RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Cake: Lemon-Ginger-Poppy Seed Cupcakes - dairy
I know there are loads of poppy seed cake recipes available, but this recipe has the virture of being designed to produce cupcakes making it convenient for your Purim baskets of goodies. Karen Selwyn * * * * * * * Lemon-Ginger-Poppy Seed Cupcakes 2 1/4 cups cake flour 1 teaspoon baking soda 1/2 teaspoon baking powder 2/3 cup sugar 1/2 cup unsalted butter, softened 1 tablespoon lemon juice 1 tablespoon freshly grated lemon rind 2 tablespoons finely minced candied ginger 5 large egg yolks 1 cup sour cream 1/4 cup poppy seeds 3 large egg whites 1/2 cup granulated sugar Glaze: 1 cup confectioners sugar 3 tablespoons lemon juice Preheat oven to 350 degrees. Line the cups of a muffin tin with paper cups. Sift together cake flour, baking soda and baking powder. In a separate bowl, beat together first measure of sugar and butter until light and fluffy. Beat in vanilla and lemon juice. Beat in egg yolks one at a time until very light. Beat in sour cream and then poppy seeds. Stir in flour mixture. In a separate bowl, beat egg whites until foamy. Gradually, add second measure of sugar, beating until stiff and shiny. Take a heaping tablespoon of the beaten eggs and stir that into the batter. Place the remainder of the beaten egg whites on top of the batter. Carefully fold into the batter, taking care not to deflate the egg whites. Fill each muffin cup 2/3 full. Bake about 20 minutes, until a skewer inserted in the middle comes out clean. Arrange muffins on racks over waxed paper. Beat together the confectioners sugar and lemon juice. Spoon a little glaze over each cupcake. Cool completely. Source: Sutton Place Gourmet newsletter, n.d.
