ORANGE-POPPY SEED CUPCAKES WITH BUTTERCREAM POPPIES
The orange flavor in these O comes from zest in the batter and two brushings of fresh juice once they're baked. A beautiful buttercream poppy sits atop each one, hinting at the seeds within.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 2h30m
Yield Makes 20
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line 20 cups of two 12-cup muffin tins with baking cups. Sift flour, baking powder, baking soda, and 1/2 teaspoon salt into a bowl. Stir together milk and 1/4 cup orange juice.
- Beat butter, 1 1/4 cups sugar, and the orange zest with a mixer on medium speed until pale and fluffy, about 4 minutes. Beat in eggs, 1 at a time. Reduce speed to low, and add flour mixture in 3 additions, alternating with milk mixture, beginning and ending with flour. Beat in poppy seeds.
- Divide batter among muffin tins (filling each cup two-thirds full). Bake until golden around the edges, 18 to 20 minutes.
- Meanwhile, bring remaining 1/4 cup orange juice and remaining 1/4 cup sugar to a boil in a small saucepan over medium heat, stirring until sugar dissolves. Remove from heat. Let stand until ready to use.
- Brush warm cupcakes with half the orange juice mixture. Transfer cupcakes to a wire rack, and let cool for 30 minutes.
- Brush cupcakes again with remaining orange juice mixture, and let cool completely.
- Frost cupcakes with untinted buttercream. Top each with a buttercream poppy.
ORANGE SLEEPY POPPY CUPCAKE WITH SPIKED ORANGE CREAM CHEESE FROSTING
Steps:
- For the orange poppy cake batter: Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners (for a total of 26 cupcakes).
- In a large bowl, cream together the butter, granulated sugar and poppy seed filling. Stir in the buttermilk. In a separate bowl, combine the flour, baking powder and salt and whisk thoroughly. Add the flour mixture to the butter mixture and incorporate without over-mixing. Stir in the vanilla, orange oil and orange zest.
- Fill the cupcake liners two-thirds full; bake until an inserted toothpick comes out clean, about 18 minutes. Allow the cupcakes to cool completely before frosting.
- For the orange cream cheese frosting: In a large bowl using an electric mixer, beat the butter on medium high until light and fluffy, about 4 minutes. Add the cream cheese and beat an additional 4 minutes. Turn off the mixer, add the confectioners' sugar one cup at a time and mix until fully incorporated. While on a low speed, mix in the orange juice, orange liqueur, orange oil and orange zest. Beat on high for an additional 2 minutes.
- Using a piping bag, pipe the frosting onto the cupcakes.
ORANGE & POPPY SEED CAKE WITH CREAM CHEESE FROSTING
Found this recipe in a sanatarium recipe book and had it made for my daughters first birthday. Although in the end the cook lost my recipe book and decided to just make carrot cake instead wich was horrid compared to this. Luckily I had jotted down the recipe on some paper. This could also be made as cupcakes.
Provided by Aleigha Nicole
Categories Dessert
Time 50m
Yield 6-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 180C.
- Beat eggs and sugar in a bowl.
- Sift in flour and mix to combine.
- Add orange rind, carrot, almond meal and poppy seeds and stir together.
- Spoon mixtue into a cake tin lined with baking paper.
- Cook for 20 minutes or untill golden and cooked through the center. Check with a metal skwerer or knive.
- For frosting mix all ingrediants in a bowl until no lumps and spread with a knive over the top of cake after it has had time to cool.
Nutrition Facts : Calories 487.4, Fat 25.9, SaturatedFat 9.6, Cholesterol 138.9, Sodium 207.2, Carbohydrate 57.1, Fiber 3.5, Sugar 47.2, Protein 10.2
ORANGE POPPY SEED CAKE
Make and share this Orange Poppy Seed Cake recipe from Food.com.
Provided by amievv821
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F Grease 10-inch bundt pan (or two small loaf pans).
- Cream butter and sugar together in a mixing bowl until light and fluffy. Add eggs one at a time, beating well after each addition.
- Sift flour, baking powder and salt together. Add to creamed mixture alternately with milk. Mix well after each addition.
- Fold in poppy seeds, vanilla and grated orange zest. Pour batter into the prepared pan(s).
- Set on middle rack of oven and bake for 50-60 minutes (less time if baked in loaf pans), or until edges shrink away slightly from sides of pan and cake tester inserted into center comes out clean. Let cake cool in the pan for 30 minutes before turning it out onto a cake rack.
- When cake has slightly cooled, prick holes in it 1 1/2 inches apart with a long toothpick and pour the *Orange glaze evenly over top. Serve warm. Disposable loaf pans work great for this, as the pans hold all the glaze and keep the cake moist.
- *Orange Glaze.
- 1/2 cup fresh orange juice.
- 1/2 cup granulated sugar.
- Combine orange juice and sugar in a small saucepan and simmer gently for 5 minutes, stirring occasionally, until a light syrup forms.
Nutrition Facts : Calories 516.6, Fat 19.1, SaturatedFat 9.1, Cholesterol 139.5, Sodium 389.5, Carbohydrate 79.2, Fiber 1.8, Sugar 52.8, Protein 8.9
VANILLA-BUTTERCREAM FROSTING AND POPPIES
Making frosting poppies is easier than you'd think. Use our step-by-step photos as reference as you pipe the blooms with a petal tip onto a flower nail. Use these buttercream poppies to decorate Orange-Poppy Seed Cupcakes with Buttercream Poppies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Time 2h50m
Yield Makes 5 cups frosting
Number Of Ingredients 6
Steps:
- Heat sugar and egg whites in the heatproof bowl of a mixer set over a pan of simmering water, whisking constantly, until sugar dissolves and mixture reaches 140 degrees on an instant-read thermometer, about 2 minutes.
- Whisk with mixer on medium-high speed until fluffy and cooled, about 10 minutes. Whisk until stiff, glossy peaks form, about 2 minutes more.
- Reduce speed to medium-low, and add butter, 1 tablespoon at a time, beating well after each addition. Beat in vanilla.
- Switch to the paddle attachment, and raise speed to medium. Beat buttercream until smooth, 1 to 2 minutes.
- Pipe the poppies: Transfer one-quarter of the buttercream to a bowl (reserve remainder for frosting cupcakes), and tint with food coloring until you reach desired color for poppies. Transfer to a pastry bag fitted with a large petal tip. Cut out twenty 2-by-3-inch rectangles of parchment. Adhere 1 parchment rectangle to a flower nail with a dab of buttercream. Holding the piping bag at a 45-degree angle, pipe 1 petal. Pipe a second petal, overlapping the first by 1/2 to 3/4 inch. Making a tighter turn with the nail, overlap the second petal to pipe a third.
- Sprinkle poppy seeds in the centers of flowers to create the look of stamens. Gently remove parchment from nail, and transfer to a baking sheet. Repeat with remaining parchment and tinted buttercream. Refrigerate poppies for at least 2 hours.
- Gently remove poppies from parchment using an offset spatula. Place 1 on top of each cupcake.
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