Well, now I have answered just that questions by 'googling' a recipe and finding out, after buying a cupcake/muffin Hamlyn cookbook that they involve a slightly different combining method with the 'wet' and 'dry' ingredients but also they contain yoghurt! Now that, I didn't know.
My baking cupboard is an ever-evolving place. I love this cupboard, and what I love even more, is when you can bake with what's already in there, without having to go out and buy anything. (Clearly, this means that your cupboard needs to be well-stocked and in my case, making sure that 'butter, eggs and sugar' are always on your shopping list, whatever you go out for.)
So - flour, sugar, eggs, butter, yoghurt, lemon zest and juice, poppy seeds, icing sugar. Got.
In my cupboard are also my wheat & gluten free essentials: gluten free baking powder and xanthan gum.
The guidelines suggest 3 tsp of baking powder per 225g (8oz) of flour and 1tsp of xanthan gum per 150g of flour.
Method:
Mix 225g of flour, 3 tsp of baking powder, 1 tsp xanthan gum, 175g caster sugar, zest of 2 lemons and 1 tbsp poppy seeds in a bowl and then beat the 3 eggs into the 100g of natural yoghurt. Add the 'wet' ingredients into the dry and combine, also adding 175g softened butter and blend with an electric whisk until lump free and combined.
Spoon into muffin cases (mine rested in a cupcake tin) and bake for 20-22 minutes until just browning and springy to the touch.
These are really, really easy and smell divine.
Icing: 225g softened butter, 400g icing sugar, juice of 1 lemon and a couple of drops of yellow food colouring (to achieve a beautiful buttercup yellow shade) and any yellow decoration, e.g. yellow icing flowers.
Mix butter, icing sugar and lemon juice until a good consistency for icing and use a pallet knife to spread over cooled muffins (you could decorate with some grated zest and pipe icing if you make it thicker.)
No comments:
Post a Comment