Strawberry Lemongrass Cupcakes
The perfect springtime treat! These strawberry lemongrass cupcakes are an elevated take on the classic strawberries and cream with lemon genoise filled with strawberry and lemongrass compote, then topped with lemongrass whipped cream. This is a wonderfully unique dessert to serve for Easter or Mother's Day!
Equipment
- Stand or hand mixer
- 12 ea medium cupcake/muffin tin
- 12 ea cupcake liners
- Pastry brush optional
- Piping bag with a medium sized star tip optional
Ingredients
Strawberry Compote
- 16 oz Package of strawberries plus extra for decoration
- ½ Tbs Lemongrass paste or 1 Tbs of grated lemongrass batons
- 2 Tbs Granulated sugar
- ½ tsp Vanilla extract
- 1 Tbs Lemon juice or half a lemon
- 2 tsp Cornstarch
Lemon Genoise Cupcakes
- 5 ea Whole eggs
- 162 g Granulated sugar
- 1 tsp Vanilla extact
- 2 ea Lemon zest
- ¼ tsp Kosher salt
- 92 g Cake flour Sifted
- 72 g Cornstarch Sifted
- 1¼ tsp Baking powder Sifted
- 5 Tbs Butter, unsalted melted, not hot
Lemongrass Simple Syrup
- ¼ cup Lemon juice, water, or both
- ¼ cup Granulated sugar
- 1 tsp Lemongrass paste or 2 tsp grated lemongrass batons (optional)
Whipped Cream
- 200 g Heavy cream
- ½ tsp Vanilla extract
- 2 tsp Granulated sugar
- 1 tsp Lemongrass paste or 1 tsp grated lemongrass batons (optional)
Instructions
To prepare the strawberry lemongrass compote
- Rinse and quarter the strawberries with the greens removed. Cut up extra large strawberries further.
- Add the quartered strawberries, lemongrass paste, vanilla, and sugar to a medium pot and stir until the sugar evenly coats.
- Cook on medium heat stirring occasionally. Whisk together the cornstarch and lemon juice to create a slurry.
- When the strawberries are soft enough, pour in the cornstarch slurry and stir to evenly distribute. Boil for 1-2 minutes while stirring.
- Remove from heat and transfer to a heat resistant bowl. Allow to cool until cold in the fridge.
To prepare the lemon genoise cupcakes
- Preheat your oven to 350°F and line your cupcake tin with cupcake liners.
- Using your stand mixer and whip attachment or hand mixer and beaters, whip the eggs and sugar together with the lemon zest, salt, and vanilla until full volume. It will be pale and very fluffy.
- Gently fold in your sifted flour, cornstarch, and baking powder followed by the melted (but not hot) butter.
- Immediately scoop into the cupcake tins and bake for 20 minutes rotating halfway. They are done when they spring back when poked.
- Allow to cool completely.
To prepare the lemon simple syrup
- Combine all ingredients in a small pot and bring to a boil. Remove from heat. Done.
To prepare the whipped cream
- Using your stand mixer and whip attachment or hand mixer and beaters, whip together all ingredients until stiff peaks. Use relatively immediately, but store in the fridge until ready to use.
To fill and finish the cupcakes
- Using a serrated steak knife or an apple corer, hollow out the center of the cupcake.
- Dab the inside of the cupcake with the simple syrup and fill with the strawberry lemongrass compote.
- If you do not want to use a piping bag to top the cupcake, you can simply scoop whipped cream on top for a rustic look.
- Insert your star tip into the pastry bag and cut an opening large enough. Fold over the top the pastry and hold at the fold. Scoop whipped cream into the pastry and unfold the top. Clamp and twist the middle of the bag and clamp the top of the bag to prevent back spillage.
- Squeeze the bag and move in a swirling motion on top of the cupcake. Decorate with strawberries, sprinkles, lemon zest or whatever you want!
Nutrition
Calories: 245kcalCarbohydrates: 36gProtein: 2gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 33mgSodium: 137mgPotassium: 94mgFiber: 1gSugar: 23gVitamin A: 398IUVitamin C: 25mgCalcium: 45mgIron: 0.4mg
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