Lemon and Poppy Seed Wedding Cupcakes
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Difficulty:
moderate
Difficulty
Preparation:
2 h. 10 min.
Preparation
Ingredients
for
12
- For the cupcakes
- ½ cup butter
- ½ cup caster sugar
- 2 eggs
- 1 cup self-rising flour
- 1 unwaxed lemon (finely grated zest)
- For the lemon and poppyseed mini muffins
- ¾ cup self-rising flour
- 1 pinch salt
- 1 Tbsp Poppy seeds
- 1 small egg
- ¼ cup caster sugar
- ⅜ cup plain Yogurt
- 2 Tbsps unsalted butter (melted)
- 1 Tbsp lemon juice
- 1 tsp finely grated lemon zest
- For the glaze
- ¼ cup powdered sugar
- 1 Tbsp lemon juice
- For the meringues
- 4 egg whites
- ½ tsp lemon juice
- 1 cup caster sugar
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Beat the butter and sugar in a mixing bowl until pale, fluffy and well combined.
3.
Add the eggs, one at a time, and beat until fully incorporated.
4.
Fold in the flour and lemon zest until well combined.
5.
Spoon the mixture into the paper cases and bake for 12-18 minutes, until golden-brown and springy to the touch. Cool in the tin for 5 minutes then place on a wire rack to cool completely.
6.
For the lemon and poppyseed mini muffins: put the flour, salt and poppy seeds into a mixing bowl and stir to combine.
7.
Whisk together the egg and sugar until light and fluffy.
8.
Beat in the yoghurt, butter, lemon juice and zest until incorporated.
9.
Fold the wet ingredients into the dry just until moistened.
10.
Spoon into the tins and bake for 15-20 minutes until golden.
11.
For the glaze: whisk the icing sugar and lemon juice and brush on the mini muffins as soon as they come out of the oven. Cool in the tins for 10 minutes, then place on a wire rack to cool completely.
12.
For the meringues: reduce the oven temperature to to 140°C (120° fan) 275°F gas 1. Line a large baking tray with non-stick baking paper.
13.
Whisk the egg whites and lemon juice with an electric whisk until beginning to form peaks.
14.
Gradually whisk in the caster sugar until very thick and glossy.
15.
Spoon 12 flat rounds slightly smaller than the diameter of the cakes onto the baking trays.
16.
Put the remaining meringue in a piping bag and pipe 12 small meringues for the tops of the cakes.
17.
Bake for 35–45 minutes until the meringues are crisp and hard to the touch. Turn off the oven and leave the meringues to cool completely in the oven.
18.
To decorate: put the lemon peel into a pan, cover with cold water and bring to a boil. Drain well.
19.
Heat the sugar in a pan over a low heat until golden. Do not stir. Add the water and heat gently.
20.
Add the peel and bring to a boil. Cook for 5-10 minutes until the peel is translucent and softened. Remove from the heat and set aside to cool in the syrup.
21.
Place a meringue disc on each cupcake.
22.
Cut off the bases of the muffins to make them flat and place a mini muffin on top of each meringue disc.
23.
Carefully place a piped meringue on top and arrange the lemon peel strips on top. Serve immediately.
