Thursday, January 21, 2010

Myer Lemon Poppyseed Cupcakes

So tasty. So very tasty...

First, pre-heat your oven to 350. Then set up your cupcake tin with the foil cupcake liners. For some reason, the paper ones really, really, really stick. Don't waste your cupcakes on paper liners.

1/2 cup Tofutti Better Than Sour Cream,
2/3 cup vanilla soy milk
1/3 cup canola oil
3/4 cup plus 2 tbsp granulated sugar
the zest from one myer lemon
the juice from one myer lemon

Then sift these things together and put into the wet mixture.
1 cup plus 2 tbsp all-purpose flour
2 tbsp cornstarch
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Mix it all up and add some poppyseeds. I like a lot of poppyseeds. You may not. I don't know. Just add until it looks right.

Fill your cupcake liners just about halfway. If you put too much batter in, then when it's time to glaze your cupcakes, you'll spill the glaze all over the counter... Wasting precious tasty glaze...

Bake your cupcakes 20 to 22 minutes and then, transfer 'em to a cooling rack to let cool.

While they are cooling, juice another Myer Lemon. Then add powdered sugar to the juice until it's all glaze-like.

Now, POKE your cupcakes with a stick!!! Okay, a toothpick. Poke 'em a lot. Not so much that they are reduced to crumbles, but enough that they get glaze through and through when you pour a little more than a teaspoon on top of each cupcake.


Eat 'em up.

Oh! They are tasty when cold.

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