Recipe courtesy of Lauren Zilberman
Recipe courtesy of Lauren Zilberman
Episode:
The Chopped Challenge
Popping Poppy Seed Cupcakes
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- Level: Easy
- Total: 1 hr 50 min (includes cooling time)
- Active: 25 min
- Yield: about 24 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 163
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 0 g
- Sugar
- 18 g
- Protein
- 1 g
- Cholesterol
- 15 mg
- Sodium
- 194 mg
- Level: Easy
- Total: 1 hr 50 min (includes cooling time)
- Active: 25 min
- Yield: about 24 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 163
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 0 g
- Sugar
- 18 g
- Protein
- 1 g
- Cholesterol
- 15 mg
- Sodium
- 194 mg
Ingredients
Cupcakes:
Frosting:
Directions
- For the cupcakes: Prepare the cake batter according to the package directions to make cupcakes. Stir in the lemon zest and poppy seeds, pour the batter into cupcake tins and bake according to the package directions. Let cool completely.
- For the frosting: Warm the honey in a small saucepan over low heat. Add the saffron, turn off the heat and let sit until the honey is room temperature.
- In a large bowl, beat together the cream cheese, butter and confectioners' sugar with an electric mixer until smooth. With the mixer running, slowly pour in the cooled honey until fully blended.
- Frost the cupcakes with the cream cheese frosting and garnish them with a sprinkle of poppy seeds.
