lumicero/recipes-ing2inst huggingface dataset:
Title: Lucky Lemon Bundt Cake
Ingredients:
- 1 plain soymilk
- 2 lemon zest
- 1/2 fresh lemon juice
- 1 1/4 canola oil
- 1/2 all-purpose flour
- 3 1/2 baking powder
- 1 1/2 baking soda
- 3/4 salt
- 3/4 egg substitute
- 1 roasted cashews
- 1 1/2 light coconut milk
- 1/3 vanilla extract
- 1/3
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Mix the soymilk, zest, and lemon juice.
3. Allow the mixture to sit for 5 minutes.
4. Mix in 1 1/4 cup agave nectar and oil.
5. In a separate bowl, whisk the flour, baking powder, baking soda, egg replacer and salt.
6. Mix the above wet and dry ingredients together, and pour into greased bundt pan.
7. Bake for about one hour, until golden brown.
8. Let cool completely before turning the cake out of the pan.
9. Mix icing ingredients (cashews, coconut milk, vanilla extract, 1/3 cup agave nectar) in blender, strain, and ice the cooled cake.
Title: Easier Stabilized Whipped Cream
Ingredients:
- 1 heavy whipping cream
- 1 Jello Instant Vanilla Pudding Mix
- 1 vanilla extract
- 1/3 confectioners' sugar
Instructions:
1. Put all the ingredients in a large mixing bowl.
2. Mix on low speed until ingredients are combined.
3. Mix on high speed until soft peaks form, scraping sides of bowl often.
4. Store tightly covered in the refrigerator for up to 3 days.
Title: Orange Flan With Raspberry Coulis
Ingredients:
- 10 eggs
- 9 oranges
- 250 sugar
- 1 raspberries
- 100 sugar
- 2 Grand Marnier
- 1
Instructions:
1. Place the 4 tbs sugar in an ovenproof 6"round pan. Ladle pan around to distribute the sugar evenly. Place the pan over low heat on the stove burner. Let the sugar melt and DO NOT stir. When it begins to turn a caramel color, you can tip the pan slightly to redistribute caramel. Once all sugar is melted and it has turned golden brown, the caramel is ready. Set aside.
2. Heat oven to 300 degrees.
3. Zest one orange. Juice this orange as well as the remaining 8.
4. Place eggs and remaining sugar in a large bowl. Beat with a wire whisk until pale and thick. Add the orange zest and juice. Beat until well combined.
5. Place the prepared pan inside a larger one. Pour the egg and orange mixture into the caramel covered pan. Pour hot water into the larger pan, to create a water bath. Cover both pans loosely with foil and place in hot oven. Bake for 40 minutes or until set. Remove the pan with the flan from water bath and place on a rack to cool.
6. Meanwhile, make coulis:.
7. Bring the whipping cream and sugar to a boil in a small saucepan. Remove from heat and add the raspberries and Cointreau. Pass through a fine sieve. Let cool.
8. Unmold flan onto a serving platter and serve with the coulis.
Title: Pecan Graham Cracker Crust
Ingredients:
- 2 pecans
- 4 -6 dates
- 1 maple syrup
- 2 raw honey
- 1 carob powder
- 2 cinnamon
- 1 nutmeg
- 1 vanilla
- sea salt
Instructions:
1. Soak one cup of the pecans in two cups fresh water for 2-4hours. Drain and rinse.
2. In a food pressor, chop a cup of pecans into a fine meal. Set aside.
3. Chop soaked pecans into a fine meal.
4. Cut or break the dates into pieces. If the dates are dry or very firm, soak them in 1/2 cup fresh water for 5 minutes to soften.
5. Add date pieces, maple syrup or honey, carob,.
6. cinnamon, nutmeg, vanilla, if using, and seas salt to the ground soaked pecans and chop until well mixed.It may be necessary to scrape the sides of the food processor with a rubber spatula and continue to chop for a thorough consistency.
7. Add the ground dry pecans and chop until well mixed.
8. The dough should by crumbly but sticky enough to hold a shape when shaped.
9. Press the dough evenly into a pie plate or turtle pan. It is best to press the dough to the sides of the plate or pan first, then press into the bottom for even depth.To scallop the edge of the crust:.
10. Use the thumb and forefinger of your dominant hand yo pinch the edge of the dough successively around the rim of the plate or pan. Use the forefinger of your other hand to press the pinches to keep them neat and orderly.
