After visiting New York, I couldn`t wait to go home and start making my own cupcakes. I had so many ideas, but lack of time to make all of them. Now when I have some time at work, I try to sneak some cakes in the oven, and try experimenting. unfortunately the oven at work isn`t really cupcake friendly. The problem is with the ventilation. First of all it`s waaaaay too hot, and the ventilation is so strong the cakes become a bit well”funny shaped” The taste is good, it just looks a bit funny, but doesn’t matter as people still like them, so im happy.
From a party I had plenty of icing leftover, it was for a cake and it`s a bit runnier then the usual butter cream frosting, so it was just good to dip the cakes in it. I was a bit worried, but they turned out just fin, and the taste was still rich and enjoyable.
Ingredients (for 24 cupcakes)
• 2 cups all purpose flour
• 1 1/2 cups sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 4 egg whites from large eggs
• 1/2 cup shortening
• 1 cup 2% milk
- • 2 large eggs• 1 1/2 teaspoon vanilla
- 1 cup ground poppy seed
Icing
250g butter
2 cups icing sugar
1 cup milk
juice of one orange
handful of orange zest
1 shot of triple sec
Preheat the oven to 180 degrees. Line the cupcake pans with paper liners. Combine flour, baking powder, sugar salt, shortening milk, vanilla in a mixing bowl. Mix on low speed untill combined. Add egg whites and mix untill fluffy and smooth, on high speed. Mix in the poppy seed.
Using 2 spoons, or an ice cream scoop, fill the liners, but don`t over fill, your cupcakes are going to rise. Bake for about 20-25 minutes. Leave it on a wire rack to cool when ready.
Icing- Beat the butter with the icing sugar until smooth, add the milk, the juice, zest, and the triple sec.
Ice your cupcakes, and decorate them as you like!
Enjoy!
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