Gluten Free Citrus Pistachio Cupcake

Recipe by: Andrea Todd

Gluten Free Vanilla Cake

1 1/2 C (351 g)Granulated Sugar
12 T (165 g)Butter, Unsalted
10.40 oz (294 g)Brown Rice Flour
4.00 oz (112 g)Potato Starch
1.30 oz (37 g)Tapioca Flour
1.00 tsp (3 g)Xanthan Gum
1.00 tsp (6 g)Kosher Salt
2 1/2 tsp (9 g)Baking Powder
4 each (201 g)Whole Eggs
1 C (231 g)Milk, Whole

Lemon Tea Mousse

9.00 fl oz. (268 g)Heavy Cream
2 BagsLuscious Lemon Meringue Tea (TT 2347)
4.00 fl oz (115 g)Lemon Juice, Fresh
0.37 oz (11 g)Gelatin, Granulated
2.00 oz (60 g)Egg Whites
3.50 oz (105 g)Granulated Sugar
1.50 fl oz (35 g)Water

Mango Curd

2.60 oz (75 g)Granulated Sugar
4 each (80 g)Large Egg Yolks
5.00 fl oz (150 g)Mango Puree (DGF 4435)
6.00 oz (180 g)Butter, Unsalted

Mango Lemon Tea Mousse

2 C (268 g)Lemon Tea Mousse
1/2 C (150 g)Mango Curd

Prosecco Buttercream

7.00 oz. (200 g)Egg Whites
13.50 oz (375 g)Granulated Sugar
6.00 fl oz (170 g)Water
1 LB, 6 oz (625 g)Butter, Unsalted, Room Temp.
12 gProsecco Flavor Paste (DRE 23004 7)

Pistachio Crunch

40 gEgg Whites
3.20 oz (90 g)Granulated Sugar
2.50 oz (72 g)Pistachios, Shelled and Chopped

Chocolate Glaze

4.00 oz (120 g) Tumaco 65% Dark Couverture (LUK D102)
4.00 oz (120 g) Belgian 65% Dark Chocolate (96341)
4.00 oz (120 g) Butter, Unsalted
1.00 oz (30 g) Corn Syrup, Light

Chocolate Pistachio Shards

3.25 oz (100 g) Tumaco 65% Dark Couverture (LUK D102)
3.25 oz (100 g) Belgian 65% Dark Chocolate (96341)
1/8 C (28 g) Pistachios, Shelled and Chopped Finely

Gluten Free Vanilla Cake

  1. Preheat the oven to 350°F.
  2. In a large bowl combine the Brown Rice Flour, Potato Starch and Tapioca Flour, xanthan gum, salt, and baking powder. Whisk well to combine and set aside.
  3. In a mixer with a paddle attachment, combine the sugar and butter and cream until light and fluffy. Add the eggs, one at a time, scraping after each addition.
  4. In a liquid measuring cup, measure 1 cup of milk and the vanilla. Add half of the dry mixture to the creamed mixture in the bowl, and mix on low until combined, scrape and add the milk and vanilla. Scrape the bowl, add the remaining half of the dry mixture and mix until combined.
  5. Let batter rest 15 minutes before baking. In lined cupcake pans, place 55g of batter in each muffin cup. Bake for 20 minutes at 350°F rotating the pans half-way through

Lemon Tea Mousse

  1. In a saucepan heat the cream to a simmer, add the tea bags and steep, 10 minutes. Remove the tea and cool the cream over an ice bath.
  2. Bring the lemon juice to a boil in a non-reactive saucepan to break down the enzymes. Cool.
  3. Prepare an Italian meringue by placing the egg whites in a mixer bowl fitted with a whip attachment.
  4. Bring the sugar and water to a boil, and cook until it reaches 240°F. When the temperature reads 220°F start whipping the egg whites. When the eggs have reached soft peaks and the sugar has reached 240°F, reduce the mixer speed to low and carefully pour the sugar down the side of the mixer. Once the sugar has been added, turn up the mixer and whip until the bowl has cooled to the touch.
  5. Meanwhile, take half of the cooled lemon juice and dissolve the gelatin in it to bloom. Heat the remaining juice to a boil and stir in the gelatin/lemon juice to fully dissolve. Add the gelatin mixture to the whipping meringue.
  6. In a separate bowl, whip the cream to soft peaks and fold into the meringue.

Mango Curd

  1. In a non-reactive bowl, whisk together the sugar and egg yolks.
  2. Add in the mango puree and heat over a double boiler, stirring often, until it is thick enough to coat the back of a spoon. Do not boil.
  3. Remove from heat, strain through a fine mesh sieve and stir in butter.
  4. Cool over an ice bath.

Mango Lemon Tea Mousse

  1. In a bowl combine mousse and curd until smooth.

Prosecco Buttercream

  1. Place the egg whites in a mixer bowl fitted with a whisk attachment.
  2. In a saucepan add sugar and the water to moisten. Bring to a boil over high heat. Once the temperature reaches 220°F start whipping the whites to stiff, but not dry peaks. Once the sugar reaches 240°F remove from heat and turn the mixer to low speed.
  3. Carefully pour the sugar down the inside of the bowl into the whipping whites. Once all of the sugar syrup is added, return the mixer to med-high speed and whip until the bowl is cool to the touch.
  4. When the meringue has cooled, change speed to medium-low and gradually add the butter.

Pistachio Crunch

  1. In a bowl, whisk the egg whites and sugar together, then fold in pistachios.
  2. On a baking sheet lined with parchment, spread the mixture out and bake at 350°F for about 10 minutes, stirring frequently. Cool.

Chocolate Glaze

  1. In a bowl, combine all ingredients and heat over a double boiler, whisking to combine, until melted, being careful not to scorch.

Chocolate Pistachio Shards

  1. In a bowl combine the chocolate over a double boiler to melt.
  2. On a baking sheet lined with parchment, spread out chocolate and dust with pistachios.
  3. Freeze to set and break up into pieces.

Assembly

  1. Take cupcakes and hull out the centers, leaving the bottom still intact.
  2. Spoon in enough MANGO TEA MOUSSE to fill hole and leave flush.
  3. Top with PROSECCO ITALIAN BUTTERCREAM.
  4. Chill cupcakes to solidify the buttercream and dip sides in the CHOCOLATE GLAZE and finish by rolling in the PISTACHIO CRUMBLE.
  5. Garnish with a CHOCOLATE PISTACHIO SHARD.