Poppy Cupcakes Food

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.

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.

ORANGE SLEEPY POPPY CUPCAKE WITH SPIKED ORANGE CREAM CHEESE FROSTING

Steps:

• For the orange poppy cake batter: Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners (for a total of 26 cupcakes).
• In a large bowl, cream together the butter, granulated sugar and poppy seed filling. Stir in the buttermilk. In a separate bowl, combine the flour, baking powder and salt and whisk thoroughly. Add the flour mixture to the butter mixture and incorporate without over-mixing. Stir in the vanilla, orange oil and orange zest.
• Fill the cupcake liners two-thirds full; bake until an inserted toothpick comes out clean, about 18 minutes. Allow the cupcakes to cool completely before frosting.
• For the orange cream cheese frosting: In a large bowl using an electric mixer, beat the butter on medium high until light and fluffy, about 4 minutes. Add the cream cheese and beat an additional 4 minutes. Turn off the mixer, add the confectioners' sugar one cup at a time and mix until fully incorporated. While on a low speed, mix in the orange juice, orange liqueur, orange oil and orange zest. Beat on high for an additional 2 minutes.
• Using a piping bag, pipe the frosting onto the cupcakes.

MINI LEMON POPPY SEED SOUR CREAM SEMIFREDDO CUPCAKES

Steps:

• In a double-boiler or a heatproof bowl set over a saucepan of simmering water, whisk together egg yolks, sugar, vanilla, half the lemon zest, and the lemon juice until well combined. Continue to whisk constantly over very low heat, until the yolk mixture has thickened and becomes pale yellow, about 3 to 4 minutes. Remove from heat. Add the sour cream, mix until just combined, and set aside.
• In a large bowl, whip the heavy cream with a whisk until soft peaks form. Gently fold whipped cream into egg mixture. Gently stir in poppy seeds. Divide mixture evenly between lined mini muffin cups. If you don't have mini muffin cups, you can use regular sized to get half as many. Freeze for at least 2 hours or until firm.
• To serve, peel away the paper liners and garnish with remaining lemon zest.

POPPY SEED CUPCAKES

Steps:

• In small pan, combine poppy seeds and milk. Bring to a simmer over medium heat; remove from heat and let stand 30 minutes.
• Preheat oven to 350°.
• Lime 12 muffin tins with paper liners; set aside.
• In small bowl, whisk flour, baking powder, baking soda and salt; set aside.
• In medium bowl, beat butter till light and fluffy with mixer on high speed. Beat in sugar till light and fluffy.
• Lower speed to medium, beat in eggs, one at a time, then beat in poppy seed mixture, orange and lemon zest and vanilla.
• Lower speed to low, beat in flour alternately with orange and lemon juices, just till blended.
• Spoon batter into paper lined tins.
• Bake till tops are gold and springy when lightly pressed with fingertip, about 20 minutes.
• Cool for 15 minutes in muffin tins on rack.
• Remove to cool completely.

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 & 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.