Puffy Lemon Poppy Seed Cupcakes

I have never liked the texture of muffins (with the exception of a few- yummy chocolate chip ones are very good). I always preferred a cupcake as an alternative. So every time I would step into a bakery, I would only see the lemon poppy seed muffins and be very disappointed :). Last week I decided to do something about it and began trying out recipes to make my own cupcakes. I finally found a nice and simple one. I made some changes to make it more puffy and lemon-y. It wasn't from scratch but it was definitely very tasty and should be shared :)

For this recipe, you will need:

• A yellow cake mix (I used Betty Crocker)
• Lemon or lime rind
• 1/3 cup of unsalted butter
• 1 1/4 cup of water (I like to use a little less- in between 1 cup and 1 1/4 cup)
• 3 eggs
• About 1/3 cup of poppy seed

A mixer and a cupcake tin (of course) will also be needed

The most important part to make the cupcakes puffy is beating the egg whites first. Take the three eggs and separate the egg whites from the egg yolks (keep these for later). Add the egg whites to the mixer and mix for about 8 to 10 minutes (or until it foams and firms up a little-  be sure to not over mix either because the egg whites will clump together).

While waiting for the egg whites to reach the right consistency, melt the 1/3 cup of butter in the microwave.

Preheat the oven to 325 degrees F. Add the cake mix, water, and lemon/lime rind. Mix until smooth. Add the egg yolk and butter and mix for 2 more minutes or until thoroughly mixed. 

Pour the poppy seed into the mixture and stir. Pour the mixture into the cupcake tin (or cake pan) until each of the cupcakes are a half full sprinkle more poppy seeds and add more mixture until it is 3/4 full.

Put the cupcakes in the oven. Bake for approximately 20 minutes. Take out the cupcakes and cool on a wire rack. After they are done cooling, you can frost them or just eat them plain.

For a great frosting recipe, visit my "A Simple Way to Make Frosting" recipe.