Lemom Poppyseed cupcakes

Lemon-Poppyseed Jumbos

Bake: at 350 degree F for 25 minutes


Ingredients
1-2/3 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1 lemon (you will need 2 teaspoons of the zest and 1/4 cup juice)
1 egg
1 egg yolk (reserve white for frosting)
1/4 cup oil
2 tablespoons poppyseeds


Icing:
2/3 cup sugar
1 egg white (from above)
2 tablespoons lemon juice
1 tablespoon light corn syrup
Pinch cream of tartar
Pinch salt

Directions
1. Heat oven to 350°. Coat a jumbo muffin tin with nonstick cooking spray. or...Line with a paper liner

2. In large bowl, whisk flour, sugar, baking powder and salt.

3. In small bowl, whisk milk, lemon zest, juice, egg, egg yolk and oil. Make a well in the flour mixture; add milk mixture. Stir until all flour mixture is moistened. Stir in poppyseeds.

4. Transfer batter to prepared pan, a heaping 1/3 cup per indentation. Bake cakes at 350° for 25 minutes.

5. Remove cakes immediately from pan; cool completely on a wire rack.

6. Icing: In small saucepan (not nonstick), mix sugar, egg white, lemon juice, 2 tablespoons water, corn syrup, cream of tartar and salt. Heat over medium-low to medium heat, beating continuously with an electric mixer until medium-stiff white peaks are formed and an instant-read thermometer registers 150°, about 7 minutes. Remove from heat. Beat an additional 1 minute.

7. Spread cooled cupcakes generously with icing