Lemon and poppy seed cupcakes are perfect for any occasion. These cakes aren't particularly sweet but the fresh lemon juice in the icing gives them a delicious tang. They are simple to make and can be made ahead for lunches, high teas and anything in between.
Preparation Time: 25 mins
Cooking Time: 20 - 25 mins (depending on oven)
Makes: 12 cupcakes
Ingredients 185ml warm milk
50g poppy seeds
1 cup caster sugar
3 eggs (I use Orgran No Egg which works just as well and is convenient because you don't have to have fresh eggs available)
2 cups self raising flour
200g unsalted butter, softened
1 lemon, rind grated, juiced
2 cups icing sugar
Preheat oven to 180 degrees. Line cupcake tin (I used a small muffin tin) with patty pans.
Combine poppy seeds and warm milk in a bowl. Stir and allow to sit for 15 minutes.
Place the caster sugar, eggs, 185g of butter, flour, lemon rind and milk - poppy seed mixture in a mixing bowl.
Using hand or stand mixer, beat on high for 5 minutes until mixture is pale and thick.
Pour into patty pans.
Bake for approximately 20 - 25 mins or until a skewer inserted into the center of a cake comes out clean.
Place on cooling rack to cool.
Whilst waiting for the cakes to cool, melt the remaining butter and place in a mixing bowl with icing sugar and lemon juice. If desired, add a drop or two of yellow food colouring.
Beat with hand or stand mixer until smooth. Drizzle over cakes.