The mini series: lemon poppy seed cupcakes

Have you missed it? I know I have. It’s been way too long since I did my last mini series and now since I started yesterday I can’t seem to stop. You all know I’m not a much of a baker. I like to “wing it” too much and I can’t seem to follow a recipe. On top of that most recipes call for bigger quantities that good for me. So that’s another reason why I love my mini cupcake mold so much. I don’t feel so bad if I pop one or two or more in my mouth.

Yesterday I made chocolate lava mini cakes and they were great!! Wait there’s more…

They were so great we finished one whole batch in a couple of seconds. Unfortunately since I wasn’t planning on blogging about it I didn’t make notes of the measurements. I know it had some butter, 1 egg, 1 tablespoon of cocoa powder, 4 tablespoons of sugar, 3 tablespoons of all purpose flour, some baking powder and of course some bits of dark chocolate. I mixed everything together and baked it for 20 minutes in a preheated oven of 180C degrees.

Voila mini chocolate lava cakes!

I’m going to remake these and write down the measurements, promise!

After yesterdays adventure I thought about making it again today. You can’t have enough chocolate, but I was craving something else. Something tangy with a bit of a twist. I looked in my cabinet and there it was…one jar of poppy seeds. That together with some lemon makes a terrific combo for these cupcakes. So I grabbed a pen and paper and started writing things down.

This recipe only makes 21 mini cupcakes so don’t invite too many people over:

- 100 grams of butter

- 4 tablespoons of sugar

- ½ teaspoon of salt

- 3 tablespoons of fresh lemon juice

- 1 egg

- 4 tablespoons of all purpose flour

- ½ teaspoon baking powder

- 1 teaspoon of lemon zest

- 1 tablespoon of poppy seeds 

I started with mixing the room temperature butter with the sugar and salt. Then I added the lemon juice, lemon zest and one egg.

When everything was combined and the sugar dissolved I added the flour and the baking powder and gave it a good whisk.

Last but not least I added the poppy seeds. 

Did I mention that I didn’t use a mixer this time but did everything by hand? It was a good work out; 2 cupcakes more for me =)

I preheated the oven on 180C degrees and started to fill the molds.

I baked the cakes for 20 minutes till they were golden brown and put them on a rack to cool.

Of course one or two mysteriously disappeared. But they left a nice sweet, tangy and nutty flavor.

Don’t you just love the poppy seeds just pops in your mouth when you bite them?

I called my sister down and some more cupcakes disappeared. I don’t think they will survive the night. I better get some before they're gone.