by theUngourmet
1/3 cup poppy seeds
1 cup reduced fat buttermilk
4 egg whites
3/4 cup butter flavored shortening
1 1/2 cups sugar
1 tsp vanilla extract
juice from 1 Meyer lemon
1 tbsp lemon zest
2 cups whole wheat pastry flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Soak the poppy seeds in the buttermilk for 30 minutes. Place the egg whites into a large bowl and allow to come to room temperature.
In a medium bowl whisk together the flour, baking powder, baking soda and salt. Set aside
Beat the shortening and sugar until light and fluffy. Mix in the vanilla, lemon juice and lemon zest. Alternate mixing the flour mixture and buttermilk/poppy seed mixture into the shortening/ sugar mixture.
Whip the egg whites until light and fluffy and fold into batter.
Evenly divide batter into lined or unlined muffin cups. I got 22 cupcakes out of this mix.
Bake at 350 for 20-25 minutes. Cool.
Meyer Lemon Cream Cheese Frosting
8 oz softened cream cheese
3 tbsp softened butter
juice from 1/2 a lemon
1-2 tbsp milk
1 1/2 cups powdered sugar
Combine the cream cheese, butter, lemon juice and milk. Beat until creamy. Add the powdered sugar a little at a time until desired consistency is reached.
Garnish with lemon zest.
