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.
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Cynthia Malley
[email protected]Yum!
Davidson Fortune Elysee
[email protected]These cupcakes are so good, I could eat them every day.
MdAsif Kamal
[email protected]The poppy seeds got stuck in my teeth.
Kusum Tamang
[email protected]The orange flavor is too overpowering. I couldn't taste anything else.
Sherrie Renaud
[email protected]These cupcakes are way too expensive. I could make a dozen cupcakes for the same price as one of these.
Ahmad nouradine Dinar
[email protected]I followed the recipe exactly, but my cupcakes didn't turn out as pictured. They were flat and dense, and the frosting was too runny.
Mohadev Paul
[email protected]These cupcakes were a disaster. The batter was too runny, and the cupcakes didn't rise properly. I ended up throwing them away.
Benjamin Marsden
[email protected]The cupcakes were a bit dry, but the buttercream frosting was amazing. I would definitely make the frosting again, but I'll try a different cupcake recipe next time.
Desmond Ofosu
[email protected]These cupcakes are a little too sweet for my taste, but they're still pretty good. I think I'll try making them with less sugar next time.
Barlington Kimani
[email protected]I'm not a huge fan of orange, but I really enjoyed these cupcakes. The poppy seeds added a nice crunch, and the buttercream frosting was delicious.
Rupak Dulal
[email protected]These cupcakes are so easy to make, and they always turn out perfectly. I love that I can make them ahead of time and they still taste fresh.
King Lew 100
[email protected]I love the combination of orange and poppy seeds in these cupcakes. They're light and fluffy, with a perfect amount of sweetness.
Dharma Yadav
[email protected]I've made these cupcakes twice now, and they're always a crowd-pleaser. The moist orange cake is perfectly complemented by the creamy buttercream frosting.
Sarpong Gideon
[email protected]These cupcakes were a hit at my party! The orange and poppy seed flavors were perfectly balanced, and the buttercream poppies were a beautiful and delicious touch.