Cake Shop - Lemon Poppy Seed Cupcakes

 

Makes 12 standard-sized cupcakes

 

Ingredients:

 

Cake:

 

1 1/2 cups whole wheat pastry flour

3/4 cup plus 2 Tbsp granulated sugar or maple sugar

3/4 tsp baking powder (1/2 tsp plus 1/4 tsp)

1/2 tsp sea salt

2 Tbsp ground flax seed

1/4 cup lemon juice

1 Tbsp lemon zest

2 Tbsp filtered water

1/4 cup plus 2 Tbsp avocado oil

1/2 cup oat milk (I used Oatly) or other plant-based milk

1 1/2 tsp pure vanilla extract

1 Tbsp poppy seeds

 

 

Frosting:

 

1 cup butter, I used Earth Balance (at room temperature)

1 Tbsp lemon juice

1-2 Tbsp oat milk (I used Oatly, but you can use what you prefer), add 3 then if needed add another if the frosting comes out too stiff

1 tsp pure vanilla extract

1 tsp lemon extract (optional

2 1/2-3 cups powdered sugar

a few drops of natural yellow food coloring

 

Steps : 

Line a 12-hole muffin tray with liners and preheat the oven to 350 degrees Fahrenheit.

Mix the flour, sugar, baking powder, and sea salt in a big bowl and whisk to mix them well.

Combine the water, lemon zest juice, and milled flax seed.

Incorporate the flax mixture, avocado oil, oat milk, and vanilla into the flour mixture. Using an electric mixer, beat for approximately one minute (or slightly longer if whisking by hand). Add the poppy seeds and stir.

Evenly divide the cake batter among the muffin tins before pouring it in.

 

The cupcakes should be baked for about 20 minutes, or until a toothpick inserted in the centre comes out practically clean with a few wet crumbs, indicating that the cake is done in the centre.

Take it out of the oven and allow it to cool fully.

 

Beat the butter, milk, lemon juice, and vanilla together until frothy to make the frosting.

 

One cup of powdered sugar at a time should be added, and the frosting should be thoroughly blended, light, and fluffy (if the frosting is too stiff, add that extra tablespoon of milk).  Add the yellow food colouring and beat.

 

Generously pipe icing atop the cupcakes.  Have fun!

 

 

Cupcakes can be frozen for three months or stored for a week in the refrigerator in an airtight container.