These cupcakes with a gentle crunch of poppy seeds and sparkled with fresh lemon flavor are perfect with a cup of fresh brewed tea. It’s a popular believe, eating cake or bread made with poppy seeds on the first day of the New Year, will bring a year of abundance. With this in mind I wish all of us a happy New Year, may it be a healthy and peaceful one.
Makes 12 cupcakes
Preheat oven to 170° C and lightly grease the muffin pan.
For the cupcakes:
- 150 g flour
- 1 1/2 tablespoon poppy seeds
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 170 g sugar
- 120 g butter
- 2 eggs, at room temperature
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 60 ml sour cream
In a bowl, whisk together the flour, the poppy seeds, the baking powder and the salt.
In another bowl beat the sugar and butter together until light and fluffy, about for 2 – 3 minutes.
Add the eggs, the lemon zest and the lemon juice and beat until combined.
Add the flour mixture and beat until combined for about 1 minute.
Add the sour cream and beat until just combined.
Divide the batter evenly among the prepared muffin pan, filling each of the cups about three-fourths full.
Bake until golden brown and a toothpick, inserted in the center of a cupcake, comes out clean, for about 20 minutes.
Transfer the cupcakes to a wire rack and let cool completely.
For the buttercream frosting:
- 3 egg whites, at room temperature
- 170 g sugar
- pinch of salt
- 1 teaspoon poppy seeds
- 230 g butter, at room temperature, cut in pieces
In a large heatproof bowl, combine the egg whites and the sugar.
Set the bowl over simmering water in a saucepan and heat the mixture, whisking constantly, until the sugar has completely dissolved for about 2 minutes.
Remove the bowl from the saucepan and beat the egg white mixture with an electric mixer until it is fluffy and holds stiff peaks for about 6 minutes.
Add the salt, the poppy seeds and the butter, piece by piece, and beating well until thoroughly combined.
Transfer the buttercream to piping bag with a star-shaped opening and press out onto the cupcakes.
The cupcakes can be refrigerated in an airtight container for up to 4 days, bring to room temperature before serving.