best: citrus poppy seed cupcakes

Name: Best: Citrus Poppy Seed cupcakes
Ingredients: ## BASIC CAKE MIX; 8 cup(s) cake flour; 6 cup(s) sugar; 1/4 cup(s) baking powder; 2 teaspoon(s) salt; ## CAKE INGREDIENTS; 3 cup(s) basic cake mix, above; 3/4 cup(s) milk; 2 tablespoon(s) poppy seeds; 1 tablespoon(s) orange rind, grated; 2 teaspoon(s) lemon rind, grated; 1/2 cup(s) vegetable oil; 2 - eggs; 2 teaspoon(s) vanilla extract; ## ICING INGREDIENTS; 1 package(s) cream cheese; 2 teaspoon(s) vanilla extract; 1 cup(s) powdered sugar, well sifted

(2 RATINGS)

74 Pinches

Ginger O’Malley

chino, CA

Updated on Aug 18, 2010

everyone in my home love citrus it so up lifting and cheerful. I added lemon extract to the icing and topprd it with lemon and orange zest and a few poppy seeds

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Ingredients

BASIC CAKE MIX
8 cups cake flour
6 cups sugar
1/4 cup baking powder
2 teaspoons salt
CAKE INGREDIENTS
3 cups basic cake mix, above
3/4 cup milk
2 tablespoons poppy seeds
1 tablespoon orange rind, grated
2 teaspoons lemon rind, grated
1/2 cup vegetable oil
2 - eggs
2 teaspoons vanilla extract
ICING INGREDIENTS
1 package cream cheese
2 teaspoons vanilla extract
1 cup powdered sugar, well sifted

How To Make best: citrus poppy seed cupcakes

Step 1

Basic Cake Mix: In large bowl, mix together flour, sugar, baking powder and salt until well combine.

Step 2

[To store: transfer to airtight container, store in cool dry place for up to 2 months; stir well before using.] - Makes enough for 4 cakes.
Step 3

Cake: In large bowl and using electric mixer at medium speed, beat Basic Cake Mix, milk, poppy seeds, orange and lemon rinds for 2 minutes.
Step 4

Add oil, eggs and vanilla; reduce speed to low and beat for 1 minute.
Step 5

Pour into greased 9-inch square cake pan; bake in 375 oven for 35 minutes or until cake tester inserted in center comes out clean, then let cool in pan on rack.
Step 6

Icing: In bowl, beat cream cheese with vanilla at medium speed for 30 seconds or until blended.
Step 7

Add icing sugar; beat for 1-1/2 minutes or until smooth and creamy. Makes 1-1/2 cups.
Step 8

NOTE: Cakes can be well wrapped and frozen for up to 2 weeks.
Step 9

VARIATION: Bake as cupcakes in 18 paper-lined muffin cups in 375 oven for 20 minutes.
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