Steps to Make Award-winning 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 achieve that.

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

1. You need of For Cupcakes.
2. It's 2 of cups/ 160 gms Quick Oats (flour).
3. It's 1 Tsp of Baking powder.
4. Prepare 1/4 tsp of Baking soda.
5. It's 1 pinch of Salt.
6. It's 2 tbsps of Black Poppy Seeds (you can use white too).
7. It's 1 Tsp of Lemon zest.
8. You need 3 tbsps of Lemon juice.
9. It's 1/2 Tsp of Vanilla Essence/ Extract.
10. It's 125 gms of Brown sugar.
11. You need 2 tbsps of Unsalted Butter @room temperature.
12. Prepare 2 tbsps of Olive oil.
13. It's 1/4 cup of Plain Yoghurt / Curd @room temperature.
14. You need 2 tbsps of Flaxseed powder.
15. You need 6 tbsps of water @room temperature.
16. Prepare of Frosting and Decorating.
17. Prepare 187 gms of Chilled Hung Curd (derived from 350 gms Curd).
18. It's 1/2 cup of Chilled Whipped cream.
19. Prepare 4 tbsp of or as per taste Powdered Mishri/ Rock Candy.
20. Prepare 1 tbsp of Lemon juice.
21. It's 1 pinch of Lemon Zest.
22. Prepare of For Garnishing/ Topping.
23. You need As needed of Black Poppy seeds.
24. It's As needed of Lemon Zest (from 1-2 Lemon).
25. You need 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: Steps to Make Award-winning Gluten-free Oats Lemon Poppy Cupcakes -Srikhand Frosting-Eggfree
Rating: 100% based on 788 ratings. 5 user reviews.
George Walborn

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