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Delectable Chocolate Chip Cookies

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Bella's Perfectly Chocolate Cupcake with Salted Caramel Buttercream

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Authentic Lebanese Hummus

Add a lighter fare to your big game day menu with this delicious appetizer

Flank Steak Vegetable Rolls with Balsamic Glaze

Easy weeknight dinner or perfect appetizer for a dinner party

09 May 2013

Lemon Poppyseed Surprise Center Cupcakes with Blueberry Cream Cheese Frosting

I wish that I could take credit for this recipe but I can't.  I pinned this recipe a few weeks ago while I was on a mission to find a few spring/summer inspired cupcake recipes. I then got an order for a Military Women's Gala and thought this would be a wonderful flavor combination. I would say the hardest part about these cupcakes was finding the freeze dried blueberries. I literally called 17 stores in my area and no one had them. I just happened to remember of a high-end market that concentrates on organic and healthy food option. So I took a slight detour on my way home and voila!!! They had them!!!! They can be found online but I didn't want to pay for shipping if I didn't have to. Once I had all the ingredients, I decided to whip up a batch of these to see if they were as delicious as the original authors photos were.

This recipe does not disappoint in the least. All of the flavors work wonderfully together and are an explosion of spring and summer on your taste buds. The tangy lemon dances on your tongue and the blueberry frosting provides a nice sublte lady like curtsy to round it off.  Anyway, I didn't make any alterations to the recipe to so I'll re-type the recipe as is but all the credit goes to Eva.

The only thing I will change is how it is presented. Her recipe was a lot of back and forth the way it was written but it didn't effect the cupcake, just the ease of use. So here it is!! You should definitely try these! They are worth the effort in finding the freeze dried blueberries.

Lemon Poppyseed Surprise Center Cupcakes with Blueberry Cream Cheese Frosting






Cake1 Stick of butter, softened
1 1/4 c. granulated sugar
2 Eggs
3 T fresh grated lemon zest
1/3 c. plus 2 Tablespoons fresh lemon juice
1/3 c. Daisy light sour cream
2 T. milk
1/2 tsp pure vanilla extract
1 1/2 c. all purpose flours
1/2 tsp. salt
1/4 tsp baking soda
1/4 tsp baking powder
1 T poppy seeds

1) Preheat oven to 350 Degrees Farenheit. Line cupcake pan with liners. (Eva says that this makes 12 standard cupcakes but i got 13 standard and 9 mini)
2) In a large bowl, cream together butter and sugar then add the eggs, one at a time, mixin well between each.
3) Add grated lemon zest.
4) In a small bowl, combine ingredients in green above and set aside.
5) In a medium bowl, combine the ingredients in blue above and set aside.
6) Once you've added the lemon zest to the sugar/butter mixture, slowly alternate adding the flour mixture and the lemon juice mixture to the mixing bowl. Start and end with the dry flour mixture. Once combined, stir in the poppy seeds.
7) I filled cupcake liners 2/3 full and baked for about 25 minutes (your oven may vary so check on them after 18 minutes to make sure you don't overcook them.


While the cupcakes are baking, you can make the lemon curd!

Lemon Curd
1 egg
1 egg yolk
1/4 c. plus 2T  granulated sugar
3 T fresh squeezed lemon juice
1 T butter, melted
1 1/2 tsp. grated lemon zest

1) Whisk together all ingredients in the top of a double boiler. Make sure the water does not touch the bottom of the top pan in the double boiler.
2) Allow the lemon curd to cook for 15 minutes, stirring every 3 minutes until it thickens.
3) Remove from heat, transfer to a small bowl and let cool to room temperature.


Blueberry Cream Cheese Frosting
4 oz cream cheese, softened
1/2 c. butter, room temperature
1.2 oz package of freeze dried blueberries
1 c. powdered sugar

1) Pour freeze dried blueberries into a blender. Blend until they turn into a fine powder (Eva used a magic bullet)
2) Cream together the butter and cream cheese until smooth
3) Add in the powdered sugar and powdered blueberry (you may add more powdered sugar 1 tablespoon at a time to reach desired consistency).


Once the cupcakes and lemon curd are cooled, scoop a small amount of cupcake out of the center of each cake and fill the holes with the lemon curd. Then, fit a frosting bag with desired tip (she used 9mm star) and fill the bag with the frosting. Pipe frosting and top with a sprinkle of poppy seed on each cupcake.



Just look at these photos!!! Again, all gorgeous photos from the original poster, Eva