Pistachio Cupcakes with Lemon Curd and Mascarpone Cream
·Making the homemade lemon curd
In a saucepan, rub the sugar together with the zest using your fingers, then add the egg yolks, juice, and salt. Toss in the butter cubes and cook the mixture over low heat, whisking constantly, until it thickens like pudding. Strain the finished curd through a sieve and let it chill completely in the fridge.
Preparing the dry base for the cupcakes
Preheat the oven to 177 °C. In a bowl, combine the flour, starch, both sugars, baking powder and baking soda, salt, and finely ground pistachios. It's best to make sure all the dry ingredients are thoroughly combined before you start adding the wet ones.
The reverse method for extra-moist batter
Add the cubed butter and two tablespoons of milk to the dry mixture. Mix on low speed until the texture resembles damp sand. This method ensures the butter coats the flour, giving the batter an incredibly moist and tender crumb once baked.
Finishing the batter and baking the cupcakes
In a separate bowl, whisk together the egg whites, sour cream, remaining milk, and orange blossom water. Pour the liquid mixture into the dry base in two additions, briefly beating the batter smooth each time. Fill the cupcake liners and bake for about 20 minutes.
Whipping the thick cream cheese frosting
In a chilled bowl, combine the cream cheese, mascarpone, cream, sugar, and vanilla. Start whisking on low speed, gradually increasing it. Once the beaters leave firm trails and the frosting holds its peak, stop whisking so the mixture stays beautifully smooth and velvety.
Marbling and preparing the piping bag
Spoon two tablespoons of the chilled lemon curd on top of the thick frosting and gently swirl it in with a spatula. Transfer the mixture into a piping bag and chill it in the fridge for 10 minutes - this will make it easier to pipe. Place the baked cupcakes on a wire rack.
Filling and decorating for a sweet finish
Once the cupcakes have cooled, hollow out the centers and fill them with lemon curd. Using the piping bag, pipe a smooth swirl on top of each cupcake. Finish by decorating them simply with sprinkles.