I
had such a great time last weekend. After all the planning and organising, my
engagement party went off without a hitch. I wanted to put together a cupcake
tower for dessert, instead of the more formal cake option. Cupcakes are just so
easy to pick out your own and devour without the need for a plate or spoon.
Lemon poppy was the new trial flavour accompanied by the already well
appreciated divine carrot cupcakes topped with yummy cream cheese frosting. The
recipe was taken from the fabulous Bella Cupcakes blog, and it is deliciously
moist, so much so that these really do not require frosting at all.
The
invitations and balloon decorations were in a vibrant purple hue, so the
flowers on my cakes continued this theme. The roses were a first attempt after recently
purchasing an easy rose cutter. Well, they are just so cute I may have to make
more in many different colours. So the drinks were drunk, speeches were said,
and Cravin Cake's first cupcake tower was almost demolished into the bellies of
my family and friends (hehe).
Lemon
Poppy Cupcakes
Makes
approximately 30 cupcakes
350g white chocolate
225g unsalted butter
300ml water
300ml freshly squeezed lemon juice (I used 4-5 large lemons)
3 eggs
400g castor sugar
400g self-rising flour
Handful or so poppy seeds
1. Pre-heat oven to 150°C and prepare 3x 12
hole cupcake trays with cupcake cases.
2. In a saucepan add the white chocolate, butter, water and lemon juice. Place on a low heat and stir until chocolate and butter are melted. Leave to cool slightly.
3. In a large bowl whisk the eggs together and slowly add the cooled mixture to the eggs, whisking as the chocolate mixture is added.
4. Add the sugar and mix.
5. Add the sieved self-rising flour and mix till combined.
6. Add the poppy seeds and mix well.
7. Pour cupcake mixture into the cupcake cases. Fill almost to the top (these cupcakes do not rise very much).
8. Bake in the oven for 20 minutes, until skewer inserted has no batter attached. Leave to cool before frosting (e.g. cream cheese frosting) and decorating.
2. In a saucepan add the white chocolate, butter, water and lemon juice. Place on a low heat and stir until chocolate and butter are melted. Leave to cool slightly.
3. In a large bowl whisk the eggs together and slowly add the cooled mixture to the eggs, whisking as the chocolate mixture is added.
4. Add the sugar and mix.
5. Add the sieved self-rising flour and mix till combined.
6. Add the poppy seeds and mix well.
7. Pour cupcake mixture into the cupcake cases. Fill almost to the top (these cupcakes do not rise very much).
8. Bake in the oven for 20 minutes, until skewer inserted has no batter attached. Leave to cool before frosting (e.g. cream cheese frosting) and decorating.
Enjoy!
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