The cupcake version of this lovely cake with sour and creamy lemon curd. ‘Nuff said.
90 G SUGAR
50 G MARZIPAN, 60% ALMONDS
100 G BUTTER
1 TSP. BAKING POWDER
1/2 TSP. BAKING SODA
1 TSP. VANILLA SUGAR
100 G FLOUR
15 ML MILK
ZEST AND JUICE OF 1 ORGANIC LEMON
1 1/2 TBSP. BLUE POPPY SEEDS
Preheat the oven to 175 degrees celsius.
Line two mini-cupcakes tins with paper liners.
Whisk sugar, marzipan and butter soft and creamy.
Add the eggs one at a time and whisk thoroughly between each.
Add baking powder, baking soda, vanilla sugar and flour.
Pour milk, lemon zest and lemon juice in and whisk it well together.
Finally, add the poppy seeds.
Fill the batter onto a piping bag and pipe it into the muffin moulds.
Bake the cupcakes in the middle of the oven for 10-12 min. or until a toothpick comes out clean when you stick in the middle of the cake.
Remove them and let them cool down before add a dollop of lemon curd on top.