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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:19%

Spoonacular Score: 19%

 

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).

Cupcakes can be paired with Cream Sherry, Port Wine, and Moscato d'Asti. 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. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» 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

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: $13.64
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
$0.16
$1.09
$0.42
$1.29
$0.50
$4.24
$0.33
$4.21
$0.34
$0.97
$13.64

Nutritional Information

Quickview
5278 Calories
100g Protein
212g Total Fat
754g Carbs
76% Health Score
Limit These
Calories
5278k
264%

Fat
212g
327%

  Saturated Fat
95g
595%

Carbohydrates
754g
252%

  Sugar
480g
534%

Cholesterol
1042mg
347%

Sodium
3070mg
134%

Alcohol
4g
25%

Get Enough Of These
Protein
100g
201%

Manganese
8mg
449%

Calcium
2799mg
280%

Selenium
194µg
278%

Vitamin B1
3mg
241%

Phosphorus
2275mg
228%

Vitamin B2
3mg
202%

Folate
769µg
192%

Iron
30mg
167%

Fiber
31g
127%

Magnesium
499mg
125%

Vitamin A
5999IU
120%

Copper
2mg
116%

Vitamin B3
20mg
100%

Zinc
14mg
96%

Vitamin C
59mg
72%

Vitamin D
10µg
70%

Vitamin B5
6mg
65%

Potassium
2108mg
60%

Vitamin B12
3µg
58%

Vitamin B6
1mg
52%

Vitamin E
7mg
49%

Vitamin K
9µg
9%

covered percent of daily need

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