I used my standard size muffin tins but also my mini muffin tins which I hardly ever use! I feel like the contents of a mini muffin or cupcake is just not satisfying. By the time you peel off the paper lining, you have a single bite of cake! Not enough.
I also used my muffin tin that produces a nice muffin top. Now that's a muffin!
After the glaze has cooled and set, it has a nice texture. Smooth on top but still moist & sticky underneath. And a wonderful tartness!
Poppy Seed Cake
3 cups flour
1 1/2 teaspoon salt
1 1/2 teaspoon baking powder
2 1/2 cups granulated sugar
1 1/2 cups milk
1 1/2 cups vegetable oil
2 tablespoons poppy seeds
1 1/2 teaspoons vanilla extract
1 teaspoon almond extract
Preheat oven to 350 degrees. Prepare your pans with spray.
Mix all ingredients in large bowl just until blended. Do not overmix. Pour into pan of your choice and bake until top springs back when lightly touched.
Remove from oven and let cool on a wire rack for 5-10 minutes. Pop out of pan and glaze either when warm or cooled.
Fresh squeezed lemon or orange juice
(I start out with about 3 cups powdered sugar & adjust the liquid till I get the correct consistancy that I'm looking for).