Lemon-Poppyseed Jumbos

By carvalhohm

Ingredients

• Icing:
• 1 2/3 cups all-purpose flour
• 3/4 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1 lemon (you will need 2 teaspoons of the zest and 1/4 cup juice)
• 1 egg
• 1 egg yolk (reserve white for frosting)
• 1/4 cup oil
• 2 tablespoons poppyseeds
• 2/3 cup sugar
• 1 egg white (from above)
• 2 tablespoons lemon juice
• 1 tablespoon light corn syrup
• Pinch cream of tartar
• Pinch salt

Details

Servings 6
Adapted from familycircle.com

Preparation

Step 1

1. Heat oven to 350 degrees . Coat popover pan with nonstick cooking spray. Line each indentation with a paper liner, or line 6 indentations of a jumbo muffin tin with paper liners.

2. In large bowl, whisk flour, sugar, baking powder and salt.

3. In small bowl, whisk milk, lemon zest, juice, egg, egg yolk and oil. Make a well in flour mixture; add milk mixture. Stir until all flour mixture is moistened. Stir in poppyseeds.

4. Transfer batter to prepared pan, heaping 1/3 cup per indentation. Bake cakes at 350 degrees for 25 minutes.

5. Remove cakes immediately from pan; cool completely on wire rack.

Icing:
6. In small saucepan (not nonstick), mix sugar, egg white, lemon juice, 2 tablespoons water, corn syrup, cream of tartar and salt. Heat over medium-low to medium heat, beating continuously with electric mixer until medium-stiff white peaks are formed and an instant-read thermometer registers 150 degrees , about 7 minutes. Remove from heat. Beat an additional 1 minute.

7. Spread cooled cupcakes generously with icing, about 3 tablespoons per cupcake (there will be icing left over). Slip cakes into clean cupcake liners, if desired, and tie with ribbon or string.