Lemon Poppyseed Cupcakes
Author: 
Recipe type: Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 12-15 cupcakes
 
The best and most delightful gluten free vanilla cupcakes, filled with a homemade lemon curd then topped with a simple lemon and poppyseed buttercream frosting!
Ingredients
  • Vanilla Butter Cupcakes
  • 2 cups gluten free all purpose flour*
  • 1 cup almond meal
  • 2 tsp baking soda
  • ¼ tsp himalayan pink salt
  • 4 eggs, room temperature
  • 1 cup (150g) butter, melted
  • ½ cup honey
  • 1 Tbsp vanilla bean extract
  • Lemon Curd
  • 2 eggs, lightly whisked
  • 100g butter, cubed
  • Zest of one medium-large lemon
  • ½ cup fresh lemon juice
  • 1 cup demerara sugar*
  • Lemon Poppyseed Frosting
  • 60g butter, room temperature, chopped into chunks
  • 4½ cups gluten free icing sugar
  • ½ cup lemon juice
  • 1 Tbsp black poppyseed’s
  • Optional: small slices of lemon to serve
Method
  1. Vanilla Butter Cupcakes
  2. Preheat oven to 180ºC (356ºF) and line a 12 hole cupcake pan with cupcake patty liners.
  3. In a large mixing bowl, whisk flour, almond meal, baking soda and salt together.
  4. In a medium sized mixing bowl, combine eggs, butter, honey and vanilla, mix well.
  5. Make a well in the centre of the dry mix, pour in wet mixture. Using a whisk, mix until just combined. Removing any lumps.
  6. Spoon batter into cupcake pan, fill them ¾ of the way up.
  7. Bake for 12-14 minutes or until golden and a toothpick inserted into the middle comes out clean.
  8. Lemon Curd
  9. In a double boiler over low-medium heat, add all curd ingredients.
  10. Cook ingredients together until mixture begins to thicken.
  11. Occasionally stir curd with a whisk until all the butter has completely melted and ingredients are well combined. You don’t want the curd to start boiling so keep the heat on medium.
  12. You will want to start constantly whisking the curd when it begins to thicken, this will take approx. 20-30 minutes.
  13. The curd should be light in colour and thick enough to coat the back of a wooden spoon.
  14. When ready, strain curd through a fine mesh sieve into a clean bowl.
  15. Cover with plastic wrap and set in the refrigerator. This will allow the curd to thicken further.
  16. Lemon Poppyseed Frosting
  17. In the bowl of a stand mixer, add butter. Whisk for 30 seconds or until just soft.
  18. Gradually add icing sugar, 1 cup at a time.
  19. Between additions of icing sugar, add lemon juice, 1 tablespoon at a time.
  20. Add poppyseed’s and beat frosting for a further 30 seconds until light and fluffy.
  21. Assembly
  22. When cupcakes have completely cooled, take a small sharp knife and cut a V-shaped piece out of the top of each cupcake, about 1" deep x 1" wide.
  23. Spoon chilled lemon curd into holes, until filled in.
  24. Prepare a piping bag with a large closed star nozzle.
  25. Fill piping bag with frosting and pipe rounds on each cupcake.
  26. Optional: top each cupcake with a small lemon slice.
  27. Serve and Enjoy!
Notes
Store cupcakes in an airtight container, in the pantry or refrigerator, for 4-5 days.
*Use my all purpose gluten free flour to get the best result.
*Find demerara sugar from your local health food store. Alternatively, use raw caster sugar or coconut sugar.
Ensure not to let the lemon curd come to a boil, this will cause the egg to cook further.
Constantly whisk the curd whilst it’s cooking, this will ensure even cooking and any lumps will be removed from the mixture.
The curd will have to cook over the double boiler for approx. 20-30 minutes. Depending on how long the curd will take to lighten in colour and thicken.
This curd recipe will make extra, store the leftovers in an airtight container or a glass jar, refrigerated, for a couple of weeks.
Recipe by Wholesome Patisserie at https://wholesomepatisserie.com/?p=5079