As usual, life is interrupting my blogging in a big way so you're going to get the recipe (finally!) but no pictures (because I have yet to make them or have time to even consider doing so). Before I write it all up, though... I have to give a special shout-out:

BabySis left a comment on the last post saying "What about me?" and she is So right. Last weekend, she came out to the house and then we went out for coffee. She sat @ the coffee shop with me for a couple of hours out in the nasty humidity (it was horrid), providing awesome feedback on my plot and items I still had big giant question marks on. She rocks. She's always there when I need her. Love you kiddo!

Okay, cupcakes!! I'm really sorry there are no pictures, but these are fairly simple cupcakes. One of these days, when I get my shit together, I'll post pics of the cupcakes I've FINALLY baked.

Lemon-Poppy Seed Cupcakes
1 cup (2 sticks) unsalted butter, room temp
2 cups sugar
4 large eggs, room temp
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
3/4 cup whole milk
1/4 cup fresh lemon juice
2 teaspoons grated lemon zest (add to juice)
1/4 - 1/3 cup poppy seeds

Preheat oven 350.

Combine flours and poppy seeds. In large standing mixer bowl, cream butter until smooth. Gradually add sugar, cream until fluffy - about 3 minutes. Add eggs one at a time, mixing well (about 30 seconds) after each. Add flours in four parts, alternating with milk and lemon juice, beating well after each addition (do not overbeat, though, just enough to get it nicely incorporated - give one good beat at the end, after scraping the bowl). Fill cupcake liners 2/3 full and bake 10-13 minutes, or until toothpick comes out clean.

Lemon Filling
I cheated -- make a package of Lemon pudding and chill very well (do this first or the night before).

Tart Lemonade Icing
Very Simple: Take a few cups confectioner's sugar and place in bowl. Add 2 teaspoons lemon zest and lemon juice until the consistency is that of a thick glaze. You want it to be creamy, not clear... rather like a thick syrup.

To assemble:
Once cupcakes are completely cooled, cut out a cone in the top of each (insert paring knife to top, about 1/2" away from edge.. and at a 45 degree angle and cut a circle - the base should look like a cone). Cut away cone, leaving a top "lid". Eat the cone. Fill depression with about 1 Tblspoon of pudding (I use a melon-baller). Replace lid. Spoon icing over top and smooth out to edges. Do not worry if it runs over the edges a little, it's all yummy.

There you go. These are really, really good summertime treats - tart & sweet. They'd also be great - sans filling - as mini-cupcakes for bridal or baby showers.

Also - you'll probably have some filling leftover. Whip up some cream with a little sugar or grab the container of Cool Whip. Layer lemon pudding with fresh strawberries and whipped cream, Repeat until it's all gone. Top with a touch of cinnamon. We had enough for four small parfaits the last time I did this. YUM!
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2 Responses
  1. katkin Says:

    Oooooh. These sound really good. I'm writing this down and trying them........as soon as I feel I can turn the oven on again without baking everything and everyone in the house. It's so hot out!!!!

  2. dragonfly Says:

    let me know how they turn out! I'm dying for someone to have a baby or bridal shower... or just some little thing so I can do the mini's.