- 50 ml milk
- 100 ml heavy cream
- 12 g sugar
- 3 × egg(s)
- 240 g yogurt
- 0.5 g salt
- 120 g flour (fine)
- 150 g mascarpone
- 200 g granulated sugar
- 100 ml Pumpkin seed oil
- 5 g baking powder
- 120 g pumpkin seeds, chopped, roasted
- 5 g lemon peel
- 180 g apricot purée
- 1 × cinnamon
- 5 ml apricot liqueur
Stir the eggs with 200 g sugar until frothy. Add the pumpkin seed oil and yoghurt to the frothy eggs.
Mix the flour, baking powder, pumpkin seeds, lemon zest and salt and stir into the egg and yoghurt mixture. Fill the mixture into moulds and bake for 20 minutes at 180 °C in a preheated convection oven.
Apricot and cinnamon topping:
Bring the milk and the cinnamon bark to the boil with 12 g of sugar and allow to steep for about 15 minutes. Stir the apricot puree together with the mascarpone until smooth and mix with the remaining ingredients.
Pass the mixture through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously. Cool the filled Whipper in the refrigerator for 1-2 hours.
Crown the chilled cupcakes with the topping. Enjoy immediately.
Make the apricot puree yourself: Finely puree 100 g of ripe apricots with 80 ml of apricot juice.
Double the ingredients for a 1 l iSi Whipper. Screw on 2 iSi Cream Chargers, one after the other. Shake vigorously after attaching each Charger. Halve the ingredients if using a 0.25 l iSi Whipper.
Recipe by Christine Egger, pastry chef, Art Cooking, Vienna (Austria)