



Poppyseed and Lemon cupcakes –filled with creamy lemon custard and topped with creamcheese frosting
200 ml poppyseeds
400 ml milk
200 g butter
350 ml sugar
10 ml finely grated lemon rind
10 ml vanilla essence
4 egg separated
650 ml cake flour
20 ml baking powder
2,5 ml salt
METHOD
- Preheat the oven to 180 °C
- Soak the poppyseeds in the milk.
- Cream the butter and 300 ml of the castor sugar until light and fluffy – add the egg yolks one at a time and beat well after each addition. Add the lemon rind and vanilla essence.
- Sift the flour, baking powder and the salt together. Add the dry ingredients alternatively with the milk and poppyseed mixture to the egg and butter mixture.
- Mix to make a batter – but do not overmix
- Beat the egg whites to the soft peak stage and add the other 50 ml castor sugar. Beat well and fold it gently into the batter.
- Spoon the batter into 24 lined cupcake pans and bake for about 20 minutes until cooked. Cool completely
CREAMY LEMON CUSTARD
60 ml cornflour (35 g)
2 eggs
120 ml sugar (110g)
400 ml milk
1,5 ml salt
Finely grated zest of 2 small lemons
5 ml vanilla essence
80 g butter
METHOD
- Mix together the cornflour, eggs, sugar, salt, lemon rind and the vanilla. Add the milk and mix to form a smooth paste
- Place in a saucepan and heat
- Stir continuously and bring just to the boil
- Mix in the butter and mix well
- Cool completely (keep the top covered while cooling – use a plastic sheet or lid)
CREAM CHEESE FROSTING WITH LEMON
200 g butter
250 g cream cheese
3 X250 ml icing sugar, sifted
zest of 2 lemons
50 ml lemon juice
METHOD
- Cream the butter and the cream cheese together
- Add the icing sugar gradually and beat very well, lastly beat in the lemon zest and juice and beat until the frosting is light and airy. Spoon into a piping bag fitted with a star nozzle
TO ASSEMBLE:
Use a sharp knife to cut small cones out of the cupcakes. Fill the cones with the lemon custard and pipe cream cheese frosting on top. Sprinkle with poppyseeds and garnish with a thin lemon slice
Recent Comments