Lemon poppy seed cupcake with cream cheese frosting
Yield 25 cupcakes
3 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
1 cup (2 sticks) unsalted margarine, room temperature
1 tablespoon plus 1 teaspoon grated lemon peel
4 large eggs
2 tablespoons fresh lemon juice
1 1/2 teaspoons vanilla extract
1 cup soymilk, room temperature
2 tablespoons poppy seeds
Preheat oven to 375°F. Stir together soymilk and 1 tablespoon lemon
juice and set aside. Line muffin tins with cupcake papers.
Combine the first 4 ingredients in a medium bowl. Using electric mixer, beat the sugar, margarine and lemon peel until smooth. Add the eggs 1 at a time, beating well after each addition. Beat in the remaining lemon juice and vanilla. Add dry ingredients alternately with soymilk mixture in 3 additions each, beating just until blended. Stir in poppy seeds. Transfer batter to prepared pans, filling them just over 2/3 full. (An ice cream scoop is the easiest way to do this). Place the pans in the over and immediately reduce the oven temperature to 350. Bake until the cupcakes are golden and tester comes out clean, 22-24 minutes. Transfer pan to rack. Let cool for a few minutes and then remove the cupcakes from the pan. Cool completely on rack.
Cream Cheese Frosting
1 cup margarine
2 oz solid vegetable shortening
10 oz toffuti cream cheese
1.5 lbs 10X confectioners’ sugar
1 teaspoon vanilla
2 tablespoon lemon juice (more to taste)
1 tablespoon meringue powder
Cream margarine, shortening, and cream cheese together until well mixed. Stop and scrape the bowl.
Sift the sugar. Beat sugar 1 cup at a time into the margarine mixture.Add the lemon juice, vanilla and meringue powder. Beat for a minute or two making sure the ingredients are throughly incorporated.
Add more lemon juice to taste to give the frosting the desired level of tanginess.
Note: Any leftover frosting can be frozen for up to three months. Defrost it and re-beat to soften it before using.