Poppy Seed Cupcakes Food

POPPY SEED CAKE III

Steps:

• Preheat oven to 350 degrees F. Grease and flour a 10 inch tube pan.
• In a large bowl, mix flour, baking soda, salt and sugar. Make a well in the center and add eggs, vanilla, oil and milk. Mix well and fold in the poppy seeds. Pour into a 10 inch tube pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely.

ALMOND-POPPY SEED POUND CAKE

Steps:

• Heat oven to 350°F. Generously grease bottom and side of 12-cup fluted tube cake pan or 2 loaf pans, 9x5x3 inches, with shortening; lightly flour.
• Beat all ingredients except powdered sugar in large bowl with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan.
• Bake 50 to 55 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes. Turn pan upside down onto wire rack or heatproof serving plate; remove pan. Cool completely, about 1 hour. Sprinkle with powdered sugar.

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.

POPPY SEED CAKE

Steps:

• In a small bowl, soak poppy seeds in milk for 30 minutes. Place egg whites in a large bowl; let stand at room temperature for 30 minutes., In another large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine flour and baking powder; add to creamed mixture alternately with poppy seed mixture, beating well after each addition. Beat egg whites until soft peaks form; fold into batter. , Pour into a greased 13x9-in. baking dish. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake. Store in the refrigerator.

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.

LEMON POPPY SEED CUPCAKES

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.

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.