Lemon Lemon Cupakes

The lemon tree in the garden is leaden with fruit~ a sure sign that summer is fast approaching and spring is amongst us. Spring and cupcakes. Yep... somehow they go together. Though it's probably just me. Anyhow, here are ze lemon lemon cupcakes.

 But why the double lemon?

 The first "lemon" goes to the cake itself and the second goes to the lemon curd.

So pucker up~ we're in for one heck of a lemon cupcake.

Lemon [Lemon] Cupcake (adapted from: Joy of Baking)

We'll need:

-for the cake-
1/2 cup (1 stick)  unsalted butter at room temp.
2/3 cup sugar
3 large eggs
1 tsp vanilla extract
zest of 1 large lemon
1 1/2 cup all-purpose flour
1 1/2 tsp  baking powder
1/4 tsp salt
1/4 cup milk
1tbls poppy seed (optional)

-topping-
lemon curd
unsweetened whipped cream (the sweetness of the lemon curd will compensate)
sprinkles (if desired)

Utensils:
Stand mixer or electric hand mixer
measuring spoons/cup
Two mixing bowls
cupcake liners or muffin pan
whisk
the trusty spatula

>>preheat oven to 350F<<

*Beat the butter and sugar until fluffy-- where individual granules of sugar are no longer visible.

*Add the eggs one at a time, beating well after each addition (Please please please do this. It seems unimportant, but it really impacts the outcome of the cake in regards to how it will rise)

*Once the eggs are fully incorporated, beat in vanilla and lemon zest. Set the mixture aside.

*In a separate bowl, whisk together flour, baking powder, and salt.

*Alternatively, beat the flour mixture and milk to the butter mixture, making sure to end with the flour mixture.

*If using poppy seed, now's the time to add it. (Or you can separate the plain batter into two portions and add the poppy seeds to one and leave the other as is for a bit of variation)

*Spoon the cake batter into the liners or a greased muffin tin. Bake at 350F for about 15-20mins, depending on the size of the bake ware and oven temp variations... You can check for doneness by sticking a toothpick in the center of a cupcake. If it comes out clean with a bit of crumbs, then it should be ready.

~Allow the cupcakes to cool for a good half-hour before decorating.

To dress up the cakes, you can simply spoon a teaspoon of lemon curd on top followed by a dollop of unsweetened whipped cream and sprinkles. Or, you can cut out the center of the cup cake (don't cut all the way to the bottom, though) and then add a spoonful of lemon curd and top with the whipped cream for a "filled" cupcake.

[my apologies for the lack of photos to guide you through the process. I've only recently decided to take on the task of a food blog so.. I am not fully prepared at the moment.]