Okay, something is just not right. I mean, it’s April 16th, and its SNOWING!! Wait…. I mean, snowing again! We just got 10 inches of snow 2 days ago and now it is coming down again. Am I supposed to find some sort of comfort in the fact that it’s not supposed to really accumulate? Wait again, my hubby is now telling me that we are going to get another 5 to 10 inches. I mean, really! We had the little bicycle and the scooter out last week when it was 15C, only to have to put them back into the shed. Aahh, springtime in the rockies…. So, to help move spring along a little I am making lemon poppy-seed cupcakes today. Well, I also had a little inspiration for the theme. Today is my friend Daisy’s birthday. She was one of my very best friend’s during my formative years. At the tender age of 13 we attended my first concert, Neil Young (the Rust Never Sleeps Tour) at Nassau Coliseum together. That surely was a night to remember on many levels.Many games of SPIT, handball, partying, summer singing class, music theory, the list goes on and on. So, here is to you to you, my dear old friend. Happy Birthday. I’m in shoo-shoo-shoo, shoo-shoo-shoo, Shoo-shoo, shoo-shoo, shoo-shoo Sugar Town
LEMON POPPY SEED CUPCAKES
7 Tablespoons (90 g) unsalted butter, room temp
3 oz (90 g) cream cheese, room temp
zest of 1 lemon
2/3 C (150 g) granulated sugar
2 teaspoons lemon juice
2 Tablespoons sour cream
1 1/4 C (125 g) all-purpose flour
3/4 tsp baking powder
1/4 tsp baking soda
1 Tablespoon poppy seeds
Pre-heat your oven to 350 F. Line a 12 cup muffin tin with paper cases.
Cream the butter and cream cheese together for 2 minutes then add the sugar and zest; continue to beat until light and fluffy.Add the eggs, one at a time, and beat until well incorporated. Beat in the Lemon juice and sout cream.Sift the dry ingredients together then add to the bowl, mixing until just incorporated. Stir in the poppy seeds.
Divide among the paper cases and bake for 25 minutes or until a toothpick inserted into one comes out clean. Let cool completely before icing.
SEVEN MINUTE FROSTING
This fluffy marshmallow frosting is best eaten within a few hours after being made. Be generous when frosting and pile it high like a fluffy cloud.
Blend the sugar, water, egg whites, corn syrup and salt in the top of a double boiler. Cook this mixture over boiling water, beating constantly with a hand-held beater on high-speed, for about 7 minutes, or until the frosting stands up in stiff peaks (It took me 9 minutes today). Remove from the heat and stir in the vanilla.
Immediately spread the frosting on the cooled cupcakes.