Fair   54.0F  |  Forecast »
Bookmark and Share Email this page Email Print this page Print

Let Them Eat Cake

We'll explore children's literature and food, starting with these tempting seed cupcakes, inspired by The Hobbit.

(page 2 of 2)

 

Seed Cakes

This is a variation of a recipe for Glazed Lemon Poppy-Seed Cake from Gourmet magazine. I suggest baking it up as mini-muffins, or even in those nifty little muffin-top bakers, to make them more like hobbit food.

 

1 ¼ cups all-purpose or white whole-wheat flour, or a combo of the two
1 teaspoon baking powder
1 teaspoon grated lemon zest
¼ teaspoon salt
2 sticks (1 cup) unsalted butter, softened
¾ cup granulated sugar
2 large eggs
2 tablespoons poppy seeds
1 ½ cups confectioners sugar
3 tablespoons fresh lemon juice

 

Put oven rack in middle position and preheat oven to 375°F.

Line or grease muffin tins, either a dozen regular sized muffins or 24 minis.

Whisk together flour, baking powder, lemon zest, and salt in a bowl.

Cream butter and granulated sugar in another bowl or with an electric mixer until pale and fluffy. Beat in eggs until combined. Gently add flour mixture and poppy seeds; mix till just combined.

Fill muffin tins no more than half full and bake until a wooden pick inserted in center of a cake comes out clean and top is golden brown, about 15 minutes for minis or 20 for regular muffins. Cool cakes in pan on a rack 5 minutes, then remove onto rack.

Whisk together confectioners sugar and lemon juice in a bowl until smooth. Drizzle glaze over warm cakes with a spoon. Let stand until glaze is set, about 15 minutes.
Serve with tea or milk.

Add your comment:

On Newsstands Now