Bake for Family Fun Baking Activity

Week 3 - History and Traditions

Leavening History and Lemon Poppyseed Cupcakes

Take a good look at a slice of bread or cake and notice the little air pockets inside. These pockets of air help make these foods light and easy to chew. They are a result of leavening, which is a practice of introducing air into the batter or dough so that the finished product is greater in volume.

Many years ago breads could only be leavened with fermented yeast. This is the earliest form of leavening, and was even used by ancient Egyptians. (Read more about Leavening History)

Make sure you read through the recipe first and assemble all needed ingredients and utensils. Preheating the oven is important for baked goods. For guidelines on how to turn this into a fun activity for all ages, refer to the Family Fun Guidelines.

These Lemon Poppyseed Cupcakes take about 20 minutes to mix up and about 22 minutes to bake. They taste great unfrosted, but you can frost with any icing that you like.

Lemon Poppyseed Cupcakes (printable)
3 1/2 cups cake flour
2 teaspoons Clabber Girl Baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened to room temperature
2 cups granulated sugar
5 eggs
2/3 cup milk
2 1/2 tablespoons lemon zest
1/3 cup lemon juice
2 1/2 tablespoons poppy seeds

Preheat the oven to 350° and line 2 muffin tins with cupcake liners.
Sift together the flour, baking powder and salt. Cream the butter and sugar well. Add the eggs one at a time and mix until well combined. Add 1/3 cup milk to the flour mixture, then add the creamed mixture. Mix well and add the rest of the milk. Stir in the lemon zest, lemon juice and poppy seeds.

Divide the batter evenly between the lined muffin tins. Bake for about 22 - 25 minutes or until the cupcakes spring back when pressed gently with your finger.

Makes 24 cupcakes