MINI LEMON POPPY SEED SOUR CREAM SEMIFREDDO CUPCAKES
Semifreddos are a fool-proof way to get the experience and taste of ice cream, no special equipment needed.
Provided by Dave Lieberman
Categories dessert
Time 2h20m
Yield 24 mini cupcakes
Number Of Ingredients 9
Steps:
- In a double-boiler or a heatproof bowl set over a saucepan of simmering water, whisk together egg yolks, sugar, vanilla, half the lemon zest, and the lemon juice until well combined. Continue to whisk constantly over very low heat, until the yolk mixture has thickened and becomes pale yellow, about 3 to 4 minutes. Remove from heat. Add the sour cream, mix until just combined, and set aside.
- In a large bowl, whip the heavy cream with a whisk until soft peaks form. Gently fold whipped cream into egg mixture. Gently stir in poppy seeds. Divide mixture evenly between lined mini muffin cups. If you don't have mini muffin cups, you can use regular sized to get half as many. Freeze for at least 2 hours or until firm.
- To serve, peel away the paper liners and garnish with remaining lemon zest.
LEMON & POPPYSEED CUPCAKES
These zesty cupcakes look so gorgeous you won't want to eat them, but once you start you won't be able to stop
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 1h
Yield Makes 12
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake or muffin cases. Mix the flour, sugar, lemon zest and poppy seeds together in a large mixing bowl. Beat the eggs into the yogurt, then tip this into the dry ingredients with the melted butter. Mix together with a wooden spoon or whisk until lump-free, then divide between the cases. Bake for 20-22 mins until a skewer poked in comes out clean - the cakes will be quite pale on top still. Cool for 5 mins in the tin, then carefully lift onto a wire rack to finish cooling.
- To ice, beat the softened butter until really soft in a large bowl, then gradually beat in the icing sugar and lemon juice. Stir in enough food colouring for a pale lemon colour, then spoon the icing into a piping bag with a large star nozzle.
- Ice one cake at a time, holding the piping bag almost upright with the nozzle about 1cm from the surface of the cake. Pipe one spiral of icing around the edge, then pause to break the flow before moving the nozzle towards the centre slightly and piping a second, smaller spiral that continues until there are no gaps in the centre. Slightly 'dot' the nozzle into the icing as you stop squeezing to finish neatly. Repeat to cover all the cakes, then top with sugar decorations or scatter with sprinkles.
Nutrition Facts : Calories 529 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 51 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.75 milligram of sodium
LEMON POPPYSEED CHEESECAKE CUPCAKES
These have a soft gingersnap crust, lemon cheesecake and delicious frosting...perfect for a spring dessert. I use recipe #422259, but don't roll them in cinn/sugar. I found this on cupcakeproject.com, she made the recipe for Paula Deen and it looks sooo good! Enjoy!
Provided by Amber C.
Categories Cheesecake
Time 1h
Yield 18 mini cheesecakes, 18 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Mix all crust ingredients together in a small bowl until they begin to stick together.
- Divide the mixture evenly between 18 cupcake liners, pressing down to make sure it is smooth and solidly packed.
- Bake for 10 minutes. Set aside to cool.
- Preheat oven to 325°F.
- Mix cream cheese and sugar until integrated.
- Mix in eggs, one at a time, mix in sour cream.
- Add zest, ginger, and poppy seeds.
- Spoon mixture over pre-baked crusts, bake for 30 minutes.
- Remove cheesecakes from oven and allow to come to room temperature.
- Place in the refrigerator to chill.
- Whip heavy whipping cream and sugar until light and fluffy.
- Mix in ginger.
- Spread or pipe frosting onto the chilled cheesecakes, you can decorate with colored sugar and a gingersnap cookie.
Nutrition Facts : Calories 358.2, Fat 22.8, SaturatedFat 13.3, Cholesterol 85.1, Sodium 218.7, Carbohydrate 35.6, Fiber 0.5, Sugar 23.2, Protein 4.4
LEMON-POPPY SEED CUPCAKES
A Change One Diet email that I received today had this recipe posted. These cupcakes are low in fat too!
Provided by lauralie41
Categories Dessert
Time 40m
Yield 12 cupcakes
Number Of Ingredients 14
Steps:
- With oven rack in center of oven, pre-heat oven to 350°F Line a twelve 2 1/2-inch muffin pan with paper liners and set aside.
- In a large mixing bowl combine flour, baking powder, salt, and baking soda. Set aside.
- In a large mixing bowl on medium speed beat margarine and oil together until well combined. Slowly add granulated sugar; beat until light and creamy. Add one large egg, then egg white, combining well after each addition. Blend in lemon zest.
- Fold flour mixture and buttermilk alternately into egg mixture. Begin and end with the flour mixture. Stir in poppy seeds.
- Spoon batter into prepared muffin pan. Bake cupcakes until golden brown approximately 20 to 22 minutes, or until a toothpick inserted in the middle comes out clean. When cool enough to handle remove from pans and finish cooling on a wire rack. These cupcakes can also be made ahead. Cool and wrap cupcakes well in plastic wrap, place in resealable plastic storage/freezer bags and freeze up to 1 month. Before adding lemon glaze,thaw cupcakes.
- Lemon glaze: In a small mixing bowl ombine confectioners' sugar and lemon juice and stir until smooth. Drizzle or spread over cooled cupcakes.
Nutrition Facts : Calories 129.7, Fat 4.2, SaturatedFat 0.8, Cholesterol 15.9, Sodium 197.5, Carbohydrate 20.8, Fiber 0.6, Sugar 12.2, Protein 2.5
LEMON POPPY SEED CAKE
Made from scratch, this is a moist poppy seed cake with a lemony flavor! Sprinkle with powdered sugar.
Provided by Jasmine Starr
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h20m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom and sides of a fluted tube pan (such as Bundt® generously.
- Beat sugar and butter together in a bowl with an electric mixer until light; beat in eggs, one at a time, mixing well after each addition. Reduce mixing speed and add poppy seeds, lemon zest, and vanilla extract.
- Combine flour, salt, baking soda, and baking powder in another bowl. Beat in flour mixture slowly, alternating with buttermilk.
- Spoon batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 65 to 75 minutes.
Nutrition Facts : Calories 538.7 calories, Carbohydrate 74.7 g, Cholesterol 124.2 mg, Fat 24 g, Fiber 1.9 g, Protein 8.3 g, SaturatedFat 12.8 g, Sodium 262.1 mg, Sugar 47.5 g
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