Titanium Patissier XL
For the Cupcakes:225g butter, softened 225g caster sugar 4 eggs Half tsp vanilla extract 225g self raising flour, sifted For the Icing:250g butter, softened 500g icing sugar, sifted Lemon curdPoppy seeds
1 - Begin by preheating the oven to 180˚C.2 - Add the butter and sugar to the bowl of your kitchen machine, fitted with the creaming beater. Beat the butter and sugar together until pale and creamy. 3 - Beat the eggs in one at a time, with the vanilla, until fully combined. Then fold in the flour.4 - Spoon into cupcake cases and bake in the preheated oven for 15 minutes, or until risen and golden and a toothpick inserted comes out clean.5 - Allow to cool on a wire rack before decorating.6 - Add the butter and half the icing sugar to the clean bowl of your kitchen machine, fitted with the creaming beater, and switch to a minimum speed. Once the butter and sugar are combined, add the rest of the icing sugar and 2 tbsp room temperature water, and beat until smooth and creamy. Add more water until you reach the desired consistency for piping.7 - Top cupcakes with the buttercream, lemon curd and poppy seeds.