These cupcakes are simple,tasty and soft.One of my favorite cupcakes/muffins.I am sure you will love.Try them.. :)
Dry ingredients:
Wet ingredients:
Click here to see what's lemon zest- All purpose flour- 1 1/4 cup
- sugar- 1/2 cup
- baking powder-3/4 tsp
- baking soda-1/4 tsp
- black poppy seeds- 1.5 tbsp
- pinch of salt
Wet ingredients:
- unsalted butter- 1/4 cup melted and cooled/any flavor less oil
- whole milk -30 ml/half of 1/4 cup(at room temp)
- lemon juice- 30 ml/half of 1/4 cup(at room temp)
- egg-1 large(at room temp)
- one large lemon zest-3/4 tsp(we need only outer yellow part- it gives sour taste if you peel deep)
Process:
1) In a large bowl sift all the dry ingredients(except poppy seeds).
2) In another bowl add all the wet ingredients and beat them until well combined
**You might notice that the batter splits when you are mixing,don't worry it will be fine once you add them to dry mixture.
3) Add wet mixture into dry ingredients slowly and mix them well. Now add poppy seeds and mix them one more time.
4) Pour the prepared batter into cupcake liners and bake them in cupcake pan.
Cake size: 6-cup cupcake pan
Oven Temp: 350 deg F
Time: 18-20 min or until a toothpick inserted comes out clean
Makes: 6 cupcakes
Storage: You can store it at room temperature in an air tight container for 3-4 days. If you want to keep it for a week or so you can store them in refrigerator and microwave it for few sec before enjoying it.
Note: You might notice that wet ingredients mixture splits when you are beating them,don't worry it will be fine once you add them to dry mixture.
1) In a large bowl sift all the dry ingredients(except poppy seeds).
2) In another bowl add all the wet ingredients and beat them until well combined
**You might notice that the batter splits when you are mixing,don't worry it will be fine once you add them to dry mixture.
3) Add wet mixture into dry ingredients slowly and mix them well. Now add poppy seeds and mix them one more time.
4) Pour the prepared batter into cupcake liners and bake them in cupcake pan.
Oven Temp: 350 deg F
Time: 18-20 min or until a toothpick inserted comes out clean
Makes: 6 cupcakes
Storage: You can store it at room temperature in an air tight container for 3-4 days. If you want to keep it for a week or so you can store them in refrigerator and microwave it for few sec before enjoying it.
Note: You might notice that wet ingredients mixture splits when you are beating them,don't worry it will be fine once you add them to dry mixture.
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