Tablier taché

The 'Lemon Tree' saga in its deliciousness: These cupcakes are nice and soft, filled with lemon curd and topped with raspberry buttercream. for the cupcakes: Preheat the oven to 180 C 125 g butter - softened 125 g sugar 2 Tbsp lemon zest 1 large egg + 1 egg white 3 Tbsp milk at room temperature 150 g cake flour 1/2 tsp baking powder pinch of salt prepare the cupcakes: 1. Beat the butter and sugar together until the mixture is very light.Add the lemon zest and mix again. 2. Add the eggs, one at a time and beat after each addition to fully mixed in the butter. 3. Combine the dry ingredients together. 4. Add the milk and few table spoons of the flour mixture and mix well. 5. Fold in the rest of the flour. 6. Divide the batter into ten baking cups and bake until toothpick comes out dry. Fill the cupcakes with homemade lemon curd and top them with raspberry butter cream. Decorate with fresh raspberries. Enjoy them with great company!  

One cake, that was inspired by this beautiful Yuwa fabric collection. for the cake: use one recipe of Genoise Cake you will need one teacup of strawberry jam at room temperature or slightly warmed, if too hard you will need 60 ml of strong espresso with 15 ml 'Cointreau' to syrup the middle layer for the cream cheese icing: 100 g unsalted butter at room temperature 500 g cream cheese at room temperature 140 g sugar 1 tsp lemon juice 600 ml whipping cream prepare the icing: 1. Beat the butter with half the sugar until creamy and light. 2. Add the softened cream cheese in two portions and beat at low speed after each addition to incorporate well. 3. Add the rest of the sugar and the lemon juice. Beat well to form a foamy light cream. Set aside. 4. In a separate bowl, whip the cold heavy cream. 5. Fold in the whipped cream into the cream cheese icing. Make sure you start with small portions. 6. Use immediately! Tailoring: 1. Cut the baked Genoise