Orange and Poppy Seed Cupcakes
Recipe: #43978
December 22, 2024
Categories: Desserts, Cupcakes, Orange, Oven Bake, Buttermilk, Butter/Margarine, more
"Recipe source: Teatime in Ireland, cookbook by Margaret M. Johnson."
Original is 12 servings
Ingredients
- Cupcakes
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- Icing
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Nutritional
- Serving Size: 1 (140.2 g)
- Calories 452.5
- Total Fat - 20.4 g
- Saturated Fat - 11.4 g
- Cholesterol - 193.1 mg
- Sodium - 357.1 mg
- Total Carbohydrate - 62 g
- Dietary Fiber - 1.7 g
- Sugars - 50.9 g
- Protein - 7.9 g
- Calcium - 70.5 mg
- Iron - 1.4 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
To make the cupcakes: preheat oven to 350 degrees F.
Step 2
Line cupcake pan with paper liners.
Step 3
In a bowl whisk together dry ingredients (flour - baking soda)
Step 4
In a bowl of an electric mixer on medium speed beat the butter and sugar together until light and fluffy. Add eggs, one at a time, beating after each addition. Stir in orange zest and the extract.
Step 5
Add in the flour mixture, alternating with the buttermilk. Beat at low speed until combined and then fold in the poppy seeds.
Step 6
Spoon mixture into prepared pan, filling each cup about 3/4 full.
Step 7
Bake for 20-25 minutes or until a toothpick inserted in center comes out clean. Remove from oven and let cool 5 minutes and then transfer to wire rack to cool completely.
Step 8
To make the icing: in a bowl of an electric mixer at medium speed beat butter for one minute and then beat in the confectioners sugar, milk, orange extract and salt. Transfer mixture to a piping page fitted with a large open-star tip and decoratively pipe icing onto cupcakes. Refrigerate one hour before serving. Garnish with orange zest if desired.
Tips
No special items needed.
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