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Cupcakes, Lemon-Poppy Seed (D, TNT)
Source: from the November 1, 2001, South Florida Sun-Sentinel
Serves: 6 (can double)

Poppy Seed Cupcakes:
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, softened
1/2 cup sugar
1 large egg
1/2 teaspoon vanilla
1 teaspoon grated lemon peel
1 tablespoon poppy seeds
1/2 cup buttermilk (nonfat is fine)

Sift together flour, baking powder, baking soda and salt. Set aside.

In large non-reactive bowl, with electric mixer on medium speed, cream butter and sugar about 1 minute until mixture is fluffy and lightens from yellow to cream color. (Mixture will look sugary.) Add egg and vanilla and beat 1 minute. Mix in lemon peel and poppy seeds. Reduce speed to low and add half of the flour mixture, mixing just to incorporate it completely. Beat in buttermilk just until blended. Beat in remaining flour mixture just until smooth.

Divide batter among 6 paper-lined muffin tins, filling liner to 1/4" from top. Bake at 350°F about 20 minutes until tops feel firm and toothpick inserted in center of a cupcake comes out clean. Cool cupcakes 5 minutes in pan, then transfer in their paper liners to wire rack to cool thoroughly.

Spread generous 1/4 cup Lemon Curd (click here for recipe) over top of each cupcake, mounding it toward the center. Lightly sprinkle centers with grated lemon peel. Cover and refrigerate until ready to serve. (Cupcakes can be refrigerated up to 2 days.)

Posted by Susan Greene

Nutritional Info Per Serving: 369 calories, 50% calories from fat, 5g protein, 42g carbohydrates, .79g total fiber, 21g total fat, 110mg cholesterol, 310mg sodium.