Lemon ice cream cupcakes with strawberry sauce

Name: Lemon ice cream cupcakes with strawberry sauce
Cook time: 35 min
Total time: 35 min
Yield: 12
Ingredients: 2 Eggs (size M); 250 g Whipped cream; 100 g Sugar; 80 g Lemon curd (glass); 150 g Strawberries; 1 Organic Lemon; 75 g room-warm double cream cheese; 200 g room-warm butter; 200 g Icing sugar; 24 Paper baking cups

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 12

2 Eggs (size M)
250 g Whipped cream
100 g Sugar
80 g Lemon curd (glass)
150 g Strawberries
1 Organic Lemon
75 g room-warm double cream cheese
200 g room-warm butter
200 g Icing sugar
24 Paper baking cups

Directions

1
Line the wells of a muffin tin (12 wells with 100 ml contents each) with 2 paper cups each. Separate the eggs. Beat egg whites and cream separately until stiff. Beat egg yolks, 60 g sugar and lemon curd until frothy.
2
Fold in cream and beaten egg white in portions. Spread the cream in the moulds (2-3 tablespoons per mould). Freeze for at least 4 hours.
3
Wash and clean the strawberries, cut them in half and puree them with a hand blender. 40 g sugar with the puree
4
Rinse the lemon with hot water, grate dry and tear off the zest. Pass the strawberry sauce through a sieve. Stir cream cheese and butter until creamy, gradually add icing sugar, stir in half the strawberry sauce.
5
Fill strawberry frosting into a piping bag with a star-shaped spout and decorate muffins with it. Drizzle remaining strawberry sauce on top. Sprinkle lemon zests over the cupcakes.