Lemon Poppy Cupcakes

[kirra]

Lemon Poppy Cupcakes

Ingredients:

1/3 cup sugar
4 egg yolks
1 whole egg
Zest of 1 lemon
¼ cup all purpose flour
¼ cup corn meal
pinch of salt
1 stick unsalted butter (melt and let come back to room temperature)
¼ cup poppy seeds

Preparation:

Preheat oven to 325 degrees Fahrenheit. Line a cupcake pan with liners. Set aside.

In a clean, dry bowl combine flour, cornmeal and salt. Set aside.

In a stand mixer, using a paddle attachment beat eggs and sugar until pale yellow and fluffy. Mix in lemon zest to the batter. Using a rubber spatula, fold in flour mixture. Once incorporated, add butter and poppy seeds. Mix, until everything is well mixed.

Pour into cupcake liners until ¾ full. Bake for 15 minutes, or until firm. Remove from oven and let cool completely. Makes 8 cupcakes.



Lemon-Honey Frosting

Ingredients:

1 cup butter (room temperature)
4 tbsp. powdered sugar
Juice of half a lemon
1 tbsp. honey

Preparation:

In a stand mixer, using the whisk attachment beat all ingredients together until fluffy. Refrigerate until ready to use.

To assemble, spoon frosting onto cooled cakes and sprinkle poppy seeds. Devour!