Lemon & Poppy Seed Drizzle Cupcakes

by Samantha (follow)
A writer living in South Australia who loves anything creative, cooking and getting out and about.
Dessert (1081)      Kids (743)      Cakes (149)      Cupcakes (79)     
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

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.

Drizzle Icing

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.

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