Lemon Poppyseed Cheesecake Cupcakes Food

POPPING POPPY SEED CUPCAKES

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.

LEMON & POPPYSEED CUPCAKES

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.

LEMON POPPYSEED CHEESECAKE CUPCAKES

Steps:

• For the Gingersnap Crust:
• Preheat oven to 350º.
• Mix brown sugar, crushed gingersnaps and butter together in a small bowl until they begin to stick together.
• Divide the mixture evenly between 18 cupcake liners, pressing down to make sure it is smooth and solidly packed.
• Bake for 10 minutes.
• For the Cheesecakes:
• Preheat oven to 325º.
• Mix cream cheese and 1 cup sugar until integrated.
• Mix in eggs, one at a time.
• Mix in sour cream.
• Add zest, 1/2 teaspoon ginger and poppy seeds.
• Spoon mixture over pre-baked crusts.
• Bake for 30 minutes.
• Remove cheesecakes from oven and allow to come to room temperature.
• Place in the refrigerator to chill.
• For the Ginger Whipped Cream Frosting:
• Beat the whipped cream until frothy, Gradually add 2/3 cup sugar and then 1/2 teaspoon ginger. Beat until soft peaks form and spread on cupcakes.

LEMON POPPY SEED CUPCAKES WITH BUTTER FROSTING AND CANDIED LEMON STRIPS

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 CHEESECAKE CUPCAKE

Steps:

• For the graham cracker crumbs: In small bowl, combine the graham cracker crumbs and butter and stir. Set aside.
• For the cheesecake filling: Using an electric mixer, beat the cream cheese and confectioners' sugar for 3 minutes. Beat in the vanilla and egg white until smooth and creamy. Set aside.
• For the cake batter: Preheat the oven to 325 degrees F; line cupcake pans with 12 cupcake liners.
• In a medium bowl, combine the pastry flour, baking powder and salt and set aside. Using an electric mixer with a paddle attachment, cream the sugar, butter and cream cheese on medium speed until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the lemon juice, limoncello and lemon zest and mix until incorporated. On low speed, add the flour mixture and buttermilk alternately, beginning and ending with the flour.
• Sprinkle 1 tablespoon of the graham cracker crumbs in the bottom of each liner, fill about halfway with the cake batter and top with the cheesecake filling. Bake until an inserted toothpick comes out clean, 25 minutes.
• For the buttercream frosting: In the bowl of an electric mixer with a paddle attachment, beat the butter and shortening on medium speed until light and fluffy. Add the almond and lemon flavorings and beat for 2 minutes. Add the confectioners' sugar one cup at a time, alternating with 1/4 cup water, and beat until incorporated.
• Top each cupcake with some of the buttercream frosting.

LEMON POPPYSEED CAKE

Steps:

• In a bowl, combine the poppy seeds, lemon zest, and milk. Set aside to soak for at least 1 hour or refrigerated overnight. Preheat the oven to 350 degrees F. Line a 6-cup loaf pan with wax paper. In a mixer fitted with a whisk attachment (or using a hand mixer), whip the eggs and sugar together until light and fluffy.
• In a separate bowl, sift the dry ingredients together. With the mixer running, drizzle the oil, vanilla extract, and almond extract into the egg mixture. With the mixer still running, add alternating batches of dry ingredients and poppy seed-milk mixture to the egg mixture. The batter will be somewhat thin. Pour into the prepared pan.
• Bake 1 to 1 1/4 hours, until the center is raised and cracked and the whole cake is firm and dry on the top. Avoid opening the oven while baking. Do not under-bake or the cake will fall. Let cool in the pan for 5 minutes, then turn out onto a wire rack and continue cooling before serving.

LEMON POPPYSEED CHEESECAKE CUPCAKES

Steps:

• Preheat oven to 350°F.
• Mix all crust ingredients together in a small bowl until they begin to stick together.
• Divide the mixture evenly between 18 cupcake liners, pressing down to make sure it is smooth and solidly packed.
• Bake for 10 minutes. Set aside to cool.
• Preheat oven to 325°F.
• Mix cream cheese and sugar until integrated.
• Mix in eggs, one at a time, mix in sour cream.
• Add zest, ginger, and poppy seeds.
• Spoon mixture over pre-baked crusts, bake for 30 minutes.
• Remove cheesecakes from oven and allow to come to room temperature.
• Place in the refrigerator to chill.
• Whip heavy whipping cream and sugar until light and fluffy.
• Mix in ginger.
• Spread or pipe frosting onto the chilled cheesecakes, you can decorate with colored sugar and a gingersnap cookie.

LEMON POPPY SEED CHEESECAKE

Steps:

• In a small bowl, combine the graham cracker crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Set aside., In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add the eggs, cream, lemon juice, zest and poppy seeds. Beat on low speed just until combined. Pour into prepared crust., Place pan on a baking sheet. Bake at 350° for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.

LEMON-POPPY SEED CUPCAKES

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.