The cupcake craze spread to my city. Thoughtful about what kind of cupcakes I would feature if I had a cupcake shop, I’m ‘launching’ my own place. Today is the grand opening as I am sharing my first cupcake recipe. It’s Lemon Poppy Seed with Lemon Cream Cheese Frosting. I love the miniature poppy seed dots littering the cake. The texture is like the delicate crunch of baby seeds in figs suspended in a moist, luxurious lemon cake. It’s topped with a creamy, rich lemony frosting that’s to die for. My cupcakes are heritage family scratch recipes that have been served to family and friends for many years. They’ve been sold at bake sales, shared with neighbors, gifted to friends and served to dinner guests. On the first day of the month, I’ll share the ‘Cupcake of the Month’. So for October 2011, whip up a batch of this specialty recipe. It’ll make your family and friends smile!
3 oz Cream Cheese, chilled
4 Tbsp Butter, chilled
2 tsp Lemon Zest
3 cups Powdered Sugar
1 Tbsp fresh Lemon Juice
2 cups Flour
1 ½ tsp Baking Powder
1/8 tsp Salt
1 ½ cup Sugar
5 oz Cream Cheese, softened
1/2 cup Butter, softened
2 Tbsp Poppy Seeds, plus extra for garnish
1 Tbsp Lemon Zest
1 ½ tsp Vanilla
1. With a whisk, combine the flour, baking powder and salt in a medium bowl.
2. In another bowl with a stand or hand beater, beat sugar, 5 oz of cream cheese and 1/2 cup butter at medium speed. Add eggs beating after each addition.
3. Add dry ingredients in three parts beating after each addition. Stir in the poppy seeds, 1 Tbsp lemon zest and vanilla.
5. In the meantime, beat cream cheese, butter and 2 tsp lemon zest until light and fluffy.
6. Gradually add the powdered sugar until blended. Add lemon juice and beat again.
7. Frost cooled cupcakes and sprinkle a few poppy seeds on the top.
• Exchange lemon for orange zest.
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• Exchange lemon for orange juice.
• Bake in mini or extra-large muffin tins. Adjust the cooking time accordingly.
• Bake in a 9X13 baking pan or 2 9-inch round can pans.
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