Orange Poppy Seed Cupcakes With Buttercream Poppies Food

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ORANGE-POPPY SEED CUPCAKES WITH BUTTERCREAM POPPIES

2011-04-01



Orange-Poppy Seed Cupcakes with Buttercream Poppies image

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

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 salt
  • 3/4 cup whole milk
  • 2 tablespoons finely grated orange zest, plus 1/2 cup fresh orange juice (from about 3 oranges)
  • 1 1/2 sticks unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 3 large eggs
  • 2 tablespoons poppy seeds
  • Vanilla-Buttercream Frosting and Poppies

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.

VANILLA-BUTTERCREAM FROSTING AND POPPIES

2022-06-16



Vanilla-Buttercream Frosting and Poppies image

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

Ingredients:

  • 1 cup plus 2 tablespoons sugar
  • 5 large egg whites or pasteurized egg whites
  • 4 sticks unsalted butter, room temperature, cut into tablespoons
  • 1 teaspoon pure vanilla extract
  • Gel-paste food coloring in Red Red
  • Poppy seeds, for sprinkling

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.

LEVANA'S ORANGE POPPY SEED CAKE

2022-06-16



Levana's Orange Poppy Seed Cake image

In my never-ending search for orange zest recipes, I came across this one in Levana Kirschenbaum's new book, Levana's Table. It's the most heavenly version of orange poppy seed cake I've seen so far. My only change to the recipe was to move it from the food processor to the stand mixer.

Provided by Mirj2338

Categories     Dessert

Time 1h19m

Yield 14 serving(s)

Number Of Ingredients 13

Ingredients:

  • 3 cups flour
  • 1 tablespoon baking powder
  • 1 pinch salt
  • 2 tablespoons grated orange zest
  • 5 eggs
  • 1 1/2 cups sugar
  • 1 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 3/4 cup orange juice
  • 3/4 cup poppy seed
  • 1/4 cup orange juice
  • 1/4 cup sugar
  • 3 tablespoons margarine

Steps:

  • Preheat the oven to 350 degrees F.
  • To make the cake: In a large bowl, mix together the flour, baking powder, salt and orange zest.
  • Set aside.
  • In an electric mixer, combine the eggs and sugar and beat until light and fluffy.
  • Add the oil and vanilla and beat until just combined.
  • Beginning and ending with the dry ingredients, add the flour mixture in thirds, alternating with the 3/4 cup orange juice.
  • Mix slightly after each addition, just to incorporate.
  • Add the poppy seeds and mix to incorporate the seeds into the batter.
  • Pour the batter into a greased 10-inch springform pan.
  • Bake for 1 hour, or until the point of a knife inserted into the center comes out clean.
  • To make the syrup: While the cake is baking, place the syrup ingredients into a small saucepan and heat until thickened, about 3-4 minutes.
  • When the cake is done, immediately unmold it from the springform pan.
  • Prick it all over with a skewer and brush the syrup all over the top and sides of the cake while it is still hot.
  • The cake will absorb all the syrup.
  • Let the cake cool completely before serving.

Top Asked Questions

  1. How do you make orange poppy seed cupcakes?
    Orange Poppy Seed Cupcakes are a unique citrus cupcake recipe. They are made with real orange juice and orange zest! Line a muffin pan with 24 cupcake liners. In a mixing bowl, combine the butter, sugar, and orange zest, beat using an electric mixer until fluffy. Add in the eggs, beat again.
  2. How do you make a poppy seed cake with eggs?
    In a large bowl, whisk together the Sugar and Eggs for about a minute, or until froathy. Add the Canola Oil, Orange Juice, Orange Zest and Greek Yogurt. Whisk together until smooth and combined. Whisk in the Flour, Baking Powder and Baking Soda (2) until smooth, then add the Poppy Seeds.
  3. How do you make buttercream poppies?
    A beautiful buttercream poppy sits atop each one, hinting at the seeds within. 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.
  4. How to make poppy seeds muffins?
    Preheat oven to 325°. Line two 12-cup muffin pans. In a medium mixing bowl, combine flour, baking powder, salt, and poppy seeds. In a separate large bowl, beat butter, granulated sugar, and lemon zest until light and fluffy. Add the eggs one at a time, beating well after each addition.

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