Tuesday, August 16, 2011

lemon poppyseed cupcakes with lemon glaze

I love Starbucks' lemon poppyseed loaf and I've been craving for them for awhile now, which led me to find this awesome recipe for lemon poppyseed cupcakes with lemon glaze. Thank you, Joy of Baking!

The Recipe:
I've used the same recipe as stated except that I baked mine in a muffin pan. 

3 large eggs
1 1/2 teaspoon pure vanilla extract
1/4 cup (60 ml) milk
1 1/2 cups (195 grams) all-purpose flour
3/4 cup (150 grams) granulated white sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon grated lemon zest (outer yellow skin of the lemon)
3 tablespoons (30 grams) poppy seeds
13 tablespoons (184 grams) unsalted butter, softened

For the lemon glaze:
1/4 cup (60 ml) fresh lemon juice
1/3 cup (65 grams) granulated white sugar

Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a loaf pan (8 x 4 x 2 1/2 inch) (20 x 10 x 7 cm). Line the bottom of the pan with parchment paper and butter and flour the paper. In a separate bowl, whisk together the eggs, vanilla extract, and milk. In the bowl of your electric mixer, or with a hand mixer, beat the flour, sugar, baking powder, salt, lemon zest, and poppy seeds until combined. Add the softened butter and half the egg mixture and mix on low speed until moistened. Increase the speed to medium and beat for about one minute. (This aerates and develops the cake's structure.) Scrape down the sides of the bowl and add the remaining egg mixture in two batches, beating about 30 seconds after each addition. (This will strengthen the structure of the batter. Scrape the batter into the prepared pan and bake for about 55 to 65 minutes (for cupcakes, bake for 20-22 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean. You may have to cover the bread with buttered foil after about 30 minutes if you find the bread over-browning. Meanwhile, in a small saucepan, bring the sugar and lemon juice to a boil, stirring until the sugar dissolves. Drizzle the glaze over the cupcakes/loaf and refrigerate. You can also use powdered sugar dusted on top, Starbucks style =)

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Thanks August Empress for the cool background!