Try this greek-inspired cupcake made using olive oil and yogurt with tangy lemon curd filling.
INGREDIENTS:
Set A:
1 1/2 cups all-purpose flour
1/2 cup almond flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Set B:
1/2 cup extra virgin olive oil
1 cup granulated sugar
1 whole egg
3/4 cup Greek yogurt
LEMON CURD
Set A:
6 egg yolks
1 1/2 cups granulated sugar
Set B:
3/4 cup lemon juice
3 Tbsps. lemon zest
1/2 cup unsalted butter,
cold
TORCHED MERINGUE
6 egg whites
1/2 tsp. lemon juice
3/4 cup granulated sugar
Procedure:
A. Combine all Set A ingredients and mix everything.
B. Beat the olive oil, sugar, and eggs and mix until frothy, and sugar is dissolved. Add the yogurt to the Set A mixture. Mix until just combined. Pour into muffin pans lined with cupcake liners, then bake. To check doneness insert a toothpick to check if it comes out clean.
LEMON CURD
Set A:
6 egg yolks
1 1/2 cups granulated sugar
Set B:
3/4 cup lemon juice
3 Tbsps. lemon zest
1/2 cup unsalted butter, cold
Procedure:
A. In a saucepan, combine all Set A ingredients and mix until the sugar dissolves. Then place on a medium low heat.
B. Add the Set B ingredients and mix until well combined. Set aside and cool down before using.
TORCHED MERINGUE
INGREDIENTS:
6 egg whites
1/2 tsp. lemon juice
3/4 cup granulated
sugar
Procedure:
Using a mixer with the whisk attachment, combine egg whites and lemon juice, and mix until frothy. Then gradually add the sugar and the vanilla extract and mix until stiff peaks. Pipe over cupcakes. Using a torch, lightly brown the meringue.