CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Poppyseed And Lemon Cupcakes

1

  • Overview
  • Ingredients
    23 items
  • Directions

This recipe features delightful Poppyseed and Lemon cupcakes filled with creamy lemon custard and topped with cream cheese frosting, offering a perfect balance of flavors and textures.

  • 200ml poppy seeds
  • 400ml milk
  • 200g butter
  • 350ml sugar
  • 10ml finely grated lemon rind
  • 10ml vanilla extract
  • 4 eggs
  • 650ml cake flour
  • 20ml baking powder
  • 2.5ml salt

Creamy Lemon Custard

  • 60ml (35g) cornflour
  • 2 eggs
  • 120ml (110g) sugar
  • 400ml milk
  • 1.5ml salt
  • Zest of 2 lemons
  • 5ml vanilla extract
  • 80g butter

Cheese Frosting With Lemon:

  • 200g butter
  • 250g cream cheese
  • 3 x 250ml sifted icing sugar
  • Zest of 2 lemons
  • 50ml lemon juice

  • Preheat the oven to 180 °C.
  • Soak the poppyseeds in the milk.
  • Cream the butter and 300 ml of the caster 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 caster 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

  • 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

  • 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.