LEMON-POPPYSEED CUPCAKES
Try these Lemon-Poppyseed Cupcakes for their refreshing citrus flavor and, of course, for the sweet lemon glaze icing. A cupcake recipe this light and airy is made for tea parties, baby showers, or any spring or summer get-together.
Provided by BHG Test Kitchen
Time 35m
Number Of Ingredients 17
Steps:
- Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line forty-eight 1-3/4-inch muffin cups or eighteen 2-1/2-inch muffin cups with paper bake cups (or lightly coat with nonstick cooking spray). In a medium bowl combine flour, poppy seeds, baking powder, and salt. Set aside.
- Preheat oven to 350 degrees F. In large mixing bowl beat butter on medium to high speed for 30 seconds. Add sugar, lemon extract, and vanilla. Beat about 2 minutes or until light and fluffy, scraping sides of bowl. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Stir in the lemon peel and lemon juice.
- Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
- Bake for 10 to 12 minutes for 1-3/4-inch cupcakes (16 to 18 minutes for 2-1/2-inch cupcakes) or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
- Spread Lemon Glaze on cupcakes. If desired, top each cupcake with a lemon peel twist. Let stand for 10 minutes. Makes 48 (1-3/4 inch) or 18 (2-1/2 inch) cupcakes. Lemon Glaze
- In small bowl combine powdered sugar and enough lemon juice to reach a spreading consistency. Stir in the lemon peel. Makes about 1/2 cup.
Nutrition Facts : Calories 66 kcal, Carbohydrate 11 g, Cholesterol 14 mg, Protein 1 g, SaturatedFat 1 g, Sodium 54 mg, Sugar 7 g, Fat 2 g, UnsaturatedFat 1 g
LEMON & POPPYSEED CUPCAKES
These zesty cupcakes look so gorgeous you won't want to eat them, but once you start you won't be able to stop
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 1h
Yield Makes 12
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake or muffin cases. Mix the flour, sugar, lemon zest and poppy seeds together in a large mixing bowl. Beat the eggs into the yogurt, then tip this into the dry ingredients with the melted butter. Mix together with a wooden spoon or whisk until lump-free, then divide between the cases. Bake for 20-22 mins until a skewer poked in comes out clean - the cakes will be quite pale on top still. Cool for 5 mins in the tin, then carefully lift onto a wire rack to finish cooling.
- To ice, beat the softened butter until really soft in a large bowl, then gradually beat in the icing sugar and lemon juice. Stir in enough food colouring for a pale lemon colour, then spoon the icing into a piping bag with a large star nozzle.
- Ice one cake at a time, holding the piping bag almost upright with the nozzle about 1cm from the surface of the cake. Pipe one spiral of icing around the edge, then pause to break the flow before moving the nozzle towards the centre slightly and piping a second, smaller spiral that continues until there are no gaps in the centre. Slightly 'dot' the nozzle into the icing as you stop squeezing to finish neatly. Repeat to cover all the cakes, then top with sugar decorations or scatter with sprinkles.
Nutrition Facts : Calories 529 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 51 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.75 milligram of sodium
LEMON-POPPY SEED CUPCAKES
A Change One Diet email that I received today had this recipe posted. These cupcakes are low in fat too!
Provided by lauralie41
Categories Dessert
Time 40m
Yield 12 cupcakes
Number Of Ingredients 14
Steps:
- With oven rack in center of oven, pre-heat oven to 350°F Line a twelve 2 1/2-inch muffin pan with paper liners and set aside.
- In a large mixing bowl combine flour, baking powder, salt, and baking soda. Set aside.
- In a large mixing bowl on medium speed beat margarine and oil together until well combined. Slowly add granulated sugar; beat until light and creamy. Add one large egg, then egg white, combining well after each addition. Blend in lemon zest.
- Fold flour mixture and buttermilk alternately into egg mixture. Begin and end with the flour mixture. Stir in poppy seeds.
- Spoon batter into prepared muffin pan. Bake cupcakes until golden brown approximately 20 to 22 minutes, or until a toothpick inserted in the middle comes out clean. When cool enough to handle remove from pans and finish cooling on a wire rack. These cupcakes can also be made ahead. Cool and wrap cupcakes well in plastic wrap, place in resealable plastic storage/freezer bags and freeze up to 1 month. Before adding lemon glaze,thaw cupcakes.
