MINI LEMON POPPY SEED SOUR CREAM SEMIFREDDO CUPCAKES
Semifreddos are a fool-proof way to get the experience and taste of ice cream, no special equipment needed.
Provided by Dave Lieberman
Categories dessert
Time 2h20m
Yield 24 mini cupcakes
Number Of Ingredients 9
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.
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.
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
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.
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 SOUR CREAM CAKES
From the Canadian Living Test Kitchen, another wonderful recipe - make this one in mini bundt pans for a decadent presentation, or use a regular bundt pan, or a 9"x5" loaf pan.
Provided by Katzen
Categories < 60 Mins
Time 1h
Yield 8 small bundt pans, 8 serving(s)
Number Of Ingredients 14
Steps:
- In large bowl and using fingers, rub sugar with lemon rind until fragrant. Beat in butter until light. Beat in eggs, 1 at a time, beating well after each. Beat in lemon juice.
- In separate bowl, whisk together flour, poppy seeds, baking powder, salt and baking soda; stir into butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream. Scrape into 8 greased and floured 1-cup (250 mL) mini Bundt pans or 5- x 3-inch (625 mL) mini loaf pans, or one 9- x 5-inch (2 L) loaf pan.
- Bake in 325°F (160°C) oven until cake tester inserted in centre comes out clean, about 30 minutes for Bundt pans, 1 hour for large loaf. Transfer pans to rack.
- Icing: In small bowl, stir icing sugar with lemon juice until smooth. Divide in half.
- Glaze: Stir lemon juice into one half of icing; brush over hot cakes. Remove from pans; let cool on rack. Drizzle with remaining icing, adding a little more lemon juice to loosen if necessary.
Nutrition Facts : Calories 550.9, Fat 29.5, SaturatedFat 17.2, Cholesterol 161.5, Sodium 310.1, Carbohydrate 66.2, Fiber 1.5, Sugar 40.8, Protein 7.4
UKRAINIAN SOUR CREAM POPPY SEED CAKE
This cake is very light, tender, and tasty. It's fun to make and fun to eat. Two layers of sour cream poppy seed cake, with a luscious lemon filling. Frost with a white buttercream or cooked white frosting.
Provided by Olga D
Time P1DT2h30m
Yield 12
Number Of Ingredients 18
Steps:
- Pour boiling water over the poppy seeds in a bowl and drain well over a fine sieve. If necessary, repeat this washing. Spread the poppy seeds on a tea towel or brown paper and let dry overnight.
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch pans and line bottoms with parchment paper.
- Sift together the flour, baking powder, baking soda and 1/4 teaspoon salt. Set aside.
- In a large bowl, beat the eggs and 1 1/2 cups sugar until thick and lemon colored. Beat in the sour cream and vanilla. Sift the flour mixture, and gently fold it into the egg mixture, along with the poppy seeds. Pour batter into prepared pans.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- To make the Lemon Filling: In a saucepan, mix together 1/2 cup sugar, cornstarch and pinch of salt. Stir in lemon zest, lemon juice, water, orange juice and butter. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot mixture into egg yolks. Slowly pour the egg yolk mixture back to remaining hot mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened.
Nutrition Facts : Calories 377.5 calories, Carbohydrate 59.9 g, Cholesterol 115.4 mg, Fat 13 g, Fiber 1.1 g, Protein 6.4 g, SaturatedFat 6.1 g, Sodium 241.4 mg, Sugar 35.1 g
More about "sour cream lemon poppy seed cupcakes food"
LEMON POPPY SEED CUPCAKES – LEMON TREE DWELLING
From lemontreedwelling.com
4.5/5 (109)Total Time 30 minsCategory DessertsCalories 363 per serving
LEMON POPPY SEED CUPCAKES WITH BLACKBERRY FROSTING
From justsotasty.com
LEMON POPPY SEED CAKE WITH CAKE MIX - SALT & BAKER
From saltandbaker.com
LEMON POPPY SEED CUPCAKES - STEPHANIE'S SWEET TREATS
From stephaniessweets.com
Ratings 13Category DessertServings 12Total Time 1 hr 48 mins
LEMON POPPY SEED CUPCAKES WITH LEMON CREAM CHEESE FROSTING
LEMON POPPY SEED MUFFINS - BAKED BY AN INTROVERT
From bakedbyanintrovert.com
LEMON POPPY SEED CUPCAKES - PIES AND TACOS
From piesandtacos.com
LEMON POPPY SEED SOUR CREAM CAKES - BRENDA GANTT
From cookingwithbrendagantt.net
LEMON POPPY SEED SOUR CREAM CAKES | CANADIAN LIVING
From canadianliving.com
LEMON POPPY SEED CAKE WITH SOUR CREAM GLAZE - ABC EVERYDAY
From abc.net.au
LEMON POPPY SEED BUNDT CAKE - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
LEMON POPPY SEED CUPCAKES (WITH LEMON BUTTERCREAM) - BOSTON …
From bostongirlbakes.com
SOUR CREAM LEMON POPPY SEED CAKE - RUSTIC JOYFUL FOOD
From rusticjoyfulfood.com
LEMON POPPY SEED CAKE - BUTTERNUT BAKERY
From butternutbakeryblog.com
SOUR CREAM LEMON POPPY SEED MUFFINS - SIMPLE AND SWEET FOOD
From simpleandsweetfood.com
LEMON POPPY SEED PANCAKES RECIPE | REE DRUMMOND | FOOD …
From foodnetwork.cel29.sni.foodnetwork.com
LEMON POPPY SEED CUPCAKES ~ BARLEY & SAGE
From barleyandsage.com
LEMON POPPY SEED CUPCAKES WITH QUICK LEMON MOUSSE
From yourcupofcake.com
MINI LEMON POPPY SEED SOUR CREAM SEMIFREDDO CUPCAKES
From foodnetwork.cel29.sni.foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love