The last few weeks we’ve had these awful meetings after work. They go from 3:30-6:30pm, and although the information is somewhat valuable (but in my opinion super intuitive, therefore a waste of my precious time), I’d rather be at home than sitting and listening to presenters tell us how to manage our classrooms. Lucky me, I usually have enough time to run home for a few hours on these days and bake. It’s part of the luxury of only being part time-sometimes I get to leave a little early. Food seems to make these long meetings more bearable, so I’ve been trying to bring treats (along with several other coworkers).
Last week I took gluten free chocolate mini-cupcakes, and this week I decided on lemon poppyseed. I used a standard buttercream ‘recipe’ where I just threw together a couple of TBS of butter, milk, powdered sugar, and lemon extract until it had a good consistency and taste.
This recipe calls for buttermilk, but it’s really just not something we have in our house usually, so I do the ‘milk and vinegar’ trick where I just throw a bit of vinegar into my milk and let it sit until I’m ready to mix it into my batter. I’m really fond of this recipe, the cupcakes were just the right amount of lemon, without too many poppy seeds.
Recipe: Mini Lemon Poppyseed Cupcakes
1/2 c. butter
2/3 c. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1 1/2 TBS poppy seeds
Zest from 1 lemon
1/4 tsp. salt
Juice from 1/2 lemon
1 tsp. vanilla
1/2 cup buttermilk (or 1/2 c. milk with 1 tsp. vinegar)
1 1/2 c. flour
Preheat the oven to 350 degrees fahrenheit. Line your mini-cupcake pan with paper liners. In a medium bowl cream together your butter and sugar. Add the eggs, one at a time, beating well after each addition. Mix in the baking powder, baking soda, poppy seeds, lemon zest, and salt, lemon juice, and vanilla. Mix in the buttermilk and flour a little at a time, alternating the ingredients just until combined.
Spoon the mixture into your cupcake liners, filling each one about 3/4 of the way full. Pop into the preheated oven for 12-15 minutes, or until a toothpick inserted into the middle comes out clean. Let cool completely before making your buttercream and frosting the cupcakes. Sprinkle with yellow sugar sprinkles for a little added fun. Enjoy!