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 ------------------------------For the Cupcakes:125g Self Raising Flour 125g Caster Sugar 1/4 tsp Bicarbonate of Soda 125g soft Unsalted Butter2 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 -------------------------------------How to make Self Raising Flour: https://youtu.be/6rCrGw0_lGUMeringue Masterclass: https://youtu.be/QEtjZgeHRPYPavlova: https://youtu.be/FTLSOvM046EBurnt Butter Swiss Meringue Buttercream: https://youtu.be/djg_qJ48_RE------------------------------------BAKE AT HOME KITS AND MERCH!: http://cupcakejemma.com SUBSCRIBE FOR WEEKLY VIDS: https://www.youtube.com/user/CupcakeJemmaMORE CAKE: http://www.crumbsanddoilies.co.uk MY INSTAGRAM: @cupcakejemma CAKESTAGRAM: @crumbsanddoilies
