Name: Lemon & poppyseed cupcakes
Prep time: 40 min
Cook time: 22 min
Total time: 1 h
Yield: Makes 12
Cuisine: British
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; 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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Lemon & poppyseed cupcakes

Lemon & poppyseed cupcakes

Sarah Cook

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Makes 12

More effort

Prep: 40 mins

Cook: 22 mins

Plus cooling

A star rating of 4.7 out of 5.350 ratingsRate

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These zesty cupcakes look so gorgeous you won't want to eat them, but once you start you won't be able to stop

Freezable (Can be frozen un-iced)

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal529
fat30g
saturates18g
carbs66g
sugars51g
fibre1g
protein4g
salt0.75g

low

Method

step 1

Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake or muffin cases. Mix the flour, sugar, lemon zest and poppy seeds together in a large mixing bowl. Beat the eggs into the yogurt, then tip this into the dry ingredients with the melted butter. Mix together with a wooden spoon or whisk until lump-free, then divide between the cases. Bake for 20-22 mins until a skewer poked in comes out clean – the cakes will be quite pale on top still. Cool for 5 mins in the tin, then carefully lift onto a wire rack to finish cooling.
step 2

To ice, beat the softened butter until really soft in a large bowl, then gradually beat in the icing sugar and lemon juice. Stir in enough food colouring for a pale lemon colour, then spoon the icing into a piping bag with a large star nozzle.
step 3

Ice one cake at a time, holding the piping bag almost upright with the nozzle about 1cm from the surface of the cake. Pipe one spiral of icing around the edge, then pause to break the flow before moving the nozzle towards the centre slightly and piping a second, smaller spiral that continues until there are no gaps in the centre. Slightly ‘dot’ the nozzle into the icing as you stop squeezing to finish neatly. Repeat to cover all the cakes, then top with sugar decorations or scatter with sprinkles.

Recipe from Good Food magazine, May 2010

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A star rating of 4.7 out of 5.350 ratings

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