Lemon & poppyseed cupcakes

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• Joanna

  2010-04-18 20:02:23.289269

  Joanna rated this recipe

  

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• Nicola

  2010-04-19 08:14:23.716342

  Nicola rated and commented on this recipe

  

  Lovely! Very simple to make, come out very light and airy, delicious tasting and they also keep quite well for a few days! They are so good, I'm making them for my wedding!

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• Potatohead

  2010-04-19 16:43:09.573801

  Potatohead commented on this recipe

  Are the eggs large or medium??

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• annamac

  2010-04-19 18:00:32.329701

  annamac rated and commented on this recipe

  

  Cakes turned out really nicely and the lemon in the butter icing made them not too sickly.

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• Morven2

  2010-04-23 16:53:53.416978

  Morven2 rated and commented on this recipe

  

  These are delicious and incredibly easy. Everyone that tried mine loved them. I'll need to bake a batch a week to keep the office happy now!

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• Smilin

  2010-04-24 12:12:33.764627

  Smilin rated and commented on this recipe

  

  I made these instead of a birthday cake for a friends daughter (her twin brother had a chocolate cake from an earlier issue made for him) and they went down a storm. I was told that they were incredibly light and fresh tasting and were very moreish. They looked beautiful and were very simple to make, I am going to try to make them gluten free so that I can sample them myself. Perfect for a girls birthday when you fancy something slightly different.

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• Carmen

  2010-04-26 10:54:08.187996

  Carmen commented on this recipe

  Very quick and easy. Everbody loved them. Wondering if I can make a lighter version substituting some of the butter for something else. Open for suggestions.

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• Carla

  2010-04-30 07:36:55.044244

  Carla commented on this recipe

  I made these for a girly party I had and they went down a storm, easy to make and look very very impressive!! :D In answer to the egg question, i usually buy medium eggs so I'm assuming I made mine with those.

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• Maggie

  2010-05-02 23:13:11.176811

  Maggie rated and commented on this recipe

  

  I made these cupcakes for a bbq last week and it went down a storm. So easy to make, and taste fantastic!!!! Would recommend to everyone to try

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• meryl

  2010-05-06 07:49:16.822817

  meryl commented on this recipe

  great recipe, easy to make, made some for a church cake stall and sold them in minutes with requests for more. Definately a 5* recipe

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• KJ

  2010-05-09 11:58:50.90929

  KJ rated this recipe

  

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• jkarens

  2010-05-10 17:39:50.129529

  jkarens rated and commented on this recipe

  

  Delicious and incredibly easy! Sponge is light and fluffy and the poppy seeds give a great texture!

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• gdit89

  2010-05-13 22:54:25.565771

  gdit89 rated and commented on this recipe

  

  Great recipe, would recommend. However i followed the quantities for the buttercream icing, and found it to make far too much for 12 cupcakes. 400g of butter between 12 cupcakes is a lot; the next time i will cut the icing in half which will keep the butter quantity under 300g. I also used the juice of 2 lemons to make the icing a bit zingier. This was lovely though the icing is a lot thinner as a result.

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• Anneli

  2010-05-15 16:27:11.733467

  Anneli rated and commented on this recipe

  

  Great recipe! Turned out well - although my mixture made about 18 cakes, rather than 12 - more than enough icing, but that was because my icing bag split half-way! How do make the cakes rise straight up - mine kind of went outwards and upwards so didn't exactly look like the picture...! Oh, and I used large eggs. Not sure it makes much difference, but am new to this baking!

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• becky

  2010-05-17 08:47:26.185473

  becky rated and commented on this recipe

  

  someone asked me, 'do you make these professionaly'? Ha, no but that tells you how good people thought they were!

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• Claire.Pie

  2010-05-18 12:12:18.217978

  Claire.Pie rated and commented on this recipe

  

  I made these cakes last week and was really pleased with how they turned out, but I think next time I'm going to split the mixture into maybe 20 smaller cakes rather than 12 as they were just a bit too big to manage!

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• Rocklobster

  2010-05-21 11:49:27.855399

  Rocklobster rated and commented on this recipe

  

  Took some of these to work and so far four people have asked me for the recipe. I also halved the icing, which made enough for twelve large cupcakes, with the added bonus of leaving enough in the bowl for my teenage to eat with a teaspoon!

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• parheff

  2010-05-25 15:12:16.626536

  parheff rated and commented on this recipe

  

  Really lovely cupcakes, nice and simple to make. Would have to agree gdit89 about using two lemons for the icing - I did that and probably could have gone for a bit more (but I love lemon!). Would make them again.

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• Kim

  2010-05-29 18:33:49.501983

  Kim commented on this recipe

  I make these cakes with Doves Gluten Free Flour, with gluten free Baking Powder, and because of a Bovine Dairy intolerance made with Goats yoghurt. Brilliant! I have the pickiest three teenagers in all of Christendom and they never noticed a thing. Scoffed the lot and asked for more. Just remember use different icing if bovine dairy intolerant -try the pistachio cupcake icing with yellow colour instead. Also a spoonful or two of soya milk to avoid the cakes being dry. Gluten Free flour tends to be dry.

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• Ruxandra

  2010-06-04 20:50:04.970541

  Ruxandra commented on this recipe

  Hi! I was browsing through the site and i was wondering how much does "a serving" (per serving) mean? In this case, a cupcake? Thank you

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Ingredients

• 225g self-raising flour
• 175g golden caster sugar
• zest 2 lemons
• 1 tbsp poppy seeds , toasted
• 3 eggs
• 100g natural yogurt
• 175g butter , melted and cooled a little

FOR THE ICING

• 225g butter , softened
• 400g icing sugar , sifted
• juice 1 lemon
• few drops yellow food colouring
• icing flowers or yellow sprinkles, to decorate

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Difficulty and servings

Makes 12

Easily doubled

Preparation and cooking times

Prep 40 mins

Cook 22 mins

Can be frozen un-iced

Ingredients

• 225g self-raising flour
• 175g golden caster sugar
• zest 2 lemons
• 1 tbsp poppy seeds , toasted
• 3 eggs
• 100g natural yogurt
• 175g butter , melted and cooled a little

FOR THE ICING

• 225g butter , softened
• 400g icing sugar , sifted
• juice 1 lemon
• few drops yellow food colouring
• icing flowers or yellow sprinkles, to decorate

Per serving

529 kcalories, protein 4g, carbohydrate 66g, fat 30 g, saturated fat 18g, fibre 1g, sugar 51g, salt 0.75 g

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