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Poppy Seed Cupcakes

 
One serving costs about $13.64 One serving costs about $13.64 One serving costs about $13.64

$13.64 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 healthy dessert American
spoonacular Score:21%

Spoonacular Score: 21%

 

Poppy Seed Cupcakes requires approximately 45 minutes from start to finish. This recipe serves 1. For $13.64 per serving, this recipe covers 77% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 100g of protein, 212g of fat, and a total of 5279 calories. 1 person has tried and liked this recipe. It is a pricey recipe for fans of American food. This recipe from Foodista requires salt, lemon, eggs, and heavy cream. It works well as a dessert. Taking all factors into account, this recipe earns a spoonacular score of 84%, which is awesome. If you like this recipe, you might also like recipes such as Winning Mini Coconut Cupcakes with Poppy Seed Crust, Muscat Raisin Filling, and Parsley Icing with Toasted Coconut, Flax and Poppy Seed Toffee, and Organic Roses, Popping Poppy Seed Cupcakes, and Chewy Almond Poppy Seed Granola Bars (Lemon Poppy Seed variation too).

Cream Sherry, Port, and Moscato d'Asti are great choices for Cupcakes. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

Ingredients

Servings:
1 Tbsp
1 Tbsp baking powder
baking powder
2 Tbsps
2 Tbsps butter
butter
4 large
4 large eggs
eggs
2.5 cups
2.5 cups flour
flour
1 cup
1 cup heavy cream
heavy cream
1
1  lemon
lemon
1.5 cups
1.5 cups lemon curd
lemon curd
1 cup
1 cup milk
milk
1 cup
1 cup poppy seeds
poppy seeds
1 pinch
1 pinch salt
salt
1.25 cups
1.25 cups sugar
sugar
1 Tbsp
1 Tbsp vanilla extract
vanilla extract
1 Tbsp baking powder
1 Tbsp
baking powder
2 Tbsps butter
2 Tbsps
butter
4 large eggs
4 large
eggs
2.5 cups flour
2.5 cups
flour
1 cup heavy cream
1 cup
heavy cream
1  lemon
1
lemon
1.5 cups lemon curd
1.5 cups
lemon curd
1 cup milk
1 cup
milk
1 cup poppy seeds
1 cup
poppy seeds
1 pinch salt
1 pinch
salt
1.25 cups sugar
1.25 cups
sugar
1 Tbsp vanilla extract
1 Tbsp
vanilla extract
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Equipment

hand mixer
hand mixer
muffin tray
muffin tray
oven
oven
sauce pan
sauce pan
bowl
bowl
hand mixer
hand mixer
muffin tray
muffin tray
oven
oven
sauce pan
sauce pan
bowl
bowl


Instructions

  1. Preheat oven to 350 degree F. Line cupcake pan with liners.
  2. Sift together flour, baking powder, and salt two times into a bowl; set aside. Grate zest of lemon into a small saucepan and add milk and poppy seeds. Heat over high heat until steaming; let cool to room temperature. Add vanilla extract.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until soft. Gradually add sugar; beat on medium speed until very fluffy, about 5 minute, scarping down sides of bowl several times. Add eggs one at a time, beating well after each addition; continue beating on medium-high speed until smooth, about 1 minute.
  4. Add flour mixture in three additions, alternating with milk mixture and beginning and ending with flour. Beat on low speed until just combined. Divide batter evenly for the cupcakes, about 2/3 full each. Bake until tops are golden brown or until a cake tester inserted in center of cakes comes out clean, 20 to 25 minutes, rotating pans once if needed. Let cupcakes cool completely on wire racks. Cakes can be made a day ahead before serving if desired.
  5. Cut out a cone from each cupcake and trim the ends of the cones. Fill the hollowed cupcakes with lemon curd-whipped cream. Replace each top. Frost cupcake tops with more lemon curd-whipped cream and sprinkle some poppy seeds.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $13.72
Ingredient
1 tablespoon baking powder
2 tablespoons butter
4 larges eggs
2.5 cups flour
1 cup heavy cream
1 lemon
1.5 cups lemon curd
1 cup milk
1 cup poppy seeds
1.25 cups sugar
1 tablespoon vanilla extract
Price
$0.09
$0.24
$1.09
$0.42
$1.29
$0.50
$4.24
$0.33
$4.21
$0.34
$0.97
$13.72
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Nutritional Information

Quickview
5302k Calories
98g Protein
213g Total Fat
758g Carbs
82% Health Score
Limit These
Calories
5302k
265%

Fat
213g
329%

  Saturated Fat
105g
657%

Carbohydrates
758g
253%

  Sugar
474g
527%

Cholesterol
1154mg
385%

Sodium
1783mg
78%

Alcohol
4g
25%

Get Enough Of These
Protein
98g
196%

Manganese
9mg
451%

Phosphorus
2805mg
281%

Selenium
193µg
276%

Calcium
2585mg
259%

Vitamin B1
3mg
240%

Folate
782µg
196%

Vitamin B2
3mg
195%

Iron
29mg
165%

Fiber
31g
128%

Magnesium
495mg
124%

Copper
2mg
118%

Vitamin A
5697IU
114%

Vitamin B3
19mg
100%

Zinc
14mg
96%

Potassium
3221mg
92%

Vitamin C
59mg
72%

Vitamin B5
6mg
65%

Vitamin D
9µg
62%

Vitamin B12
3µg
56%

Vitamin E
7mg
50%

Vitamin B6
0.96mg
48%

Vitamin K
11µg
11%

covered percent of daily need

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