About this recipe:These luscious lemon poppy seed cupcakes are topped with a lemon curd and mascarpone icing. To make them into 'butterfly buns' for a girls' birthday party, follow the recipe and then see the footnote to assemble your 'butterflies'!
100g plain flour
1 teaspoon baking powder
1/4 teaspoon salt
55g butter, softened
150g caster sugar
1 teaspoon vanilla extract
1 tablespoon poppy seeds
zest and juice of 1 lemon
250ml mascarpone cheese
2 tablespoons icing sugar
1/2 teaspoon vanilla extract
3 tablespoons lemon curd
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Method Prep:30min › Cook:25min › Ready in:55min
Preheat the oven to 180 C / Gas 4. Line a muffin tin with 10 paper cases.
In a bowl, mix the flour, baking powder and salt. In the bowl of a food processor, whisk the butter and sugar until creamy. Add the eggs one by one, continuing to whisk, then add the vanilla, lemon zest, lemon juice and poppy seeds.
Then add half of the flour mixture, then buttermilk and then the rest of the flour mixture. Mix.
Your batter is ready! Fill the cases and bake in the oven for 20-25 minutes. Once the cupcakes are cooked, cool completely before topping with the icing.
For the icing: In the bowl of a food processor, whisk the mascarpone, icing sugar and vanilla until you get peaks. Stir in 3 tablespoons of lemon curd and mix gently with a spatula. Spread on top of cooled cupcakes.
To make Butterfly cupcakes
Once cool, cut the top of the cupcake above the paper case. Then, cut the top in half and set aside. Spread the icing on the cupcake and put the two pieces, flat side down, leaving some space to add a little bit of lemon curd in the centre with a pastry bag.