Lemon & poppyseed cupcakes

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• Joanna

  18 April 2010

  Joanna rated this recipe

  

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• Nicola

  19 April 2010

  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

  19 April 2010

  Potatohead commented on this recipe

  Are the eggs large or medium??

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• annamac

  19 April 2010

  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

  23 April 2010

  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

  24 April 2010

  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

  26 April 2010

  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

  30 April 2010

  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

  02 May 2010

  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

  06 May 2010

  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

  09 May 2010

  KJ rated this recipe

  

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• jkarens

  10 May 2010

  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

  13 May 2010

  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

  15 May 2010

  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

  17 May 2010

  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

  18 May 2010

  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

  21 May 2010

  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

  25 May 2010

  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

  29 May 2010

  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

  04 June 2010

  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 4.0g, carbohydrate 66.0g, fat 30.0 g, saturated fat 18.0g, fibre 1.0g, sugar 51.0g, salt 0.75 g

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