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Cupcakes with lemon cream and ginger

ingredients

servings

4

Rice flour

40 oz

Potato starch

25 oz

Water

100 oz

Margarine

40 oz

Iodized salt

1 oz

Eggs

1 unit

Philadelphia spreadable cheese

200 oz

Lemon juice

25 oz

Ginger powder

2 oz

starters from Italy - Campania

Cupcakes with lemon cream and ginger

Cupcakes with lemon cream and ginger

vegetarian with eggs with lactose

ready in

45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cupcakes with lemon cream and ginger

A very easy recipe to prepare a starter gluten-free and lactose-free, that will leave everyone breathless! The Philadelphia used is lactose, but lacks the ingredients

Cupcakes with lemon cream and ginger step 1

step 1

Preheat the oven to 200 degrees.

Cupcakes with lemon cream and ginger step 2

step 2

In a thick-bottomed pan, pour water and margarine and cook over low heat until it has melted for good.

Cupcakes with lemon cream and ginger step 3

step 3

Stir with a wooden spoon and then pour the flour all at once, stirring away from fire. You will get a very compact compound, soft and hard.

Cupcakes with lemon cream and ginger step 4

step 4

Let cool for well and then add the egg, stirring with a wooden spoon, from top to bottom to incorporate air.

Cupcakes with lemon cream and ginger step 5

step 5

When the mixture is similar to a cream, put it in a pastry bag and squeeze the small puffs with the shape that most preferred.

Cupcakes with lemon cream and ginger step 6

step 6

Place the cream puffs into the pan and place in preheated oven on the highest part so that they grow because next to the warmest place. Cook them for at least 20 minutes without NEVER open the oven door.

Cupcakes with lemon cream and ginger step 7

step 7

Once cooked, you'll know because they will be beautiful brown, turn off the oven and leave for another few minutes to rest, so as to allow them to dry inside.

Cupcakes with lemon cream and ginger step 8

step 8

Once very crispy (I feel slightly tapping them with your fingers), pulled out of the oven and let cool for good.

Cupcakes with lemon cream and ginger step 9

step 9

Meanwhile, prepare the filling: with a spatula, work together the lemon juice, ginger and Philadelphia lactose, until a nice thick cream and compact.

Cupcakes with lemon cream and ginger step 10

step 10

Halve the cold cream puffs and with the pastry bag decorated with the cream that you prepared and then served as delicious appetizers.

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