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This year we held a Festive Bakes Competition here at Tiptree and our winner was Dagmara who created a Poppy Seed Cake with Lemon Cupcakes and Shortbread Biscuits (which used our Tiptree Strawberry Conserve, Tiptree Brandy Butter and Tiptree Lemon Curd)!
300g of wheat flour
2 teaspoons of baking powder
150g of sugar
A pinch of salt
3 tablespoons grated lemon peel
1x 8g packet of vanilla sugar
250ml of natural yogurt or buttermilk
125g butter (melted) or vegetable oil
Tiptree Lemon Curd
Line a muffin tin with 12 cupcake liners. Preheat the oven to 190 degrees. (For the best results bake muffins in a muffin tin filled with cupcake liners.)
Sift the flour and baking powder into one bowl and mix. Then add sugar, salt, lemon zest and vanilla sugar and mix again.
In another bowl, mix eggs with yogurt or buttermilk and melted cooled butter or vegetable oil.
Pour the wet ingredients into the dry ingredients and mix gently with a spoon until the ingredients are combined.
Pour into cupcake liners and bake for about 20 - 22 minutes.
When the muffins are ready and cool, make a small hole and put Tiptree Lemon Curd inside (about half a teaspoon).
For decoration, you can use double cream and mascarpone cheese or just double cream. Whip the double cream (about 400 ml) with 4 tablespoons of icing sugar and food colouring. When the cream is stiff, add about half a jar of Tiptree Lemon Curd. Decorate the muffins with a piping bag.