelaka and lemon curd made by Tiziana Ricciardi of @deliziosavirtu are a very elegant and refined dessert, a combination of flavors that encapsulates the freshness of spring. With this recipe you will discover how to make cupcakes and how to decorate them: thanks to the utensils selected by Tiziana and her tips, it will be easy to transform a simple muffin into a mouth-watering and scenic cupcake. Once made, store the cupcakes into the refrigerator in an airtight container and eat within a couple of days.


Recipe for 12 cupcakes
Preparation: 40 minutes
Baking: 30 minutes
Resting time: 0 minutes
Total time: 1 hour 10 minutes
Difficulty level: 4


For the muffins
120 g plain flour
80 g almond flour
2 eggs
100 g butter
100 g sugar
150 ml buttermilk
6 g baking powder
4 g baking soda
the zest of 1 untreated lemon
pinch of salt

For the white chocolate namelaka
50 ml fresh milk
100 g fresh cream
70 g white chocolate 2,5 g honey
1,5 g food jelly
For the lemon curd
45 g butter
100 ml lemon juice
2 egg yolks
16 g cornstarch
80 g granulated sugar
For decorating
fresh blueberries


In case you need a substitute for buttermilk you can make your own by mixing 70 ml yogurt with 70 ml milk and 10 ml lemon juice in a bowl, then keep aside.
Meanwhile, prepare the muffins: whip sugar and butter with a hand mixer until soft and smooth. Incorporate the eggs, one by one. In a bowl, sift the plain flour with almond flour, baking powder, baking soda, and a pinch of salt. Combine the flours with the buttercream, alternating with the buttermilk. Mix well to make a smooth dough.
Spread the ramekins in the muffin pan and pour the mixture, filling them 3/4 full. Scatter the blueberries over the top of the muffins and bake at 180 °C in a preheated static oven for about 15 to 20 minutes (do a toothpick test to check for doneness). Remove the pan from the oven, wait a few minutes and turn out the muffins from the pan then let them cool on a wire rack.
Prepare the namelaka by heating the milk with honey, add gelatin previously soaked in cold water and squeezed, stir until completely dissolved. Pour the hot mixture over the chopped white chocolate, process with an immersion blender and finally add the cold cream. Pour the mixture into a glass bowl and leave in the refrigerator overnight.
Prepare the lemon curd (better on the same day as the namelaka): in a bowl beat the egg yolks with the sugar and cornstarch with a hand mixer then set aside. Heat the lemon juice with the butter in a saucepan then pour it while still hot over the yolk-sugar mixture, put back on the heat over a gentle flame and cook, stirring until the curd has thickened without ever letting it boil. Remove from the heat and let it cool well.
Assemble the cupcakes: use the specific tool to remove the center part of the muffin and fill it with lemon curd. Then use a decorating bag with a star-shaped nozzle to decorate each muffin with the white chocolate namelaka. Complete decorate with fresh blueberries.