Lemon Poppy Seed Cupcakes with Raspberry Cream
Lemon Poppy Seed Cupcakes with Raspberry Cream
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Ingredients
| Cupcakes | ||
| ¾ | cup Lactantia® European Style Butter | |
| ½ | cup granulated sugar | |
| 3 | eggs | |
| ½ | cup polenta or cornmeal | |
| ½ | cup Robin Hood® All Purpose Flour | |
| 1½ | tablespoons poppy seeds | |
| ¾ | teaspoon baking powder | |
| 1 | teaspoon Club HouseTM Pure Vanilla Extract | |
| 1 | tablespoon lemon zest | |
| 1½ | tablespoons lemon juice | |
| Whipped Cream | ||
| 1 | cup whipping cream | |
| 3 | tablespoons white sugar | |
| ½ | teaspoon lemon zest | |
| ½ | cup fresh raspberries | |
Directions
Preheat oven to 375° F.
In a stand mixer fitted with a paddle attachment, cream butter and sugar on high until light and fluffy. Add eggs one by one on medium speed and beat for another 2 minutes. Add remaining cake ingredients and mix for another minute until well incorporated but not overmixed as this will result in a chewy cake.
Grease a 10”x12” baking pan. Add cake batter and tap bottom of pan to ensure batter has settled and no large air bubbles remain.
Bake for 18 – 20 minutes until light golden brown. A toothpick inserted into the top will come out clean when cake is done.
To prepare the raspberry cream, whisk the whipping cream, sugar and lemon zest until stiff peaks begin to form.
Cut up raspberries into very small pieces, trying not to crush them as the excess juice will cause the cream to be runny. Add the raspberries to the whipped cream and gently fold in.
For each serving, top cake with a generous spoonful of raspberry whipped cream.
Serves 8.
