Lemon Poppy Seed Cupcakes

These cupcakes are delicious with a cup of tea. They have a bright, zingy taste accentuated by the strong crusty syrup on top. The lemon juice activates the baking soda, which makes these cupcakes rise so successfully and gives them a good texture.

MAKES: 12 cupcakes

INGREDIENTS:

• 2 1/4 cups all-purpose flour
• 2 tbsp. cornstarch
• 1 1/2 tsp. baking soda
• 3/4 tsp. salt
• 1/2 cup semolina or brown rice flour
• 1/4 cup poppy seeds
• 1 1/4 cups oat milk or other nondairy milk
• 1/2 cup (1 stick) soy margarine, melted
• 3/4 cup canola oil
• 1/4 cup freshly squeezed lemon juice
• Zest of 1 small lemon

FOR THE LEMON SYRUP 

• 1/3 cup freshly squeezed lemon juice
• 1/3 cup sugar

INSTRUCTIONS:

1. Preheat the oven to 350°F and line a muffin pan with paper muffin cups.
2. In a bowl, sift together the all-purpose flour, cornstarch, baking soda, and salt.
3. Stir in the semolina (or brown rice flour) and poppy seeds until well combined.
4. Create a well in the center of the dry ingredients and pour in the oat milk (or other nondairy milk), melted soy margarine, canola oil, and freshly squeezed lemon juice.
5. Use a wire whisk to combine the ingredients until the batter is smooth and well mixed.
6. Stir in the lemon zest to infuse the batter with lemon flavor.
7. Pour the batter into the prepared muffin cups, filling them about 1/2 inch from the top.
8. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. While the cupcakes are baking, prepare the lemon syrup by stirring together the freshly squeezed lemon juice and sugar until the sugar is dissolved.
10. When the cupcakes are done, remove them from the oven and immediately poke them all over with a toothpick.
11. Using a teaspoon, drizzle the lemon syrup over the hot cupcakes, allowing it to soak into the cupcakes.
12. Remove the cupcakes from the muffin pan and cool them on a wire rack.

VARIATIONS:

LEMON & LIME POPPY SEED CUPCAKES 

• Prepare the basic cupcake recipe, using the zest of 1/2 lemon and 1/2 lime in place of the lemon zest. In both the cake and the syrup, use 2 tablespoons lemon juice and 2 tablespoons lime juice in place of the lemon juice.

ORANGE POPPY SEED CUPCAKES 

• Prepare the basic cupcake recipe, using 1/4 cup orange juice and the zest of 1/2 large orange in place of the lemon juice and zest. In the syrup, use 3 tablespoons orange juice and 1 tablespoon lemon juice.

LEMON ALMOND CUPCAKES 

• Prepare the basic recipe, using 1/4 cup ground almonds in place of the poppy seeds.

ORANGE ALMOND CUPCAKES 

• Prepare the orange poppy seed cupcakes (above). Additionally, use 1/4 cup ground almonds in place of the poppy seeds.