Recipe for Friday, April 15th, 2011:
Lemon Poppy Seed Cupcakes with Lemon Icing
Recipe via Purple Foodie
Prep time: unknown
Bake time: 18-20 minutes
Serves: 12 cupcakes
Ingredients [Lemon Poppy Seed Cupcakes]:
- 2/3rd cup sugar
- 1 stick/100g butter, softened
- 2 eggs
- Zest of 1 lemon
- 1 tsp vanilla extract
- 2 tbsp blue poppy seeds
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/4th tsp baking soda
- 1/4th tsp salt
- 3/4th cup yoghurt
Ingredients [Lemon Icing]:
- ½ cup icing sugar
- 1-2 tbsp lemon juice or water
(A conversion table can be found here.)
Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups.
In a large bowl mix together the sugar and butter with a stand mixer/hand mixer until light and creamy (about 3 minutes). Add in the eggs one at a time, keeping a minute’s gap between each addition. Throw in the lemon zest and the vanilla extract. Stir in the poppy seeds.
Whisk together the dry ingredients. Lower the speed and add the dry ingredients and the yoghurt alternately, 3 parts flour and 2 parts yoghurt, starting and ending with the flour.
Pour the batter in the prepared molds and gently even out the top. Bake for 18-20 minutes, or until a thin knife comes out clean. Remove the cupcakes after 5 minutes.
Make icing: Stir the icing sugar with 1 tablespoon of the lemon juice until it’s moist. Add a little at a time and keep stirring with each addition to check if you’ve got the texture you’re looking for – white and creamy that is still thin enough to drizzle over the cupcakes.
Spoon over the cupcakes.