LEMON & POPPYSEED CUPCAKES RECIPE - BBC GOOD FOOD
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
Total Time 1 hours
Prep Time 40 minutes
Cook Time 22 minutes
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, FatContent 30 grams fat, SaturatedFatContent 18 grams saturated fat, CarbohydrateContent 66 grams carbohydrates, SugarContent 51 grams sugar, FiberContent 1 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.75 milligram of sodium
VEGAN CUPCAKES RECIPE | BBC GOOD FOOD
Make vegan cupcakes with buttercream topping using dairy-free and egg-free ingredients. They make the perfect treat for afternoon tea or a mid-morning snack
Provided by Anna Glover
Categories Afternoon tea, Dessert, Treat
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield Makes 12
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Line the holes of a 12-hole cupcake tin with paper cases. Stir the milk and vinegar in a jug and leave to thicken slightly for a few mins.
- Beat the butter and sugar with an electric whisk until well combined. Whisk in the vanilla, then add the milk a splash at a time, alternating with spoonfuls of the flour. Fold in any remaining flour, the baking powder and a pinch of salt until you get a creamy batter. Don’t worry if it looks a little curdled at this stage.
- Divide between the cupcake cases, filling them two-thirds full, and bake for 20 - 25 mins until golden and risen. Leave to cool on a wire rack.
- To make the buttercream, beat the butter, icing sugar and vanilla with an electric whisk until pale and creamy. Divide between bowls and colour with different food colourings until you get desired strength. Spoon or pipe onto the cooled cupcakes.
Nutrition Facts : Calories 265 calories, FatContent 12 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 37 grams carbohydrates, SugarContent 30 grams sugar, FiberContent 0.4 grams fiber, ProteinContent 1 grams protein, SodiumContent 0.28 milligram of sodium
REALLY REAL STRAWBERRY CUPCAKES RECIPE | ALLRECIPES
From allrecipes.com
CINNABON® CUPCAKES RECIPE | ALLRECIPES
From allrecipes.com
BEST SMALL BATCH BAKING RECIPES FOR BISCUITS, CUPCAKES ...
From marthastewart.com
BROWNIE CUPCAKES RECIPE | ALLRECIPES
From allrecipes.com
WILTON CAKE DECORATING & RECIPES
From wilton.com
VEGAN CUPCAKES RECIPE | ALLRECIPES
From allrecipes.com