So it’s mid September and it’s quite chilly outside actually, so I guess this is summer done and dusted. But I wanted to share one more summery recipe before we descent into the depth of chocolate and winter fruit – the lemon poppyseed cupcake. One of my staple cupcake recipes really and one that I’m particularly fond of, because I love lemon curd and these are filled to the brim with that stuff, also because I love cupcakes and buttercream…
130g Caster Sugar
130g Soft, Unsalted Butter
130g Self-Raising Flour
1 tsp Baking Powder
2 Eggs, Medium
2 Lemons, Zest
1 1/2 Lemons, Zest and Juice (ca 50 ml)
50g Caster Sugar
1 Egg, Medium
1 1/2 tbsp Cornflour
15g Soft, Unsalted Butter
350g Icing Sugar
200g Soft, Unsalted Butter
1 tsp Vanilla Extract
1 tbsp Milk
Preheat the oven to 170 degree C. Line a 12 hole cupcake tray with cupcake liners.
In a large mixing bowl, cream butter and sugar together until they’re nice and light and fluffy in colour and texture. Then add the eggs, one at a time, mixing very well in between. Combine baking powder and flour, then add them to the mixture and combine on a low speed. Finally grate in the zest of two lemons and incorporate it well.
Using a large and a small spoon, distribute the mixture evenly between the 12 cupcake liners and bake them for about 18 minutes, until they’re nice and springy on top or a skewer comes out clean.
To make the lemon curd, juice and zest 1 1/2 lemons. This should give you about 50 ml of lemon juice. Then combine that with the sugar, egg and cornflour in a medium sized sauce pan and heat up on a low to medium heat. Keep whisking at all times to make sure that the egg won’t cook. When it thickens take it off the heat and push it through a sieve. This will get rid of any small bits of cooked egg that might have formed. While the curd is still warm, add the soft butter and mix it until it’s dissolved. This will make the curd nice and creamy.
When the cupcakes and the curd have cooled down, core them with an apple corer or the larger end of a piping nozzle (you want plenty of space for lemon curd filling in there) and spoon in the lemon curd.
American buttercream is arguably the easiest buttercream to make. Start by whipping up the butter in a large mixing bowl or stand mixer (if using the stand mixer, use the paddle attachment for this) and beat it for 6-7 minutes until its fluffy and very light in colour. Then add the icing sugar in two stages. Make sure to sieve it in to avoid lumps of sugar in the buttercream. Then add the vanilla extract, the poppyseeds (up to you how much, I used about 25 grams in the end) and a tablespoon of milk if the buttercream is too stiff for your liking.
Finally, fit a piping bag with a large open star nozzle (I’m using an Ateco 828) and fill it with the buttercream. I like to put the piping bag in a glass whilst filling it so I’ve got two hands to handle the buttercream and that generally makes less of a mess. Give the piping bag a good shake to get rid of any air bubbles, they might disturb the pattern on your cupcakes when you’re piping the buttercream on. Hold the bag completely vertical to the cupcakes and in one smooth motion pipe on a swirl of buttercream. If you’re a bit unsteady you can practice your swirl on a piece of baking parchment and when you’re happy you can just scrape the buttercream off and put it back in your piping bag!
Lots of Love,