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Lemon Poppy Seed Cupcakes (Gluten Free, with Vegan Option)

Kat | The Loopy Whisk
  • 90 minutes
  • Serves 12

INGREDIENTS

1/2 cup

milk, room temperature

4

medium (or 3 large) eggs, room temperature

2 tsp

lemon juice, freshly squeezed

2 cups

+ 2 tbsp (265 g) gluten free flour blend ((I've used a store-bought blend with only 3 ingredients – rice, potato and maize flour – with no added xanthan gum))

1/2 tsp

xanthan gum

2 tsp

baking powder

1 1/4 cups

granulated sugar

salt

4 tbsp

poppy seeds

zest of 1 - 2 lemons

2 sticks

unsalted butter, room temperature

1/3 cup

lemon juice, freshly squeezed

1/2 cup

granulated sugar

salt

4

medium egg yolks

1/2 stick

+ 1 tbsp (70 g) unsalted butter

8

medium egg whites

1 3/4 cups

granulated sugar

1/4 tsp

cream of tartar

3 1/2 sticks

unsalted butter, room temperature

1 tsp

salt

2 tbsp

poppy seeds, plus extra for sprinkling