When life gives you lemons…BAKE!

Taken by Alayna

Often served as an elegant brunch dessert or even breakfast, Lemon Poppyseed cake is a regal and fragrant delight. It’s citrusy, and revitalizing to the senses. Equally majestic is the creamy dip/spread that is Lemon Custard. It was only a matter of time before I tried combining the two decadent sweeties together. I can’t think of a better frosting to accompany these flavors than a light whipped Lemon Buttercream…Thus, the birth of Lemon Custard Filled Poppyseed Cupcakes with Lemon Buttercream Frosting…Oh my nommity nom nom.

For this endeavor I researched several recipes for the three separate components. I like it all from scratch; through careful observation and my own personal knowledge in baking I devised the following recipe for you all to enjoy. It’s important to note that during this process it is wise to make the Lemon Custard first before anything else, so that it has time to cool in the fridge before you fill the cupcakes with it. Now go on, and bake!

OH MY NOM’s Lemon Poppyseed Custard Cupcakes

Lemon Custard:

3 eggs

2/3 cup fresh lemon juice (About 3-4 lemons squeezed yourself! None of that bottled stuff!)

3/4 cup granulated white sugar

2-3 tablespoons of finely grated lemon zest

4 tablespoons of unsalted butter at room temp, cut into small pieces

When squeezing your lemons, always be sure to pass the juice through a fine strainer to rid of seeds and pulp!

Using a stainless steel bowl placed over a saucepan of simmering water on medium-heat, whisk together the eggs, lemon juice, and sugar until all things are blended nicely.

For the next 10 minutes (or until the mixture thickens to a curd consistency—much like thick yogurt), whisk these ingredients together over the simmering water.

Once you’ve reached the optimal texture, remove the bowl from heat WITH AN OVEN MIT (that bowl will be hot!)

Add the butter pieces and lemon zest and stir until well mixed.

Cover with plastic wrap to ensure that a skin doesn’t form on the surface and put in the refrigerator.

Let it cool and revisit occasionally to stir and decrease cooling time.

Lemon Poppyseed Cake:

1 ¼ cups of all-purpose flour

1 teaspoon of baking powder

¼ cup of finely grated lemon zest

¼ teaspoon of salt

2 sticks (1 cup) of unsalted butter at room temp

1 cup granulated sugar

1 tablespoon of vanilla extract

2 eggs

½ cup lemon juice

¼ cup poppyseeds

Place the oven rack in the middle position and preheat the oven to 350°F

Place your cupcake tins/cups in their places accordingly and give them a brisk scan with cooking spray.

In a medium bowl, whisk together flour, baking powder, lemon zest, and salt.

In a larger bowl, beat together the butter, sugar, and vanilla with an electric mixer (stand-up or hand) until the ingredients is fluffy and well blended, about 3 minutes at medium speed.

Beat in the eggs until well combined.

On a low speed begin adding the flour mixture in the medium bowl to the egg/butter mixture in the larger bowl, Doing it in parts ensures a not-so-messy experience. Do this until it has reached a dough consistency.

Add your lemon juice and poppy seeds until the dough has become less thick and until the poppy seeds are well mixed.

Fill your cupcakes until ¾ or all the way full (not heaping). And bake for about 22 minutes.

Always check if they’re done by inserting a knife or toothpick in a cake. If it comes out clean, they’re done. If it doesn’t, give it a little more time.

Let them cool for about 30-40 minutes.

Filling the cupcakes

Once the cupcakes are cool, take the end of a wooden spoon or your finger and cover it in plastic wrap.

Poke a hole in the center of each of the cupcakes to the bottom of the cupcake.

Take the Lemon Custard in a frosting bag or Ziploc bag with a small corner cut off, insert the cut corner or frosting tip into the poked hole.

Fill the hole until custard leaks to the top. Don’t fill it too little, and don’t fill it too much. If there is too much excess custard filling, just scrape up the extra with a knife.

Lemon Buttercream Frosting

2 sticks (1 cup) of unsalted butter at room temp

3 ¾ cups of confectioners’/powdered sugar

¼ teaspoon salt

½ cup lemon juice

¼ cup finely grated lemon zest

2 teaspoons vanilla extract

In a large bowl beat the butter until fluffy.

Gradually add the powdered sugar and salt and beat on medium speed until significantly whipped and airy in texture; periodically take a spatula and scrape the frosting off the sides of the bowl to ensure proper mixture.

Add the lemon juice, lemon zest, and vanilla and continue beating with the mixer on high speed until the frosting is ultra fluffy.

Once finished, put the frosting in a frosting bag or a large Ziploc back with a small corner cut off.

Prepare to frost. Garnish with a speckle of poppy seeds or lemon zest. Voilá 🙂

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December 2, 2009. Tags: , , , , , . Recipes.

3 Comments

  1. huckleberry hart replied:

    Heaven.

  2. David replied:

    The inside was really sweet. Everything else was absolutely perfect!

  3. Ivan replied:

    I found the inside to be a little to sweet as well, simply because I’m one of those people that prefer to have all the overwhelmingly sugary stuff on top, with the body of the cupcake being a little less “whoa-there,” but overall, I found it to be a solid innovation.

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