Obviously I did not paid enough attention regarding the instructions and the result is not satisfying. I need more practice and of course some precis measurements is a must. For more information and instructions please visit Judy.
Tuesday, September 29, 2009
PUMPKIN SPICE CHOCOLATE CUPCAKES WITH CREAM CHEESE FROSTING AND MAKE YOUR OWN "PAPER CUPCAKES HOLDER" PROJECT
Obviously I did not paid enough attention regarding the instructions and the result is not satisfying. I need more practice and of course some precis measurements is a must. For more information and instructions please visit Judy.
LEMON POPPY SEED CUPCAKES WITH LEMON ICING
1-2/3 cups flour,
1 cup sugar,
1 tbsp.poppy seed,
2 tsp.baking powder,
1/2 tsp.baking soda,
1/4 tsp.salt,
3/4 cup oil,
2 eggs,
1/3 cup milk,
1/4 cup lemon juice,
1 tsp.graded lemon zest,
1 tsp.lemon extract,
1/2 tsp.vanilla extract;
1-1/2 cups powder sugar,
2 tbsp.lemon juice (or orange juice),
1 tsp.graded lemon zest (or orange zest);
Preheat oven to 350 F. Line 12 cup muffin pan with paper liners.
Combine flour, sugar,poppy seed, baking powder,baking soda and 1/4 tsp. salt in a large bowl.
Combine oil, eggs, milk, lemon juice, lemon zest, lemon extract and vanilla extract in a medium bowl. Add to flour mixture and stir until smooth.
Spoon batter into muffin cups and bake for 17 to 19 minutes or until cupcakes are lightly golden.
Cool in pan or rack 5 minutes. Remove and cool completely before icing.
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