- Lemon glaze: In a small mixing bowl ombine confectioners' sugar and lemon juice and stir until smooth. Drizzle or spread over cooled cupcakes.
Nutrition Facts : Calories 129.7, Fat 4.2, SaturatedFat 0.8, Cholesterol 15.9, Sodium 197.5, Carbohydrate 20.8, Fiber 0.6, Sugar 12.2, Protein 2.5
LEMON POPPY SEED CUPCAKES WITH BUTTER FROSTING AND CANDIED LEMON STRIPS
Provided by Food Network
Yield 24 servings
Number Of Ingredients 15
Steps:
- LEMON STRIPS: Make up to two days and at least one day before.Using a pairing knife, carefully cut wide slices of rind from the lemon. Trim the white pith from the underside of the slices. Cut the lemon rinds into 24 thin strips. Curl each strip around your finger, brush with egg white, and dust liberally with sugar. Set the sugared strips on a clean baking sheet and place in a warm, dry spot overnight. Or place the sheet in a preheated 200 degree F oven for 3-4 hours, until dry.
- CAKE: Combine the cake and pudding mixes in a large bowl, stirring to blend. Add the oil, eggs, water and lemon juice, stirring after each addition. Fold in the lemon zest and poppy seeds until just blended. Spoon the batter evenly into the prepared cupcake tins, about 3/4 full. Bake on the middle oven rack until the tops of the cupcakes spring back to the touch and are not too golden; about 15 minutes. Cool in the pan for 15 minutes, and then allow to cool completely on a wire rack before frosting or decorating.
- FROSTING: Make while the cakes are cooling or the morning of the shower.Using a wooden spoon, cream the butter in a large bowl, Add the remaining ingredients, and continue creaming until the frosting is well blended and fluffy. Frost the cupcakes with a small spatula and decorate with the candied lemon strips.
LEMON POPPY SEED CUPCAKES
I got this from a local cookbook and thought it sounded good. So, I'm keeping it here for safekeeping. The yield is guess.
Provided by IAcupcake
Categories Quick Breads
Time 50m
Yield 18 cupcakes, 18 serving(s)
Number Of Ingredients 7
Steps:
- Mix the cake mix with the flour. Remove 2/3 cup for the streusel top.
- Add the margarine to the 2/3 cup batter and mix well.
- Add the rest of the ingredients to the cake mix. Stir by hand until just smooth.
- Spoon into lined muffin tins 1/2 full. Sprinkle with streusel mix.
- Bake at 375 degrees for 25-30 minutes.
Nutrition Facts : Calories 198.4, Fat 10, SaturatedFat 1.6, Cholesterol 24.1, Sodium 216.6, Carbohydrate 25, Fiber 0.5, Sugar 12.4, Protein 2.4
POPPING POPPY SEED CUPCAKES
Provided by Food Network
Categories dessert
Time 1h50m
Yield about 24 cupcakes
Number Of Ingredients 9
Steps:
- For the cupcakes: Prepare the cake batter according to the package directions to make cupcakes. Stir in the lemon zest and poppy seeds, pour the batter into cupcake tins and bake according to the package directions. Let cool completely.
- For the frosting: Warm the honey in a small saucepan over low heat. Add the saffron, turn off the heat and let sit until the honey is room temperature.
- In a large bowl, beat together the cream cheese, butter and confectioners' sugar with an electric mixer until smooth. With the mixer running, slowly pour in the cooled honey until fully blended.
- Frost the cupcakes with the cream cheese frosting and garnish them with a sprinkle of poppy seeds.
SOUR CREAM & LEMON POPPY SEED CUPCAKES
Their moist texture comes from sour cream and pudding, but the great lemon flavor in these poppy seed cupcakes comes from frozen lemonade concentrate.
Provided by My Food and Family
Categories Dairy
Time 50m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Beat all ingredients except poppy seed in large bowl with mixer until blended. Stir in poppy seed.
- Spoon into 24 paper-lined muffin cups.
- Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
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