Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month we’re featuring dishes made in a muffin tin ranging from individual desserts to savory entrees and/or appetizers. Our event is hosted by Liz Berg who blogs at That Skinny Chick Can Bake. With built in portion control, these recipes are perfect, lighter-fare for your summer dining. You’ll certainly find a delicious recipe to add to your repertoire! Thank you, Liz for a wonderful theme this month!
Hello again!! Yes it has been a while since I have been here on my blog, writing a post and sharing a recipe. I do want to! But sometimes in life you have to choose. And I had to choose to stay away from blogging because of a real lack of time. I am currently a very dedicated student studying wine and training to be a professional chef. The journey itself is very rewarding. Every day is exhilarating and the possibilities of learning are endless. Why I chose to go to culinary school is a post for another day and a long one. I promise I will get around to writing it soon.
But I do miss blogging and my blogger friends. So here I am popping in to say Hello! and share this wonderful high altitude lemon poppyseed cupcakes recipe. I apologize in advance if you live anywhere below 5000ft. This recipe is not going to work for you. It has been adjusted to work flawlessly in high altitudes. Part of the reason why I went to culinary school was to learn a few things about the science of baking, especially because I live in Denver and baking is a mile high adventure.
So when Liz chose the theme for Progressive Eats I at first thought about many adventurous things I could make in a muffin tin. But then I settled on a simple lemon poppyseed cupcakes recipe because I know how adventurous it is to make a ‘propah’ cupcake at altitude. Please do excuse the hurried photography. I promise these cupcakes more than make up in the taste department.
Here is what the Progressive Eats Bloggers are bringing to the party this month.
Savory Recipes
- Cheesy Sloppy Joe Tamale Cups from The Heritage Cook
- Ham and Greens Corn Muffins from All Roads Lead to the Kitchen
- Ham Mashed Potato Breakfast Cups from Jeanette’s Healthy Living
- Spicy, Cheesy, Sweet Potato Stacks from The Tomato Tart
- Spicy Pepperoni Pinwheels from Pastry Chef Online
- Vegetarian Meatballs with Spicy Moroccan Sauce from The Wimpy Vegetarian
Sweet Recipes
- Pina Colada Cupcakes with Rum Buttercream Frosting from Creative Culinary
- Vanilla Buttercream Topped Cocoa Cupcakes from That Skinny Chick Can Bake
- Vanilla Pear Brioche Bread Pudding from The Redhead Baker
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.
Lemon Poppyseed Cupcakes
Ingredients
- 3 C cake flour
- 2 1/2 tsp baking powder
- 1 tsp salt
- 1 1/2 C sugar
- 1 C Butter
- 1 1/4 C Milk
- 4 large eggs
- 1 Tbs Lemon zest
- 1 Tbs Poppy seeds
- For butter cream
- 2 cups confectioners' sugar
- 1/2 cup butter
- 1/4 C cream cheese
- 2 Tbs lemon juice
Instructions
- Preheat oven to 350* F
- Line Cupcake tins with liners.
- Mix flour, baking powder, salt, and sugar and aerate with a fork.
- Put into the stand mixer. Add butter, milk and eggs.
- Mix on low speed until combined, then increase speed to medium and beat for 5 minutes.
- Scoop out the batter with an ice cream scoop into the cupcake liners.Fill each liner half way only.
- Bake for 15 to 20 minutes or until done.
- Allow to cool before frosting.
Make butter cream
- Mix sugar and butter in a stand mixer with a paddle attachment and until well combined. Add in the rest of the ingredients and mix until fluffy and sugar is no longer grainy. Top the cupcakes with the icing.