creme fraiche cupcakes

creme fraiche, i used this ingredient for the first time when i made strawberry brulee. this is one quite interesting thing. it is almost like cream cheese without the cheesy taste. i bought one package of creme fraiche and just used half for the brulee, so i still have another half left. i have been wondering what will i do with it since it will expire soon, it has a short shelf-life.

i have tried to browse some recipes about creme fraiche but mostly didn't suit my preferences. so i thought maybe it would be nicer if i can create a recipe by myself. as creme fraiche looks a little like cream cheese, i came up with cakes. coincidentally, it's been a while since the last time i bake cupcakes and actually i was kind of miss it. then, cupcakes it is!

this creme fraiche cupcakes' taste resembles yoghurt cake without the tangy feeling and replaced with creamy taste, almost like cream cheese cake but without the cheesy feeling. hmm, honestly it's hard for me to describe the taste. to complicate this cupcake, i decorated it with marble chocolate ganache and topped with fresh strawberries. hope you like it!

Creme Fraiche Cupcakes
makes about 6

1/4 cup butter
1/3 cup granulated sugar
1/2 cup creme fraiche
1 egg
1 tsp vanilla extract
1/4 tsp grated lemon rind
1 cup all purpose flour
1 tsp baking powder
pinch of salt
1/4 cup + 2 tbsp milk

chocolate ganache
50 gr bittersweet chocolate
3 tbsp heavy cream
direction:
heat the cream and pour over the chocolate, stir together until chocolate melted.

white chocolate ganache
25 gr white chocolate
2 tbsp heavy cream
direction:
heat the cream and pour over the chocolate, stir together until chocolate melted.

direction:

1. preheat the oven to 350 degree F. insert liners into a medium cupcake pan.
2. in a large bowl, cream together butter, creme fraiche, and sugar with an electric mixer at medium speed until fluffy. add the egg and beat about 1 minute, blend in the vanilla and lemon zest.
3. in a separate bowl, combine the flour, baking powder, and salt.
4.  add the dry ingredients to creamed mixture, alternating with the milk. beat until smooth.
5. fill the cupcake liners two-thirds full. bake for 20-25 minutes or until a toothpick inserted in the center of cupcakes comes out clean. cool cupcakes in the pan.
6. dip the cupcakes in the chocolate ganache and drop some of the white chocolate ganache randomly. make a swirl effect using toothpick. set aside for 1 hour to firm.

thanks for reading..
enjoy! :)