11. Fill, frost and serve with love.
Title: Pineapple Upside-Down Cake
Ingredients:
- 1 pineapple rings
- 1/2 light brown sugar
- 3 butter
- 1 sugar
- 1/3 canola oil
- 3/4 soymilk
- 1 milk
- 1/2 all-purpose flour
- 2 whole wheat flour
- 3 baking powder
- 1/2 eggs
- 1/2 ground cardamom
- 1/2 ground ginger
- cinnamon
Instructions:
1. Preheat oven to 375 degrees F.
2. Melt butter and pour onto a round dip baking pan. Pour brown sugar over the top and arrange pineapple rings over the sugar.
3. Mix remaining ingredients together except egg whites. Fold egg whites previously beaten stiff to the batter.
4. Pour mixture into the pan and bake for about 40-50 minutes depending on the oven. Let cake cool in the pan for about 5 minutes.
5. Turn cake upside down onto a plate and let it stand like that so that juices run down the cake for about 1 minute and then remove the pan. Eat warm or cool down for consumption.
Title: Chocolate Orange Cake
Ingredients:
- 1 eggs
- 1 1/3 orange zest
- 1/2
- 3
- 1
Instructions:
1. Preheat oven to 350. Grease and flour 2 9 inch round cake pans.
2. Place all ingredients in mixing bowl, and mix at low speed for about 1 minute, scraping bowl constantly.
3. Increase mixer speed to medium and beat for 2 minutes more, or until batter is well mixed.
4. Pour into pans and bake for 28-32 minutes, or until tests done.
5. Cool in pans for about 10 minutes, then remove from pans and cool completely before frosting.
Title: Healthy Cowgirl Cookies
Ingredients:
- 1/2 butter
- 1/2 margarine
- 1 low-fat yogurt
- 1/2 brown sugar
- 2 eggs
- 1 all-purpose flour
- 1/2 whole wheat flour
- 1 baking soda
- 1 cinnamon
- 1 vanilla extract
- 3 oats
- 1 dried cranberries
- 1 sweetened flaked coconut
- 1 walnuts
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Beat butter, yogurt, sugar and sucanat together.
3. Mix in eggs.
4. Slowly add flours, and baking soda.
5. By hand mix in remaining ingredients.
6. Drop by rounded tablespoon onto ungreased cookie sheet.
7. Bake 11-12 minutes.
8. Remove from sheet promptly and let cool on cookie rack.
Title: Frozen Fruit Salad
Ingredients:
- 2 cream cheese
- 1 mayonnaise
- 1 heavy cream
- 1/2 red maraschino cherry
- 1/2 maraschino cherry
- 2 1/2 crushed pineapple
- 2 1/2 marshmallows
Instructions:
1. Combine cheese and mayonnaise, blend until smooth.
2. Fold in whipped cream, fruit, and marshmallows.
3. Pour into 1-quart refrigerator tray.
4. Freeze until firm.
Title: Summer Berry Cake
Ingredients:
- 175 sugar
- 6 eggs
- 1 orange
- 1 orange flower water
- 175 self-raising flour
- 570 berries
- 300 yogurt
- 200 yogurt
- 1 vanilla
- 2 icing sugar
- 6
Instructions:
1. Preheat the oven to 180C/Fan 170C/Gas 4. Warm the sugar in a heatproof dish in the oven for 10 minutes while the oven is preheating. Meanwhile, fill a large bowl with hot water. Then tip out the water and dry the bowl. Break the eggs into the bowl, add the orange zest and orange flower water and pour in the warm sugar. Using an electric hand whisk on a high speed, whisk the mixture for 8 minutes, until it is thick and creamy. Gently fold in the flour.
2. Pour the mixture into the tin. Bake on the centre shelf of the oven for 35 minutes, then remove and leave the cake to cool for 10 minutes before running a knife around the edge and turning on to a cooling rack. Peel off the base paper and leave to cool completely.
3. For the filling and topping, mix together the yoghurts, the seeds from the vanilla pod and the icing sugar. Cut the cake in half horizontally. Spread the cut side of the bottom half with the jam followed by half of the yoghurt mixture, and put the other half of the cake on top. Spread the remaining yogurt mixture on top of the cake and arrange the berries on top of that.
4. You can make the sponge up to 1 day ahead, if kept in an airtight tin. Or fill and keep it in a cool place up to 2 hours before serving. The unfilled cake can be frozen.
