Lemon Poppy Seed Cupcakes (from Bon Appetit)
1 1/2 c flour
2 tsp baking powder
3/4 tsp kosher salt
1 c sugar
1 tbsp grated lemon zest
3/4 c greek yogurt
1/2 c vegetable oil
2 large eggs
1/2 tsp vanilla extract
1 1/2 tbsp poppy seeds
Preheat the oven to 350 deg F. Spray muffin tins (I used regular and mini tins) with vegetable oil spray. Whisk the flour, baking powder and salt together in a bowl. In a bigger bowl, rub the sugar with the lemon zest until well mixed. Add the yogurt, oil, eggs and vanilla and whisk to blend. Add the flour mixture and mix until blended. Blend in the poppy seeds.
Pour (or scoop) into tins.
Bake for 18 minutes and check for doneness, the cake tops spring back to the touch or a tester inserted into the middle of a cake comes out clean. Let cool on a wire rack.
These are a hit and I need to make more as they are almost all gone (accompanied by the happy cupcake dance on a few occasions).
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