|2 servings||calories per servings 550||protein serving 5 g||carbs per serving 53 g||total fat per serving 33 g|
Strawberry-pink, speckled with punchy poppy seeds, and topped with a bright, citrus-infused frosting, these cupcakes are springtime dream. Because they’re made with a touch less fat than your more traditional recipes, they’re easier to whip by hand (no need to dirty up your mixer!) and have a lighter texture and flavor that’s more delicate; somewhat like muffins. Effortlessly ready in around half an hour, you’ll have yummy cupcakes ready to enjoy; share with a friend or just treat yourself (we won’t tell!).
|Nutrition Facts||/ Per Serving|
|Total Fat||33 g|
|Saturated Fat||14 g|
|Trans Fat||0 g|
|Total Carbohydrates||53 g|
|Dietary Fiber||0 g|
• Heat oven to 350° F.
• Lightly grease cupcake molds with cooking spray or oil.
MISE EN PLACE
Zest lemon. Squeeze one 1 tablespoon juice. Save remaining lemon for another use.
• In a bowl, whisk together egg and half of jam.
• Whisk in 1/2 cup buttermilk (save remaining buttermilk for another use) and 2 tablespoons cooking oil.
• Fold in sugar, a pinch of kosher salt and poppy seeds.
• Add flour. Mix just enough to combine. Do not overmix.
• 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.
While cupcakes bake:
• In a bowl, beat together powdered sugar and mascarpone (if desired, you may use a mixer).
• Fold in half of remaining jam, lemon zest and measured juice.
• Remove cupcakes from oven. Let cool at least 10 minutes.
• Decorate with lemon-mascarpone frosting and remaining jam. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...