5. To make a Union flag design, you'll need nine strawberries and 200g blueberries. Halve six of the strawberries and quarter the rest. Arrange in the design of the Union flag.
Title: Mrs. Zeger's Chocolate Passover Cake
Ingredients:
- 10 eggs
- 14 sugar
- 6 bittersweet chocolate
- 2 walnuts
Instructions:
1. Preheat oven to 350 degrees F.
2. Beat the egg yolks and sugar until very thick and lemon colored.
3. Stir in the chocolate.
4. Fold in the nuts.
5. Beat the egg whites until stiff but not dry and fold into the chocolate-nut mixture.
6. Turn into a greased 10 inch spring form pan.
7. Bake 1 hour or until the center springs back when lightly touched with the finger tips.
8. Cool in the pan.
Title: Oreo Cookie Cupcakes
Ingredients:
- 1 water
- 1 1/4 canola oil
- 1/4
- 3
- 1
- 16
- 1/4 - 1/2
Instructions:
1. In a large mixing bowl, combine the cake mix, water, oil and egg whites. Beat on low speed until moistened, then beat on high for 2 minutes.
2. Gently fold in cookie crumbs (1 cup).
3. Fill paper lined muffin cups 2/3rds full.
4. Bake at 350F for 18-22 minutes or until a toothpick will come out clean.
5. Cool for 10 minutes before removing to wire racks to cool completely.
6. Frost cupcakes and sprinkle with additional crushed cookies.
Title: Chocolate Mousse Charlotte
Ingredients:
- 2 instant chocolate pudding mix
- 2 ladyfingers
- 2 milk
- 1 heavy cream
Instructions:
1. Line a springform pan bottom and sides with ladyfingers (about 1-1/2 packages).
2. Follow directions on pudding mix, using 2 cups of milk.
3. Add cream (which replaces the other 2 cups of milk on the package directions).
4. Beat until thick with heavy peaks.
5. Pour into ladyfinger-lined pan and let set.
6. If you like, finish off top with additional whipped cream.
Title: Peanut Butter Cookiecups
Ingredients:
- 3 flour
- 3/4 baking soda
- 3/4 salt
- 1/2 cinnamon
- 1 butter
- 3/4 sugar
- 1 brown sugar
- 1 vanilla
- 1 egg
- 1 confectioners' sugar
- 1 cream cheese
- 1 1/2 unsalted butter
- 1 creamy peanut butter
- 1/2
- 1
Instructions:
1. Mix and set aside flour, baking soda, salt, and cinnamon.
2. In large bowl, mix butter, sugar, brown sugar, and vanilla. Add egg and egg white to mixture.
3. Gradually add in flour mixture and mix until incorporated.
4. Drop about 1 tbsp of the dough into a greased or lined cupcake pan and press along bottom and sides. Place one peanut butter cup in the pan and then top with about another tbsp of dough.
5. Bake at 350 degrees for 15-18 minutes.
6. For the frosting, Combine all ingredients with an electric mixture until smooth and creamy.
7. Using a plastic bag or piping bag, pipe frosting onto the tops of the cookie cups.
8. Melt the chocolate chips and using a spoon, drizzle over the cup cookies.
Title: Honey Glazed Oatastic Cookies
Ingredients:
- 2 1/2 white whole wheat flour
- 2 1/2 whole wheat pastry flour
- 1 1/2 baking soda
- 1 1/4 baking powder
- 1 kosher salt
- 1/2 granulated sugar
- 1 brown sugar
- 1 dark brown sugar
- 2 unsalted butter
- 3 eggs
- 1 vanilla
- 4 rolled oats
- 2 1/4 quick oats
- 1/4 raisins
- boiling water
- honey
Instructions:
1. Whisk together the flours, soda, powder and salt thoroughly in one bowl.
2. Boil water and pour it over the raisins in a bowl or cup. Allow them to soak while you follow the rest of the steps.
3. Heat the butter until almost melted (some can still be solid if desired).
4. Cream in sugars until thoroughly blended and almost whipped.
5. Add eggs one at a time, beating in thoroughly after each egg.
6. Add vanilla and creamer, beating in thoroughly. The batter will be very liquidy.
7. Slowly add the flour mixture in two to four batches, blending slowly and thoroughly.
8. Stir in the oats carefully.
9. Stir in raisins or other additions.
10. For large, softer cookies, chill dough for 30 minutes to one hour. If not, grease baking sheets and preheat oven to 350°.
