Lemon Poppyseed Cupcakes with Lemon Curd Filling

Ingredients (yields 6 cupcakes):

• My easy 3 ingredient lemon curd

• 2/3 cup brown rice flour (make sure it is very fine-Bob's Red Mill is great)

• 1/4 cup tapioca starch

• 1/3 cup coconut sugar

• 1 tbsp poppy seeds

• 1/2 tsp baking powder

• 1/4 tsp baking soda

• zest of 1 lemon

• pinch of salt

• 2 tbsp avocado oil (or other liquid oil of choice)

• 1/2 milk of choice (I used almond)

• 1 tsp vanilla extract

• 1 tsp lemon juice

• coconut whipped cream or regular whipped cream for topping

Method:

1. Preheat oven to 325F. Make sure you have the lemon curd already prepared.

2. In a medium mixing bowl, toss all of your dry ingredients in and give a whisk to evenly combine.

3. Add in 1 tbsp of lemon curd, oil, milk, and vanilla. Whisk together to form a smooth batter with no dry bits left. Prepare your muffin/cupcake tin either by lining with paper cupcake liners or by lightly greasing the tin. Add in the teaspoon of lemon juice to the batter, quickly whisk to incorporate, and spoon the batter into the cupcake molds.

4. Bake at 325 for about 23-25 minutes, checking with a toothpick to ensure they have finished baking.

5. Allow the cupcakes to cool completely. Using an apple corer, or something similar, remove the center of each cupcake (be sure not to go all the way through the bottom!!!). Fill the cavities with lemon curd, and top with the little nub of cupcake that you removed.

6. Top with whipped cream of choice, a sprinkle of lemon zest, and a dusting of poppy seeds. Store in the fridge in an airtight container. Enjoy :)