Poppy Seed Cake

Recently, we held a Arbonne Event at the Taylor Whittle House.  Since it was a Sunday afternoon, why not have cake?  I thought instead of cake, I would take our Poppy Seed Cake recipe and make cupcakes instead.  They were so delicious and just the right amount of sweetness with the Artichoke and Cheese Squares and the mint tea that was served.  This recipe can be found on page 297 of the Tidewater on the Halfshell.

2 Tbsp poppy seeds
1/4 cup cold milk
6 eggs separated
1 cup shortening
3 cups sugar
1 cup buttermilk
1/4 tsp baking soda
1/4 tsp almond extract
1 tsp lemon extract *
1 tsp butter flavoring
1/4 tsp salt
3 cups flour

• Preheat oven to 350 degrees;
• soak poppy seeds in milk for 30 minutes;
•  cream yolks and shortening, add sugar, beat well; add poppy seed mixture
• add buttermilk with baking soda dissolved in it and then add extracts, butter flavoring, salt and flour
• Use cake cake wrappers in a muffin tin, pour halfway in the cup and bake for 20-25 minutes

Glaze

1 1/2 cup confectioners sugar
1 Tbsp orange marmalade
1/3 cup fresh or frozen orange juice
1 tsp almond extract
1 tsp orange extract

• Gently halt all ingredients, blending
• cool slightly and drizzle over muffins

I substituted Vanilla extract since I did not have Lemon on hand and it tasted very smooth and complimented the flavors, especially with the orange glaze.