Lemon Poppy Seed Cupcakes

Photo: flickr user slettvet

Ingredients

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup unsalted butter at room temperature (½ stick,

1/2 cup granulated sugar

1 egg

1/2 teaspoon vanilla

1 teaspoon grated lemon zest

1 tablespoon poppy seeds

1/2 cup buttermilk, at room temperature

3/4 cup very cold whipping cream

2 tablespoons powdered sugar

1/2 teaspoon vanilla

1/4 cup cold lemon curd (see note)

1 teaspoon finely grated lemon zest

Preparation

This recipe makes only 6 cupcakes, which can be convenient if you need a treat for a special occasion but don't want a lot of calories lurking around afterward. If you need more, simply double or triple the recipe.

Cupcakes are so popular that there are bakeries devoted solely to them. They look special sitting on pretty, individual plates, and are easier to serve than cake pieces. Although the usual paper cupcake liners can be found in grocery stores, specialty stores often sell fancier ones made with foil or with decorations.

To make cupcakes: Sift together flour, baking powder, baking soda and salt.

Set aside. Preheat oven to 350 degrees.

In large bowl, with electric mixer on medium speed, cream butter and sugar until mixture is fluffy and lightens from yellow to cream color, about 1 minute.

(Mixture will look sugary.) Add egg and vanilla and beat 1 minute. Mix in lemon zest and poppy seeds. Reduce speed to low and add half of the flour mixture, mixing just to incorporate it completely. Beat in buttermilk just until blended.

Beat in remaining flour mixture just until smooth.

Divide batter among 6 paper-lined muffin tins, filling liner to 1/4 inch from top. Bake until tops feel firm and toothpick inserted in center of the cupcake comes out clean, about 20 minutes. Cool cupcakes 5 minutes in pan, then transfer in the paper liners to wire rack to cool thoroughly.

To make topping: In large bowl with electric mixer on high speed, beat cream, powdered sugar, vanilla and lemon curd until firm peaks form. Spread generous 1/4 cup topping over top of each cupcake, mounding it toward the center. Lightly sprinkle centers with grated lemon zest. Cover and refrigerate until ready to serve. (Cupcakes can be refrigerated up to 2 days.)

Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.

Note: Find lemon curd in the jams, jellies and peanut butter section of the grocery store.