Gonna Go Walk the Dogs

Make Mine a Double!

Summer time and lemons make me so happy! I love the sweet and tart combination, and the more the better!

Our neighbors have a huge Meyer Lemon tree, and they love to share. Good for us! I made a sweet lemon poppyseed cake and injected it with Lemincello, then glazed it with more lemon. What a killer cuppie. You have to try it. Here it is, Double Lemon Poppyseed Cupcakes...

 

Double Lemon Poppyseed Cupcakes

Cake:

2 cups all purpose flour

1 ½ cups raw sugar
  3 teaspoons baking powder
   ½ teaspoon salt
  Egg Replacer for  4 eggs
   ½ cup vegetable margarine

   ½ cup soy milk
  1 teaspoon vanilla

¼ cup lemon juice

1 tbsp poppy seeds

 

Preheat oven to 350 degrees.

Mix all ingredients well and fill cupcake liners ¾ full or pour into a greased and floured pan of  your choice. Bake 20 minutes and allow to cool. Using a 6 ml syringe, inject 1/2 ml lemon liqueor into each cupcake or into several spots inside the cake.

Make a glaze - combine powdered sugar, 1-2 cups with juice from two lemons and drizzle over cake. Garnish with a little zest.

Makes 12-15 cuppies or 3 small cakes.

 

 

 

 

 

 

 

 

 

 

 

 

 

July 4th, a Birthday and a Mango Cupcake

Mango Cinnamon and Caramelized Lychee

So July 4th is Bogart's birthday and this year he turned four. We always have a picnic celebration on holidays during the summer and that is always an excellent excuse to have cupcakes!

Well, I made a doggie cupcake but I also made a human one. I purchased quite a few mangos the past few weeks, so a mango cupcake it was! And lychees are in season, so I collabrated and made a sweet caramel rosewater lychee topping.

Enjoy.

 

1 stick Earth Balance

1 cup agave
Egg Replacer for 1 egg

1 cup soy milk
1 1/3 cup cake flour
1 teaspoon baking powder
Pinch salt
2 mango, peeled and chopped, and pureed

Preheat the over to 350 degrees. Beat margarine and then add the agave and beat until light and fluffy, about 3 minutes, scraping down the sides of the bowl halfway through.
Add the egg replacer and beat for 45 seconds. Scrape down the sides and bottom of the bowl.
Combine flour, salt, and baking powder and sift together. Add some of the flour mixture, then some of the milk, alternating between dry-wet-dry and ending with the dry ingredients. Mix together until just combined.
Fold the mango into the batter. Scoop into liners ¾ full.
Bake 15-18 minutes. Let cool on a wire rack.

 

Lychee Caramel:

Peel and remove the seed from 8 lychee fruit.

Combine with ½ cup agave and 4 tablespoons rosewater. Place over low flame, stirring until thickened and caramelized.

Spoon on top of cuppies.

Makes 12.