Filled Lemon Poppyseed Cupcakes

Lemon Curd
2 egg yolks
1/3 c + 1 Tbls sugar
1 1/2 lemons, zested and juiced
3 Tbls butter

Add enough water to a medium saucepan (or a double boiler) to come about 1-inch up the side and bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl (that will fit well over the simmering water without touching it) and whisk until smooth, about 1 minute. Add juice and zest to egg mixture and whisk until smooth.

Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. Whisk constantly until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each piece to melt before adding the next.

Transfer to a clean container place a piece of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.

Lemon Poppyseed Cupcakes
1 c (150 g) cake flour
1 1/2 tsp baking powder
1 tsp kosher salt
1/3 c + 2 Tbls (170 g) sugar, divided
Zest of 1 lemon
5 eggs, separated
1/4 c (60 ml)water
1/4 c (60 ml) vegetable oil
1 tsp vanilla
5/8 tsp cream of tartar
4 Tbls poppy seeds

Preheat oven to 325F (160C).

Place paper liners into 2 cupcake tins and set aside.

In a medium mixing bowl whisk together the flour, baking powder and salt. Set aside.

Place the 1/3 c sugar and zest into the bowl of a stand mixer and rub between fingers to release the oils. Work the sugar and zest until the sugar is fragrant and visibly moistened. Add the egg yolks and whisk on high for 2 minutes or until the mixture becomes pale yellow and 'ribbons' when lifted. Add the water, vegetable oil and vanilla and whisk to combine. Add the dry ingredients and whisk just until it comes together. Transfer the batter to a mixing bowl while you whisk the egg whites.

Place egg whites and cream of tartar into a clean bowl and whip on high speed until they become foamy. Decrease the speed to low and gradually add the remaining sugar. Increase speed to high and continue whisking until stiff peaks form.

Transfer 1/3 of the egg whites to the yolk batter and whisk until well combined. Add the remaining egg whites and poppy seeds and fold in gently, being careful to keep the batter light. Transfer batter into prepared muffin tins, evenly dividing the batter between the cups. Bake 10-15 minutes, or until the cake springs back when pressed. Remove from the oven to a cooling rack and allow to cool completely before frosting.

Cream Cheese Frosting
1 (8oz/226 g pkg) cream cheese, at room temp
4 Tbls (55 g) butter, at room temp
1 c (110 g) powdered sugar
1/2 tsp vanilla

Whip the cream cheese and butter until lightened, then sift in the powdered sugar and continue whipping until combined. Add the vanilla and whip to combine.

Using a paring knife, cut a small cone out of the top of each, cooled cupcake. Fill the cavity with the cooled lemon curd and replace the top, then frost.