Lemon Pound Cupcake with Peach Sabayon

Lemon Pound Cake with Peach Sabayon

My second submission for Iron Cupcake Wine Challenge is a Lemon Pound Cupcake with Peach Sabayon. I was first introduced to Sabayon at the MGM Grand Buffet in Vegas... and Oh My Gosh... I fell in love. I thought that would be a great base for this Challenge. The cupcake is from Cooking Light and has the typical dense pound cake consistency. My husband requested the Lemon flavor, which surprised me, and he ended up saying he didn't like it but I thought it tasted how a typical lemon pound cake does. The Sabayon I made with Splenda and was nervous it wouldn't turn out but it did and it is wonderful. I also made it with Peach Champagne for an extra layer of flavor. It was really good. Almost MGM quality. ha ha! 

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Lemon Pound Cupcakes

12 cupcake liners

• 2  teaspoons  all-purpose flour
• 1  cup  all-purpose flour
• 1/4  teaspoon  baking powder
• 2/3  cup  sugar
• 1/3  cup  butter, softened
• 2  large egg whites
• 1  large egg
• 1  teaspoon  grated lemon rind
• 1  teaspoon  lemon extract
• 1/4  cup  vanilla low-fat yogurt

Preheat oven to 350°.

Line 12 muffin tins with paper liners.

Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup flour and baking powder, stirring with a whisk; set aside.

Place sugar and butter in a large bowl; beat with a mixer at high speed until fluffy (about 2 minutes). Add egg whites and egg, beating well after each addition. Beat in rind and extract. Add flour mixture and 1/4 cup yogurt alternately to sugar mixture, beginning and ending with flour mixture; mix well after each addition. Spoon batter into prepared pan. Bake at 350° for 18 - 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on wire rack; remove from pan. Cool completely on wire rack.

Adapted from www.myrecipes.com

Peach Sabayon Sauce

6 egg yolks

• 1 cup Peach Champagne
• 1/3 cup sugar, plus more to taste ( I used Splenda)
• Drops of freshly squeezed lemon juice (optional)

Whipping the sabayon:
If you want to serve the sabayon warm, make it at the last minute. If you want to glaze the sabayon under the broiler, or make it ahead of time to serve chilled, have ready a large bowl (larger than the one in which you whip the sauce) partly filled with ice cubes.

Whisk to blend the yolks, Champagne, and sugar in the stainless-steel bowl. Rest the bowl in the saucepan over hot water. Whisk constantly for 4 to 5 minutes or more to cook the sauce, until it has the consistency of lightly whipped cream. Clear the bottom of the bowl constantly with the whisk so that the eggs do not scramble, and adjust the heat as needed. Taste the sauce — the sabayon should never get so hot that you can't stick your very clean finger in it — and whisk drops of lemon juice or more sugar if you want. When thick, foamy, and tripled in volume, remove from heat. It can be served hot as is, tepid, or cool.

Serving:
Spoon a portion of grilled peaches — 1/2 cup or more — into each goblet or glass, and top with 1/3 to 1/2 cup of warm or cool sabayon. Or put the sauce in the glass first, then the peaches.

Variation: 
Cool the sabayon to room temperature. Whip the cream and sugar until soft peaks form, and fold the cream into the sabayon with a rubber spatula.

Turn on the broiler. Spread the peaches in the baking dish in one layer (or in individual dishes). Spoon the sauce over the peaches so they are completely covered and set the dish under the broiler, 5 to 6 inches from the heat. With the door open — so you can watch carefully — broil for a minute or two, turning the dish as needed to glaze evenly, until the top of the sabayon is nicely browned and slightly crusted. Serve right away.

Adapted from www.epicurious.com