madeleines au citron

 


Madeleines are little French cakes, baked in scalloped shell-shape baking moulds. These buttery cakes with the crisp crust on the outside and a tender, moist crumb in the center go perfect for a brunch or with an afternoon tea. The batter can be made in advance, up to two days – preferably they should be eaten straight away, fresh from the oven, but they will still be good for up to a day later.


madl01

Makes 48 Madeleines (sized 5 cm diameter, nonstick Madeleine moulds)

  • 200 g butter
  • 60 ml milk
  • 1 teaspoon honey
  • 3 eggs, room temperature
  • 130 g sugar
  • zest of two unwaxed lemons
  • 200 g flour
  • 10 g baking powder

Melt the butter, add the milk and the honey and let the mixture cool to room temperature.

Mix together the sugar and the lemon zest, add the eggs and beat until pale and frothy.

Sift the flour and the baking powder for two times and sift it once again into the egg mixture.

Gently add the cool butter to the egg mixture.

Cover the batter with plastic wrap and leave to rest in the refrigerator for at least 3 hours or overnight.

Preheat the oven to 190°C.

Put about a teaspoon of batter into each Madeleine shell, filling them 3/4 full.

Bake the Madeleines for about 10 – 12 minutes in the middle of the oven, until the turn slightly golden brown on the edges.

Transfer the pan from the oven and remove the Madeleines by rapping the pan against the counter; the Madeleines should drop out.

Allow the Madeleines to cool a little bit on a wire rack.

Happy baking!

madl03b

 

lemon – poppy seed cupcakes


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.


bakeaffairs poopy seed cupcakes

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.

Happy baking!