Wednesday, June 20, 2012

Lemon Poppyseed

 Recipe Post!

I know what you're thinking...

What is that nasty green stuff doing in the middle of that cute little cupcake?

It's rhubarb... and it is deellliiciousss.


Lemon Poppyseed Cupcakes

Lemon Poppyseed Cake, Filled with Rhubarb Compote, and Frosted with a sweet Lemon Glaze and a light Mascarpone Frosting

This cupcake is perfect for those who are not into the intense sweet quality of most cupcakes and for those who are looking for something new. It is what a lemon cupcake should be: somewhat sour, and refreshing. The initial sour you get from the cake slowly dissolves into something sweet. The lightness of the mascarpone doesn't make this a heavy cupcake. Sometimes you want heavy, but like I said, lemons should be refreshing. Not coma inducing. And that rhubarb filling, oh my goodness. I am obsessed with rhubarb, and it just fits so well here. It is suddely bitter, which adds another flavor to this cupcake. We're going all around the flavor spectrum here:) These cupcakes are irresistible and addictive and you just HAVE to try them! Hurry! Rhubarb is almost out of season:(


*makes 12 cupcakes*


Lemon Poppyseed Cake:
  • 1/2 cup unsalted butter
  • 1 cup sugar
  • 2 extra-large eggs
  • 1 1/2 cups all purpose flour
  • 1/4 tsp baking soda
  • 1/3 tsp salt
  • 1/2 cup buttermilk
  • 3-4 tbsp lemon juice
  • 1/2 tbsp lemon zest
  •  2 teaspoons poppyseeds
  • 1/4 teaspoon lemon extract
  • 1/2 teaspoon vanilla
Rhubarb Filling:
  • 3/4 cup chopped rhubarb
  • 1/4 cup sugar
  • 1/3 cup lemon juice
  • 2 cups confectioners' sugar
  • 2 tablespoons butter, melted
  • 1 tablespoon water
 **I'm not going to give directions for this later, just mix all of these together!*

Frosting Ingredients:
  • 4 1/2 tbsp unsalted butter
  • 1/2 tsp salt
  • 1/4 cup heavy cream
  • 8 oz mascarpone cheese
  • 3/4 cup powdered sugar


First, you want to make your filling so it is cooled by the time you want to fill the cupcakes. Add the rhubarb and sugar, a couple tablespoons of water, and bring up to a medium heat. Stir every once in a while. I usually let mine go about twenty minutes.
For the cake: In a stand mixer, cream butter and sugar for about two or three minutes, scraping the sides periodically. Then, add the lemon zest. Beat for another two minutes or until light and fluffy. In the meantime, sift together your flour, baking soda, and salt. In a seperate bowl, mix together your buttermilk and lemon juice. Once you have this done, add your extracts into the butter and sugar mixture. Mix again. From this point on, make sure you do not over beat. Over beating the eggs can cause your cakes to fall, and over beating the flour can cause tough cupcakes. Now, on low speed, add your eggs, one at a time. Scraping the sides between each egg. Incorporate well. Alternate adding in the wets and the drys. I usually do 1/3 at a time. Mix well. Fold in poppyseeds. Bake at 350 for 18-20 minutes. Let cool in the pan for about 10 minutes and then let finish cooling on a cooling rack. A lot of people don't understand the importance of this. If you don't let them cool on the rack, the cupcakes can get soggy.

For the frosting: Beat together room temperature butter and add salt. Beat for about two minutes. Add sifted confectioner's sugar. When this becomes a frosting consistency is when you add the heavy cream. Beat on high for just a few seconds. This will make it easier to fold in with the mascarpone. Next, add the room temperature mascarpone and FOLD it into your base buttercream. Do not beat. The cheese will curdle and separate.

And now, assemble! Scoop out the middles of the cupcakes and fill with rhubarb compote. Cover the top with some of the guts from the cupcake, flaze and frost! Enjoy.

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