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Poppy Seed Cupcakes

 
One serving costs about $13.87 One serving costs about $13.87 One serving costs about $13.87

$13.87 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 healthy lunch,main course,main dish,dinner American
spoonacular Score:84%

Spoonacular Score: 84%

 

Poppy Seed Cupcakes might be just the dessert you are searching for. This recipe makes 1 servings with 5268 calories, 95g of protein, and 212g of fat each. For $13.59 per serving, this recipe covers 77% of your daily requirements of vitamins and minerals. If you have lemon curd, flour, salt, and a few other ingredients on hand, you can make it. Only a few people made this recipe, and 1 would say it hit the spot. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe is typical of American cuisine. All things considered, we decided this recipe deserves a spoonacular score of 85%. This score is tremendous. Try 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) for similar recipes.

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

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

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • get more cooking tips

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

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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