Candied lemon peel, walnut and dulce de leche cupcake, with a meringue-cinnamon frosting.

Candied lemon peel, walnut and dulce de leche cupcake, with a meringue-cinnamon frosting.




For the cake batter:

- 125 g. unsalted butter (one stick), softened
- 1 cup sugar
- 3 yolks and one whole egg
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- The finely grated peel of one organic lemon
- 1/2 cup whole milk
- The juice of one lemon
- 1 and 1/2 cups of flour
- 1/2 cup cornstarch
- A pinch of salt
- 1 and 1/2 teaspoons baking powder
- 2/3 cup finely chopped walnuts
- 4 tablespoons chopped candied lemon peel

For the caramel filling, I made some "dulce de leche" with one can of condensed milk, 1/2 cup of whole milk, vanilla, and I added some chopped walnuts and candied lemon peel. I could have also bought a jar of dulce de leche, or I could have cooked it from scratch (using whole milk and sugar while heating and stirring for hours, sigh).


The frosting was made using three egg whites and 1/2 cup plus one tablespoon of sugar, and a little vanilla. The egg whites, sugar and vanilla were heated on a bain marie until the mix became quite hot to the touch and the sugar was completely dissolved, then beated.

Ground cinnamon was sprinked on top.

Baked on a medium oven for about 20 min (until firm and golden)
Yield: 16 small-medium cupcakes

Comments

Popular Posts