Just one glimpse of sunshine and we are all going CRAZY for summer. So let's start off our summer bakes with this absolute gem of a cupcake: Lemon and Poppyseed! A light and zesty lemon sponge filled with the BEST lemon curd to give that full on punch-in-the-face lemon kick, rounded off with a smooth tangy cream cheese frosting and a sprinkling of poppy seeds to cut through the sweetness and add a little nuttiness to this delicious cupcake.

We are now OPEN in Soho so we hope to see you there very soon, come and visit us at Crumbs and Doilies, 1 Kingly Court, W1B 5PW

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For the Cupcakes:
125g Self Raising Flour
125g Caster Sugar
1/4 tsp Bicarbonate of Soda
125g soft Unsalted Butter
2 Eggs
Zest of 2 Lemons
1 tsp Poppy Seeds
1 tbsp Lemon Juice
1/2 tbsp Whole Milk

For the Curd:
110g Caster Sugar
110ml Lemon Juice
Zest of 2 lemons
5 Egg Yolks
1 Egg
90g cold Unsalted Butter

For the Frosting:
150g soft Unsalted Butter
240g Cream Cheese (full fat)
840g Icing Sugar
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How to make Self Raising Flour: [ Ссылка ]
Meringue Masterclass: [ Ссылка ]
Pavlova: [ Ссылка ]
Burnt Butter Swiss Meringue Buttercream: [ Ссылка ]
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BAKE AT HOME KITS AND MERCH!: [ Ссылка ]
SUBSCRIBE FOR WEEKLY VIDS: [ Ссылка ]
MORE CAKE: [ Ссылка ]
MY INSTAGRAM: @cupcakejemma
CAKESTAGRAM: @crumbsanddoilies

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