Poppy Seed Cupcakes
Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
- Servings: 12
- 2 tablespoons poppy seeds
- 1/4 teaspoon salt
- 2 tablespoons milk
- 1 1/3 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, lightly beaten
- 1/2 teaspoon vanilla extract
- 1 teaspoon grated orange zest
- 1 teaspoon grated lemon zest
- 2 tablespoons fresh lemon juice
- 1/3 cup fresh orange juice
Recipe
- 1 in small pan, combine poppy seeds and milk. bring to a simmer over medium heat; remove from heat and let stand 30 minutes.
- 2 preheat oven to 350°.
- 3 lime 12 muffin tins with paper liners; set aside.
- 4 in small bowl, whisk flour, baking powder, baking soda and salt; set aside.
- 5 in medium bowl, beat butter till light and fluffy with mixer on high speed. beat in sugar till light and fluffy.
- 6 lower speed to medium, beat in eggs, one at a time, then beat in poppy seed mixture, orange and lemon zest and vanilla.
- 7 lower speed to low, beat in flour alternately with orange and lemon juices, just till blended.
- 8 spoon batter into paper lined tins.
- 9 bake till tops are gold and springy when lightly pressed with fingertip, about 20 minutes.
- 10 cool for 15 minutes in muffin tins on rack.
- 11 remove to cool completely.
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