Red Berries

June 28, 2010

Red raspberries, some ripe for the picking

Succulent red strawberry

“Better than any argument is to rise at dawn and pick dew-wet red berries in a cup.”
     — Wendell Berry (whose name is very apt for this quote!) 

I wanted to serve fresh strawberries for dessert accompanied by some kind of lemon cake.  So I looked through my stash of yet-to-be-tried recipes and found this one from Cupcakes:  Luscious Bakeshop Favorites from Your Home Kitchen by Shelly Kaldunski: 

Lemon Poppy Seed Cupcakes 

1 c all-purpose flour
1-1/2 Tbsp poppy seeds
1 tsp baking powder
1/4 tsp salt
3/4 c sugar
1/2 c plus 2 Tbsp unsalted butter, at room temperature
2 large eggs, at room temperature
1 tsp freshly grated lemon zest
1/2 tsp lemon extract
1/4 c sour cream 

Preheat oven to 350 degrees and prepare a standard 12-cup muffin pan with nonstick cooking spray. (I used cupcake liners instead.) 

In a bowl, whisk together the flour, poppy seeds, baking powder, and salt.  In another bowl, using an electric mixer on medium-high speed, beat the sugar and butter together until light and fluffy, 2 – 3 minutes.  Add the eggs, lemon zest, and lemon extract, and beat until combined.  Add the flour mixture and beat on low speed until just combined, about 1 minute.  Add the sour cream and beat until just combined; scrape down the sides of the bowl as needed. 

Divide the batter evenly among the 12 muffin cups, filling each about three-fourths full.  Bake until golden brown and a toothpick inserted in the center of a cupcake comes out clean, 18 – 20 minutes.  Let the cupcakes cool in the pan for 5 minutes.  Transfer the cupcakes to a wire rack and let cool completely, about 1 hour. 

If desired, spoon a lemon glaze over the cupcakes.  The glazed cupcakes can be refrigerated in an airtight container for up to 4 days; bring to room temperature before serving.

Lemon Poppy Seed Cupcake

 

Lemon Poppy Seed Cupcakes ready for glaze