Orange And Poppyseed Cupcakes Recipes

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ORANGE AND POPPYSEED CUPCAKES



Orange and poppyseed cupcakes image

Provided by Adapted from 500 Cupcakes by Fergal Connolly

Time 35m

Number Of Ingredients 10

225g butter, softened
225g caster sugar
4 free-range eggs
225g self-raising flour
1 tsp vanilla extract
1 tbsp poppy seeds
1 tbsp grated orange zest
125g icing sugar
4 tbsp orange juice
2 tbsp poppy seeds

Steps:

  • Pre-heat the oven to 175C fan-forced.
  • Line 1 1/2 cupcake tins with paper cases (18 cupcakes total).
  • In the bow of an electric mixer, beat the butter and sugar together until smooth and creamy.
  • Add the eggs and beat them in then add the flour and mix it in.
  • Finally add the vanilla, poppy seeds and orange zest and mix just until everything is nicely distributed through the batter.
  • Divide the batter between the cupcake cakes.
  • Bake the cupcakes for 20 minutes or until a cake tester inserted in the middle of one comes out clean.
  • Transfer the cupcakes to a wire rack to cool completely.
  • Sift the icing sugar into a bowl and add the orange zest until it reaches a nice drizzle consistency.
  • Stir through the poppy seeds.
  • When the cakes have cooled, drizzle the icing over the top and leave it to set.

POPPY SEED MUFFINS



Poppy Seed Muffins image

These are the best muffins I have ever made. They are not low-fat but I don't worry. (I can watch other stuff - these are too good) I make them in the jumbo muffin pans but they will work in the normal size - just adjust the baking time.

Provided by Liz R.

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Poppy Seed Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 15

3 eggs
2 ½ cups white sugar
1 ⅛ cups vegetable oil
1 ½ cups milk
1 ½ teaspoons salt
1 ½ teaspoons baking powder
1 ½ tablespoons poppy seeds
1 ½ teaspoons vanilla extract
1 ½ teaspoons almond extract
3 cups all-purpose flour
¾ cup white sugar
¼ cup orange juice
½ teaspoon vanilla extract
½ teaspoon almond extract
2 teaspoons butter, melted

Steps:

  • Beat together the eggs, 2 1/2 cups white sugar and vegetable oil. Add in milk, salt, baking powder, poppy seeds, vanilla, almond flavoring, and flour. Mix well.
  • Bake in paper lined muffin cups (filled 3/4 full or 3 small greased loaf pans) at 350 degrees F (175 degrees C) for 15-20 minutes for muffins and 50-60 minutes for loaves. The tops should be browned and a toothpick inserted in the center should come out clean.
  • Remove muffins as soon as you can while still warm/hot and dunk tops into glaze. Turn right side up and cool on a cookie rack. With loaves just pour the glaze evenly over the three loaves while still in pans. Let cool to a warm temp. and remove from pans. Yes, it is a little messy but it is really good.
  • To Make Glaze: In a saucepan over low heat, combine 3/4 cup sugar, orange juice, 1/2 teaspoon vanilla, 1/2 teaspoon almond flavoring and 2 teaspoons melted butter. Warm in pan until the sugar is dissolved. Pour over loaf pans or dunk muffin tops into glaze when cooled to room temperature. (Omit the glaze altogether if you don't like the mess.)

Nutrition Facts : Calories 557.2 calories, Carbohydrate 80.6 g, Cholesterol 50.7 mg, Fat 23.9 g, Fiber 1 g, Protein 6 g, SaturatedFat 4 g, Sodium 387.4 mg, Sugar 56.4 g

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