Yields:
16 Servings
Difficulty: Easy
Prep Time: 3 Hr
Cook Time:
45 Mins
Total Time:
3 Hr 45 Mins
Hello everyone, welcome back to another delicious lactose free recipe. For this week delight I wanted to change things up and made another classic cupcake recipe. This time it is all about lemon. These little lemon and poppy seed cupcakes are divine. Filled with a zesty lemon curd and topped with sweet vanilla buttercream these cupcakes are simply perfection.
The recipes on this website have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Ingredients
Adjust Servings
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Lemon & Poppy Seed Cupcakes
- Lemon Curd
- Decorating
Instructions
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Lemon Curd
- Moving on to the lemon curd. The first step is to prepare the egg mixture. Place the egg yolks and the egg into a bowl and whisk well.
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Place the cornflour, sugar, lemon juice and zest in a medium saucepan. Stir well.
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Place the orange juice into a measuring jug, add water to the juice until it reaches 200ml. Add this to the lemon mixture and put on a medium heat while stirring constantly.
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As soon as the curd starts to bubble remove the saucepan from the heat and add the margarine. Whisk well until the margarine has been fully incorporated into the mixture.
- Tip the egg mixture into the curd while constantly whisking.
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Place the saucepan back onto the heat. Stir constantly until the mixture becomes thick. You can add in a drop of yellow gel food colouring if you want the colour to be brighter.
- Turn off the heat and set aside to cool down. Lemon & poppy seed cupcakes
- Preheat your oven to 180c (356°F). Line a 12 capacity cupcake pan with paper cases.
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In a bowl combine the flour, baking powder, salt and poppy seeds.
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In a small bowl mix together the milk, lemon juice and lemon zest.
- In a mixing bowl add the sugar and margarine. Beat until smooth and creamy.
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Add in the two eggs. Mix well.
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Add half of the flour mixture to the margarine mix. Mix well.
- Add in half of the milk mixture to the margarine mix. Mix well.
- Add in the remainder of the flour and mix.
- Add in the remainder of the milk and mix.
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The mixture should be thick and lump free.
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Spoon the mix into the cupcake pan. To achieve more even cupcakes, I like to use a ¼ measuring cup.
- Bake the cupcakes for 15 to 20 minutes. Test the cupcakes by inserting a skewer into the centre. If it comes out clean, then the cupcake has finished cooking.
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Let the cupcakes sit in the hot pan for a few minutes then transfer onto a wire rack to cool.
Decorating
- When the lemon curd and cupcakes have cooled down completely it is time to move onto decorating.
- Fit a piping bag with the 1M piping tip and fill with the lactose free buttercream.
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Use a spoon and scoop out the centre of the cupcake to created a small hole.
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Fill the centre with the lemon curd.
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Pipe a classic cupcake swirl on top of the cupcake.
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Grab a lemon slice and cut it into quarters. Place a quarter into the side of each cupcake.
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Sprinkle the top of each of the cupcakes with the lemon zest and poppy seeds.
- Congratulations you have made lactose free lemon and poppy seed cupcakes!
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Serve, devour and enjoy.
