Lemon Poppyseed Cupcakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Ingredients
for
6
- For the cupcakes
- ¾ cup Almond flour
- 1 cup caster sugar
- 1.333 cups all-purpose flour
- 1 Tbsp Baking powder
- 2 eggs
- ¼ cup butter (melted)
- ¼ cup sunflower oil
- ¾ cup milk
- 3 Tbsps Poppy seeds (toasted)
- 2 Tbsps lemon juice
- 1 Tbsp finely grated lemon zest
- To decorate
- ⅞ cup yellow Sugar paste
- powdered sugar
- 2 Tbsps Apricot Jam (warmed)
- Sugar flower
How healthy are the main ingredients?
eggPreparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in 6 large (jumbo) muffin tins.
2.
Stir together the almonds, sugar, flour and baking powder in a mixing bowl.
3.
Whisk together the eggs, butter, oil, milk, poppy seeds, lemon juice and zest until blended.
4.
Stir into the dry ingredients until just combined. The mixture will be lumpy.
5.
Spoon into the paper cases and bake for 25-30 minutes until risen and golden. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
6.
Roll out the sugarpaste on a surface dusted with icing sugar. Cut out 6 rounds, the same diameter as the cakes.
7.
Brush the tops of the cakes with the warm jam and lightly press the sugarpaste rounds on top. Mark the edges of the sugarpaste with a knife, as in the photo.
8.
Attach the sugar flowers with a dab of water.