11. Scoop cookies onto sheet and flatten with spoon or back of your hand. This dough makes excellent very large cookies, so I suggest an ice cream scoop for the dough.
12. Heat honey in microwave so it is easier to work with. Use care or a brush to cover the tops of the cookies with honey.
13. Bake each batch 12- 20 minutes or until done.
Title: Chewy Chocolate Chip Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 wheat gluten
- 2 baking soda
- 2 salt
- 1/2 butter
- 1 granulated sugar
- 3/4 brown sugar
- 1/2 vanilla extract
- 1 egg
- 1
Instructions:
1. Mix butter and sugars until thoroughly combined.
2. Beat in egg, yolk and vanilla until combined.
3. Add dry ingredients and mix thoroughly.
4. Stir in chips.
5. Roll dough into log and cut into 1/4 cup discs. Refrigerate till very firm.
6. Bake on Silpat silicone baking sheet liners at 325 for 21 minutes or until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy. Do NOT overbake! Cookies will appear to be underbaked when removed from the oven.
7. Cool cookies on silpat sheets until cool. Store in air tight container.
Title: Ultimate Chocolate Sundaes
Ingredients:
- 8 water
- 1/3 granulated sugar
- 1/4 pears
- 1/4 butter
- 4 granulated sugar
- 3 vanilla ice cream
- 2
- 1
Instructions:
1. In a small saucepan combine the chocolate, water, and 1/4 cup sugar. Melt chocolate over low heat, stirring slowly and constantly. Stir in pear liqueur or nectar. Set aside to cool slightly.
2. Peel the pears, if desired; cut into quarters.* In a large skillet melt butter. Add pear quarters; cook over medium heat about 12 minutes or until browned and tender, turning once. Add the 2 tablespoons sugar stirring gently until sugar is dissolved and pears are glazed.
3. To assemble: Place scoops of ice cream in bottom of 8 individual bowls. Spoon two pear pieces and some sauce around ice cream in each bowl. Top with chocolate sauce. Makes 8 servings.
4. *Note: If using large pears, use only 2 pears and cut into fourths.
Title: Traditional Parkin
Ingredients:
- 100 butter
- 125 black treacle
- 100 honey
- 225 plain flour
- 100 ground ginger
- 1 baking powder
- 1 light brown sugar
- 100 bicarbonate of soda
- 1 milk
- 50
Instructions:
1. Preheat the oven to 325F, and grease and line a 10in square cake tin with baking parchment. Heat the butter, treacle and honey together in a saucepan over a low heat until melted.
2. Meanwhile, combine all the dry ingredients except the bicarbonate of soda in a bowl.
3. Stir the bicarbonate of soda into the warm milk until it dissolves. Pour the milk over the dry ingredients and mix well, then add the melted treacle mixture and stir again to thoroughly combine.
4. Pour into the prepared tin and bake for 50 minutes, or until just firm to the touch. Remove from the oven and leave to cool completely in the tin. It will sink slightly in the middle as it cools.
5. Remove from the tin and place in an airtight container or wrap in foil or clingfilm.
6. Store in a cool, dry place. To serve, cut into 16 squares.
Title: Lavender Raspberry Vegan Cake
Ingredients:
- 2 dates
- 1/2 oats
- 1/2 apricot
- 2 cinnamon
- 1/4 peanuts
- 4 bananas
- 1/2 cashews
- 1/2 bananas
- 10 mixed berry
- 3 -4 dates
- 1/2
- 4
Instructions:
1. Base- for the base blend 2 cups of dates apricots cinnamon oats and peanuts, once mixture forms lay out at the bottom of your cake tin and place in fridge for 30 minutes
2. Banana Lavender layer- Place banana, Cashews, Coconut water, and lavender leaves in blender and mix until it forms a past consistency you can add more lavender leaves if you desire, once all ingredients are blended pour onto of the base and put in the freezer for 1 hour
3. Berry lavander layer- Mix bananas, berries and dates in blender until it forms a past and add some lavender for flavour once the mixture is ready pore into the cake tin and put cake in the freezer for about six hours
4. Take cake out of the freezer and top with peanuts and lavender then enjoy!
Title: South African Marshmallow Dessert
Ingredients:
- 1/2 marshmallows
- 1/2 vanilla
- 1 salt
- 1
- 1/4
Instructions:
1. (Although I give directions as I found it, I think this would make great individual desserts in pretty glasses, decorated with chocolate swirls on top).
