Lime Poppy Seed Cupcakes
This recipe was sent to us by Rebekah Allan, of Angel Cakes.
This perfect summer cupcake combines the flavors of vanilla and lime. It also has some unique ingredients (like corn flour!) and is garnished with poppy seeds. Try it out and let us know what you think!
How to make Lime Poppy Seed Cupcakes
What you are creating:
Lime poppy seed cupcakes using a combination of corn flour with self rising flour. You will also create lime buttercream and lime simple syrup.
Ingredients:
Batter:
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200 grams unsalted butter
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220 grams sugar
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Zest of 2 limes
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3 eggs
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1 teaspoon vanilla extract
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1⁄2 teaspoon salt
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300 grams self rising flour
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75 grams corn flour
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1 cup milk
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40 grams poppy seeds
Buttercream Icing:
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250 grams unsalted butter
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500 grams powdered sugar
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Juice of 1 small lime
Lime Syrup:
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220 grams bakers sugar
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250 ml lime juice
Directions:
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Preheat oven to 175 degrees.
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Soften butter to room temperature, add sugar and lime zest and beat for 3 minutes.
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Add eggs, vanilla and salt, mixing on slow speed until incorporated.
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Sift in flour; add poppy seeds and milk, mix on slow speed until incorporated, scrape down sides of bowl and mix on medium for 30 seconds.
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Spoon mixture into cupcake papers; bake for 35 min or until tooth pick comes out clean. Cool.
To make Lime syrup –
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Combine sugar and juice in a small saucepan over medium heat; stir until sugar dissolves; bring to a boil and simmer for 5 minutes until thickens slightly. Spoon over cupcakes.
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To make butter cream – soften butter to room temp and add to mixing bowl with icing sugar & lime juice. Beat for 3-5 minutes until light. Pipe onto cupcakes.
Makes approximately 2 dozen cupcakes.
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