Cart
  • 0
  • 0

Cart

  • A minimum order of $45 is needed for delivery.

 

About the Dish

  • Farm Eggs

    Farm Eggs

  • Strawberry Preserves

    Strawberry Preserves

  • Buttermilk

    Buttermilk

  • Granulated Sugar

    Granulated Sugar

  • Poppy Seeds

    Poppy Seeds

  • Self-Rising Flour

    Self-Rising Flour

  • Powdered Sugar

    Powdered Sugar

  • Mascarpone Cheese

    Mascarpone Cheese

  • Lemon

    Lemon

METHOD

1
• Heat oven to 350°F. • Lightly grease cupcake molds with cooking spray or oil.
2
MISE EN PLACE Zest lemon. Squeeze one 1 tablespoon juice. Save remaining lemon for another use.
3
• In a bowl, whisk together egg and half of strawberry preserves. • Whisk in buttermilk and 2 tablespoons cooking oil.
4
• Fold in sugar, a pinch of kosher salt and poppy seeds. • Add flour. Mix just enough to combine. Do not overmix.
5
• On a baking sheet, fill each cupcake mold about 3/4 full with batter. • Bake until a skewer inserted in the center comes out clean, about 15 minutes.
6
While cupcakes bake: • In a bowl, beat together powdered sugar and mascarpone (if desired, you may use a mixer). • Fold in half of remaining strawberry preserves, lemon zest and measured juice.
7
• Remove cupcake from oven. Let cool at least 10 minutes. • Decorate with lemon-mascarpone frosting and remaining strawberry preserves. Enjoy!