Poppy Seed Cupcakes
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
12
ingredients
- 29.58 ml poppy seeds
- 1.23 ml salt
- 29.58 ml milk
- 315.37 ml flour
- 2.46 ml baking powder
- 2.46 ml baking soda
- 118.29 ml butter, softened
- 177.44 ml granulated sugar
- 2 large eggs, lightly beaten
- 2.46 ml vanilla extract
- 4.92 ml grated orange zest
- 4.92 ml grated lemon zest
- 29.58 ml fresh lemon juice
- 78.78 ml fresh orange juice
directions
- In small pan, combine poppy seeds and milk. Bring to a simmer over medium heat; remove from heat and let stand 30 minutes.
- Preheat oven to 350°.
- Lime 12 muffin tins with paper liners; set aside.
- In small bowl, whisk flour, baking powder, baking soda and salt; set aside.
- In medium bowl, beat butter till light and fluffy with mixer on high speed. Beat in sugar till light and fluffy.
- Lower speed to medium, beat in eggs, one at a time, then beat in poppy seed mixture, orange and lemon zest and vanilla.
- Lower speed to low, beat in flour alternately with orange and lemon juices, just till blended.
- Spoon batter into paper lined tins.
- Bake till tops are gold and springy when lightly pressed with fingertip, about 20 minutes.
- Cool for 15 minutes in muffin tins on rack.
- Remove to cool completely.
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RECIPE SUBMITTED BY
I love cooking, and reading Christian fiction..I have 5 grandchildren..4 boys and 1 spoiled granddaughter...I also have a black cocker spaniel named Tobey..who is very spoiled..Love computer games, cross stitch and reading cookbooks..I was diagnosed with Acute Myeloid Leukemia almost a year ago, on September 26, 2005....was in an out of the hospital for 8 months, doing intensive chemo...I am doing well now, thanks for all the prayers...