Gluten-free Oats Lemon Poppy seeds Cupcake + Srikhand Frosting

Name: Gluten-free Oats Lemon Poppy seeds Cupcake + Srikhand Frosting
Total time: 1200 s
Yield: 10 servings
Cuisine: Indian
Ingredients: 2cups/ 160 gms Quick Oats (flour); 1 Tsp Baking powder; 1/4 tsp Baking soda; 1 pinch Salt; 2 tbsps Black Poppy Seeds (you can use white too); 1 Tsp Lemon zest; 3 tbsps Lemon juice; 1/2 Tsp Vanilla Essence/ Extract; 125 gms Brown sugar; 2 tbsps Unsalted Butter @room temperature; 2 tbsps Olive oil; 1/4 cup Plain Yoghurt / Curd @room temperature; 2 tbsps Flaxseed powder; 6 tbsps water @room temperature; 187 gms Chilled Hung Curd (derived from 350 gms Curd); 1/2 cup Chilled Whipped cream; 4 tbsp or as per taste Powdered Mishri/ Rock Candy; 1 tbsp Lemon juice; 1 pinch Lemon Zest; As needed Black Poppy seeds; As needed Lemon Zest (from 1-2 Lemon); as required Lemon Slice (optional)

Jibita Khanna @Jibitakhanna

#rakhi
#cookpadindia
Nowadays cakes and cupcakes are becoming part of every festival and celebration apart from the traditional Indian Sweets and served as Snacks and dessert.
Here is delicious totally Gluten-free Eggfree Oats Lemon Poppy seed Cupcakes with Srikhand Frosting. It has the goodness of flaxseed and olive oil too. The frosting is prepared with Plain Hung curd, small amount of whipped cream is added to give it volume and structure and powdered Mishri is added instead of Sugar, so that everyone can enjoy in a little guilt free Healthy way
My husband enjoys cakes and cupcakes but nowadays is becoming calorie conscious, he loves this Lemon Poppy seed Cupcake but he asked me can I avoid maida and white refined sugar and do something with the frosting, though he has no problem with eggs but I tried to create Eggfree as Rakhi is an auspicious festival and most people observe it as a vegetarian day hence I twiked my regular recipe and created this in a simple way, so that anyone can make.
As for the Srikhand frosting, most of the time I make and love Cream Cheese Whipped cream frosting, so I thought why not try with Hung curd and see but since whipped Hung Curd alone cannot hold it volume and shape, hence a little whipping cream had to be added.

Note : The quantity of Hung curd depends on the quality of the curd, more watery the curd more curd you will require to make it.
#mykitchenexperiment

Jibita Khanna @Jibitakhanna

Note : The quantity of Hung curd depends on the quality of the curd, more watery the curd more curd you will require to make it.
#mykitchenexperiment

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Ingredients

20 minutes plus

10 servings

For Cupcakes
2cups/ 160 gms Quick Oats (flour)
1 TspBaking powder
1/4 tspBaking soda
1 pinchSalt
2 tbspsBlack Poppy Seeds (you can use white too)
1 TspLemon zest
3 tbspsLemon juice
1/2 TspVanilla Essence/ Extract
125 gmsBrown sugar
2 tbspsUnsalted Butter @room temperature
2 tbspsOlive oil
1/4 cupPlain Yoghurt / Curd @room temperature
2 tbspsFlaxseed powder
6 tbspswater @room temperature
Frosting and Decorating
187 gmsChilled Hung Curd (derived from 350 gms Curd)
1/2 cupChilled Whipped cream
4 tbspor as per taste Powdered Mishri/ Rock Candy
1 tbspLemon juice
1 pinchLemon Zest
For Garnishing/ Topping
As neededBlack Poppy seeds
As neededLemon Zest (from 1-2 Lemon)
as required Lemon Slice (optional)

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Steps

20 minutes plus

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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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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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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Jibita Khanna @Jibitakhanna

on August 20, 2021 20:30

http://instagram.com/jibitakhanna_foodiepediaFollow me for my Yummy recipes.....I too will follow you for your Yummy recipes ☺️I cook both veg and non veg recipes keeping in mind the health too.Cooking is my passion, my cooking has no boundaries. I love trying new recipes and recreate recipes as per my taste and available ingredients, wherever I stay and treating my family and friends who inspires me a lot to try something new as they too enjoy the foods prepared by me. Since they love to eat I get inspired to cook and bake.