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Lemon-poppyseed cupcakes Recipe

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This recipe for Lemon-poppyseed cupcakes, by , is from The SNG Collins Barrow Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Wednesday, March 11, 2009


1-2/3 cups all-purpose flour,
3/4 cup sugar,
2 teaspoons baking powder,
1/4 teaspoon salt,
1/2 cup milk,
1 lemon (you will need 2 teaspoons of the zest and 1/4 cup juice),
1 egg,
1 egg yolk (reserve white for frosting),
1/4 cup oil,
2 tablespoons poppyseeds,

2/3 cup sugar,
1 egg white (from above),
2 tablespoons lemon juice,
1 tablespoon light corn syrup,
Pinch cream of tartar,
Pinch salt.

1. Heat oven to 350. Coat a muffin tin with nonstick cooking spray or line each muffin tin with paper liners.
2. In large bowl, whisk flour, sugar, baking powder and salt.
3. In small bowl, whisk milk, lemon zest, juice, egg, egg yolk and oil. Make a well in the flour mixture; add milk mixture. Stir until all flour mixture is moistened. Stir in poppyseeds.
4. Transfer batter to prepared pan. Bake cakes at 350 for 25 minutes.
5. Remove cakes immediately from pan; cool completely on a wire rack.
6. Icing: In small saucepan (not nonstick), mix sugar, egg white, lemon juice, 2 tablespoons water, corn syrup, cream of tartar and salt. Heat over medium-low to medium heat, beating continuously with an electric mixer until medium-stiff white peaks are formed and an instant-read thermometer registers 150, about 7 minutes. Remove from heat. Beat an additional 1 minute.
7. Spread cooled cupcakes generously with icing, about 3 tablespoons per cupcake (there will be icing left over). Slip cakes into clean cupcake liners, if desired, and tie with ribbon or string.




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