2. Spray a tart plate with nonstick spray.
3. Cut the marshmallows into smaller pieces, and put in a heavy-bottomed pot with the orange juice and vanilla.
4. Heat and stir constantly, until the marshmallows start melting. Do not boil! You only want them to melt completely. Add and stir in the vanilla.
5. Remove from heat and cool to lukewarm.
6. Beat the cream until stiff, adding the salt, and then fold into the marshmallow mixture.
7. Scrape into prepared plate, and leave in fridge to set.
8. (I would suggest using only white marshmallows and not add the pink ones. The recipe suggests serving the dessert with custard or ice cream. Seems to me a chocolate sauce might be better).
Title: Strawberry Cobbler
Ingredients:
- 1/2 sugar
- 1 cornstarch
- 1 water
- 3 fresh strawberries
- 2 butter
- 1 flour
- 1 1/2 baking powder
- 1/2 salt
- 3 butter
- 3/4 half-and-half
- 1/4 butter
- 1/4 dark brown sugar
Instructions:
1. Preheat oven to 400º. Grease 2 quart baking dish with butter.
2. In a medium saucepan, combine sugar, cornstarch, water, and strawberries. Cook over medium heat, stirring constantly, until thick and hot. Pour mixture into the prepared baking dish. Dot with 2 tablespoons butter.
3. Dough: In a bowl, combine flour, baking powder and salt. Blend in 3 tablespoons butter. Stir in half and half. Mixture will be soft. When you spoon dough onto the berries, it will probably sink to the bottom. Just try to spread as best you can. It comes out good in the end.
4. Bake for about 20 to 25 minutes in the oven. When almost done, mix the 1/4 cup butter and 1/4 cup brown sugar and heat them in a saucepan or in the microwave. When heated, brush it on top of the cobbler and bake another 5 to 10 minutes.
Title: Chocolate Cupcakes
Ingredients:
- 1 Philadelphia Cream Cheese
- 1 butter
- 1 margarine
- 1/2 icing sugar
- 4 Cool Whip
- 1
Instructions:
1. Prepare cake mix and bake as directed ont he package, blending dry pudding mix into the batter before spooning into prepared muffin cups.
2. Allow to cool.
3. Beat cream cheese and butter in a large bowl.
4. Gradually beat in sugar.
5. Whisk or fold in Cool Whip.
6. Spoon 1 - 1 1/2 cups of cream cheese mixture into a small freezer resealable plastic bag: Seal bag.
7. Poke a hole in the top of each muffin being carefull not to go through to the bottom.
8. Cut small corner off the bottom of the bag. Insert tip / open of the bag into the top of each cupcake and pipe cream cheese mixture in.
9. Frost cupcakes with remaining frosting.
10. Top with chocolate curls.
Title: Carrot-Pineapple Cake With Buttermilk Glaze
Ingredients:
- 2 flour
- 2 1/4 baking soda
- 2 cinnamon
- 1 nutmeg
- 1/2 salt
- 3 eggs
- 1 white sugar
- 1 brown sugar
- 3/4 buttermilk
- 3/4 carrots
- 2 crushed pineapple
- 3 walnuts
- 1 raisins
- 1 1/2 sugar
- 3/4 baking soda
- 1 butter
- 1 1/2 buttermilk
- 1/2 light corn syrup
- 1/2 vanilla
- 1
- 1 1/2
Instructions:
1. Set oven to 350 degrees F.
2. Grease a 13 x 9-inch baking dish.
3. In a bowl beat eggs with sugar, oil, buttermilk and vanilla for about 5 minutes (beat for 5 minutes, no less!).
4. In another bowl mix together flour, baking soda, cinnamon, nutmeg and salt; add to the egg mixture beating at low speed until blended.
5. Fold in carrots, drained pineapple, raisins (if using) and walnuts; mix with wooden spoon until combined.
6. Transfer to prepared baking dish.
7. Bake for about 30 minutes.
8. Remove from oven and cover the pan loosley with foil to prevent excess browning.
9. Return to oven and bake for another 12-13 minutes more, or until the cake tests done.
10. To make the buttermilk glaze; in a heavy saucepan bring the sugar, baking soda, butter, buttermilk and corn syrup to a boil over medium-high heat.
