Lemon Poppyseed Cupcakes

Lemon Poppyseed Cupcakes

šŸ§ Lemon Poppyseed - The Polished Perfectionist
Elegant, meticulous, and the one who actually reads the recipe before baking. Probably has a capsule wardrobe and bullet journals. Subtly delightful, a little old-fashioned, and always brings a breath of fresh air to the room.

YIELD: 18 CUPCAKES / ACTIVE TIME : 30 MINUTES / TOTAL TIME: 60 MINUTES

A recipe Iā€™ve been making since I first started in pastry, and one my then mentor, now business and lifeĀ partner, Derek, developed and then shared with me. Derek is a way better baker than I am. I was always drawn more to the pastry side of things, where Derek had a better understanding and patience for the art of baking. His recipe gets an intense lemon flavor from a reduction, andĀ the poppy seeds donā€™t stick in your teeth because they are soaked in milk overnight and softened.

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9781400340965

Pick up a copy of LET THEM EAT CUPCAKES here! Inside you'll find a deep dive into the fundamentals of cupcake making, from mixing batters and buttercreams to designing and piping. It contains easy-to-understand instructions that ensure you won't get knocked off course while you are at work in the kitchen.

Guided by renowned pastry chef Gabrielle Cote, owner of the beloved Big Fish Cake Studio, Let Them Eat Cupcakes brings all of your baking goals and design dreams within your reach, whether you want to pursue your passion full-time, improve your skills, or make a loved one's birthday party feel a bit more special this year.

Inside you'll find the full recipe for Lemon Poppyseed Cupcakes and 99 others!

INGREDIENTS

  • Lemon poppy seed cupcake batter (on page 66)
  • Big Fish Buttercream (on page 28)
  • Lemon curd (on page 73), for filling

METHOD

Preheat the oven to 325F on convection mode or 350F for a conventional oven. Line two cupcake pans with paper liners.

Prepare the batter, transfer it to a piping bag, and pipe the batter into the paper liners. Place the cupcakes in the oven and bake until their internal temperature is 200F, 20 to 25 minutes, rotating the pans halfway through.

Remove the cupcakes from the oven and let them rest in the pans for 5 minutes. Using an offset spatula, remove the cupcakes from the pans and transfer them to a cupcake holder. Cover them tightly and let them cool completely.

When the cupcakes have cooled completely and are ready to be frosted, prepare the buttercream.

Working from the tops of the cupcakes, remove their centers and fill them with the lemon curd. Frost the cupcakes with the buttercream and serve.

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