Festive White Cupcakes
- For the cupcakes
- 150 grams butter
- 150 grams sugar
- 3 eggs
- 1 organic Lime (juice and zest)
- 150 grams Pastry flour
- ½ tsp Baking powder
- 20 grams Poppy seeds
For the cupcakes: Line the muffin tin cups with paper liners. Preheat the oven to 180°C (approximately 350°F).
In a bowl, beat the butter and sugar until light and fluffy. Beat in the eggs, lime zest and lime juice until thoroughly combined. In another bowl, whisk the flour with the baking powder and poppyseeds. Whisk the flour mixture into the butter mixture until thoroughly combined.
Pour half the batter into the muffin tin cups. Bake until light golden, about 25 minutes. Remove and allow to cool on a wire rack.
Pour the remaining half of the batter into paper-lined Petit four ramekins. Bake for 15 minutes. Remove and cool on a wire rack.
For the buttercream: In a bowl, beat the butter until light and fluffy. Gradually beat in the powdered sugar until combined. Beat in the vanilla pudding 1 spoonful at a time.
Cut the cupcakes and petit fours in half horizontally. Spread some of the buttercream on the bottom half and put the top back on pressing lightly to adhere.
For the glaze: In a bowl, whisk the powdered sugar with the lemon juice until smooth. Pour the glaze on top of the cupcakes and petit fours. If desired, use a toothpick to apply 1-2 drops of food coloring to the center of each cupcake and petit four, and create a design. Dry before serving.