11. Cook for about 4 minutes or until the mixture is golden brown.
12. Remove from heat and stir in vanilla.
13. Drizzle the buttermilk mixture glaze over the cake.
14. Cool completely in the pan then frost with cream cheese icing.
15. Delicious!
Title: Coco Pop Banana Sticks
Ingredients:
- 1/2 bananas
- 300
- 2 1/2
- 12
- 6
Instructions:
1. Pre-heat oven to 180°C.
2. Place the coconut onto a baking tray on the middle to top shelf of the oven and allow coconut to turn golden brown, remove from oven and cool.
3. Place the chocolate into a medium bowl and place in the microwave for 1 minute, stir well and return to the microwave another minute.
4. Mix the Kellogg's® Coco Pops® and the coconut together and put onto a plate.
5. Push the popsicle sticks into the base of the bananas and quickly dip in the warm chocolate, roll the banana in the Kellogg's® Coco Pops® and the coconut and place onto a baking sheet lined with greaseproof paper.
6. Refrigerate until required; allow to stand 5 minutes before serving.
Title: Mostaccioli Cookies
Ingredients:
- 2 flour
- 1/2 butter
- 1/2 sugar
- 1/2 egg
- 1 milk
- 1 cinnamon
- 1/3 ground nutmeg
- 1/4 ground cloves
- 1/4 ground black pepper
- 1/4 baking powder
- 1/4 baking soda
- 1/2 confectioners' sugar
- 1/2
- 3
- 1 1/4
Instructions:
1. Directions.
2. tPrepare Dough: Preheat oven to 400 degrees F. In medium bowl, combine flour, cocoa, roasted almonds, cinnamon, nutmeg, cloves, baking powder, baking soda, and pepper. In large bowl, with mixer at low speed, beat granulated sugar with butter until blended, occasionally scraping bowl with rubber spatula. Increase speed to high; beat until light and creamy. At low speed, beat in egg. Alternately beat in flour mixture and milk, beginning and ending with flour mixture, just until combined, occasionally scraping bowl.
3. tWith cocoa-dusted hands, shape dough by level tablespoons into 1-inch balls. Place balls, 2 inches apart, on ungreased large cookie sheet. Bake cookies 7 to 9 minutes or until puffed (they will look dry and slightly cracked). Transfer cookies to wire rack to cool. Repeat with remaining dough.
4. tChocolate Glaze: When cookies cool, in medium bowl, with wire whisk or fork, gradually mix cocoa with 1/4 cup boiling water until smooth. Gradually stir in confectioners' sugar and blend well. Dip top of each cookie into glaze. Place cookies on wire rack set over waxed paper to catch any drips. Immediately sprinkle cookies with decors. Allow glaze to set, about 20 minutes. Store cookies, with waxed paper between layers, in tightly covered container at room temperature up to 3 days, or in freezer up to 3 months.
Title: Lemon-Poppy Seed Cupcakes
Ingredients:
- 1 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1/4 baking soda
- 2 margarine
- 1 olive oil
- 1/2 granulated sugar
- 1 egg
- 1 lemon peel
- 2 buttermilk
- 1/2 poppy seeds
- 2 confectioners' sugar
- 1/3 fresh lemon juice
- 2
Instructions:
1. With oven rack in center of oven, pre-heat oven to 350°F Line a twelve 2 1/2-inch muffin pan with paper liners and set aside.
2. In a large mixing bowl combine flour, baking powder, salt, and baking soda. Set aside.
3. In a large mixing bowl on medium speed beat margarine and oil together until well combined. Slowly add granulated sugar; beat until light and creamy. Add one large egg, then egg white, combining well after each addition. Blend in lemon zest.
4. Fold flour mixture and buttermilk alternately into egg mixture. Begin and end with the flour mixture. Stir in poppy seeds.
5. Spoon batter into prepared muffin pan. Bake cupcakes until golden brown approximately 20 to 22 minutes, or until a toothpick inserted in the middle comes out clean. When cool enough to handle remove from pans and finish cooling on a wire rack. These cupcakes can also be made ahead. Cool and wrap cupcakes well in plastic wrap, place in resealable plastic storage/freezer bags and freeze up to 1 month. Before adding lemon glaze,thaw cupcakes.
6. Lemon glaze: In a small mixing bowl ombine confectioners' sugar and lemon juice and stir until smooth. Drizzle or spread over cooled cupcakes.