Recipe of Homemade Gluten-free Oats Lemon Poppy Cupcakes -Srikhand Frosting-Eggfree

Gluten-free Oats Lemon Poppy Cupcakes -Srikhand Frosting-Eggfree.

You can have Gluten-free Oats Lemon Poppy Cupcakes -Srikhand Frosting-Eggfree using 25 ingredients and 9 steps. Here is how you cook that.

Ingredients of Gluten-free Oats Lemon Poppy Cupcakes -Srikhand Frosting-Eggfree

1. It's of For Cupcakes.
2. You need of cups/ 160 gms Quick Oats (flour).
3. It's of Baking powder.
4. It's of Baking soda.
5. Prepare of Salt.
6. Prepare of Black Poppy Seeds (you can use white too).
7. It's of Lemon zest.
8. It's of Lemon juice.
9. Prepare of Vanilla Essence/ Extract.
10. Prepare of Brown sugar.
11. Prepare of Unsalted Butter @room temperature.
12. Prepare of Olive oil.
13. Prepare of Plain Yoghurt / Curd @room temperature.
14. It's of Flaxseed powder.
15. It's of water @room temperature.
16. It's of Frosting and Decorating.
17. It's of Chilled Hung Curd (derived from 350 gms Curd).
18. It's of Chilled Whipped cream.
19. Prepare of or as per taste Powdered Mishri/ Rock Candy.
20. You need of Lemon juice.
21. It's of Lemon Zest.
22. Prepare of For Garnishing/ Topping.
23. You need of Black Poppy seeds.
24. Prepare of Lemon Zest (from 1-2 Lemon).
25. Prepare of As per requirement Lemon Slice (optional).

Gluten-free Oats Lemon Poppy Cupcakes -Srikhand Frosting-Eggfree instructions

1. Dry roast the Black Poppyseeds for 5-10 minutes till you get a nutty smell and let it cool to room temperature. Grind the flaxseeds & make a slurry of the it with water and keep until gel forms. Grind the oats also into flour. Zest and squeeze the lemon juice. Let all ingredients be an room temperature. Pre heat the oven at 180°C and put liners & make the cupcake tray ready. Mix all the dry ingredients, black poppy seeds, lemon zest along with Oats flour in a bowl except the brown sugar..
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3. Whisk the soaked flaxseed slurry, butter, oil, curd and brown sugar first along with vanilla extract/ essence until everything is incorporated. Then add the oats flour mixture and fold in to make a smooth batter. With the help of a ladle / scoop distribute the batter in cupcake tray with liners. Bake for about 20 minutes in the preheated oven or until a skewer inserted comes out clean. Once done cool it completely on a wire rack before you do the frosting..
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5. Prepare the Hung curd one day in advance, put it in a Seive and keep it above a bowl, the Seive should not touch the bottom of the bowl, so take a bowl which is a bit smaller in diameter than the seive give enough space for the water to collect so that the drained and collected water doesn't touch the Seive's bottom,otherwise you will not get a good Hung curd, it will be watery, it should be a solid lump and look like fresh mozzarella cheese. You can press the curd with something heavy..
6. For Srikhand Frosting : Once the cupcakes cools down completely prepare the frosting. Ground the Mishri to fine powder. With wire whisk of the KitchenAid stand mixer or electric hand blender, whisk the Hung curd with grounded Mishri powder till it's light and fluffy, in between scrap the bowl as and when required & add zest and lemon juice in between the whisking process. After that add the chilled whipping cream and whisk again till it forms stiff peak..
   
7. Put it in a piping bag with a nozzle of your choice. Frost and decorate the cupcakes the way you want. Sprinkle and decorate with more roasted black poppy seeds and lemon zest. Your cupcakes are ready to be served! Note: If not consuming immediately, keep it in fridge..
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Judul: Recipe of Homemade Gluten-free Oats Lemon Poppy Cupcakes -Srikhand Frosting-Eggfree
Rating: 100% based on 788 ratings. 5 user reviews.
George Walborn

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