LEMON POPPY SEED CUPCAKES RECIPES

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LEMON & POPPYSEED CUPCAKES RECIPE - BBC GOOD FOOD



Lemon & poppyseed cupcakes recipe - BBC Good Food image

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

225g self-raising flour
175g golden caster sugar
zest 2 lemons
1 tbsp poppy seeds , toasted
3 eggs
100g natural yogurt
175g butter , melted and cooled a little
225g butter , softened
400g icing sugar , sifted
juice 1 lemon
few drops yellow food colouring
icing flowers or yellow sprinkles, to decorate

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

LAVENDER POPPY SEED MUFFINS RECIPE: HOW TO MAKE IT



Lavender Poppy Seed Muffins Recipe: How to Make It image

These muffins are so easy to put together. The lavender flavor really works well with lemon. If you've never baked with lavender, start with just 1 or 2 teaspoons for a more subtle flavor. —Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Snacks

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 1 dozen.

Number Of Ingredients 11

2 cups all-purpose flour
1/2 cup sugar
4 teaspoons poppy seeds
1 tablespoon dried lavender flowers
3 teaspoons baking powder
2 teaspoons grated lemon zest
1/2 teaspoon salt
3/4 cup 2% milk
1/2 cup butter, melted
1 large egg, room temperature
2 tablespoons coarse sugar

Steps:

  • Preheat oven to 400°. In a large bowl, whisk the first 7 ingredients. In another bowl, whisk milk, melted butter and egg until blended. Add to flour mixture; stir just until moistened. , Fill 12 paper-lined muffin cups three-fourths full; sprinkle with coarse sugar. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 203 calories, FatContent 9g fat (5g saturated fat), CholesterolContent 37mg cholesterol, SodiumContent 293mg sodium, CarbohydrateContent 27g carbohydrate (11g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

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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
From bbcgoodfood.com
Total Time 1 hours
Category Afternoon tea, Treat
Cuisine British
Calories 529 calories per serving
  • 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.
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LAVENDER POPPY SEED MUFFINS RECIPE: HOW TO MAKE IT
These muffins are so easy to put together. The lavender flavor really works well with lemon. If you've never baked with lavender, start with just 1 or 2 teaspoons for a more subtle flavor. —Elisabeth Larsen, Pleasant Grove, Utah
From tasteofhome.com
Total Time 35 minutes
Category Snacks
Calories 203 calories per serving
  • Preheat oven to 400°. In a large bowl, whisk the first 7 ingredients. In another bowl, whisk milk, melted butter and egg until blended. Add to flour mixture; stir just until moistened. , Fill 12 paper-lined muffin cups three-fourths full; sprinkle with coarse sugar. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
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