Lemon & poppyseed cupcakes

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• helensimpson88

  08 August 2011

  helensimpson88 rated and commented on this recipe

  

  Fantastic recipe and not too tricky for a novice baker.

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• Carole

  10 August 2011

  Carole commented on this recipe

  Carmen, instead of butter I used Grapeseed oil. It was fabulous. Carole

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• Sarah79

  11 August 2011

  Sarah79 commented on this recipe

  This recipe was really tasty, the second time I made them I left out the lemon peel and just put extra lemon juice in, only because im not to keen on peel.

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• Sarah79

  11 August 2011

  Sarah79 rated this recipe

  

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• Smiler

  19 August 2011

  Smiler rated and commented on this recipe

  

  This is a great recipe. I have done in about 5 times now and everyone always says how lovely and light the muffins are. The only changes I have made are - I half the ingredients for the butter icing because it makes far too much otherwise and you end up throwing some away and also a new addition to my recipe is that I add lemon curd to the muffin to make it more moist. Add a small spoonful of mixture into the case then a teaspoon of lemon curd then another small spoon of mixture and cook - It's absolutely gorgeous and makes it really moist.....

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• clarekitten

  22 August 2011

  clarekitten rated and commented on this recipe

  

  Perfect professional results every time!

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• clarekitten

  22 August 2011

  clarekitten commented on this recipe

  Perfect professional results every time!

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• clarekitten

  22 August 2011

  clarekitten commented on this recipe

  Perfect professional results every time! Only a quarter of the icing mix is needed.

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• rach

  25 August 2011

  rach rated and commented on this recipe

  

  Love these, always add a extra lemon in the icing just to cut through the sweetness. Look lovely too.

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• nintey

  27 August 2011

  nintey rated and commented on this recipe

  

  These cupcakes are delicious! I love the addition of the poppyseeds, really gave the cakes a nice crunchy and unusual texture. I did 3/4 of the amount of icing and it was enough to top 12 cakes.

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• Pippa

  28 August 2011

  Pippa rated and commented on this recipe

  

  Just lovely! Made to take to work for my birthday and there was a bit of a scramble! They disappeared very quickly with many 'ooh's' and 'aaah's'. My family love them too. Look very professional, taste delicious and are very light. Need to practice this particular icing technique, but quite frankly you could get away with murder on that front - it all looks good!

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• vicki0

  28 August 2011

  vicki0 rated this recipe

  

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• Donna

  29 August 2011

  Donna commented on this recipe

  These are great. I make them for all the kids (and adults) birthdays. Really easy to do and I sometimes drop a raspberrie into each cup cake before I cook so you get one at the bottom....a little surprise. Can easily adjust the recipe to suit what you like. Good texture and rise nicely. Reeally light and fluffy.

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• clara jane

  02 September 2011

  clara jane rated and commented on this recipe

  

  These were really nice and easy recipe to follow. However, the icing was far too runny, impossible to pipe and there was almost double the amount required. Next time we will reduce the icing recipe and not put as much lemon in. Will definitely make again!

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• sarahyoung

  04 September 2011

  sarahyoung rated and commented on this recipe

  

  these are amazing...we leave the poppyseeds out though

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• Meenie

  08 September 2011

  Meenie rated and commented on this recipe

  

  I don't understand why everyone loves this recipe. They werent fluffy and light how cupcakes should be. Also they didn't have enough lemon for me!

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• Meenie

  08 September 2011

  Meenie commented on this recipe

  Also! The icing amount iS perfect unlike what some people have stated. The amount is correct only if you are piping it on like how the photo above shows it to be!

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• Sammy

  09 September 2011

  Sammy rated and commented on this recipe

  

  I had previously tried other recipes but nothing works like this one. They came out light & fluffy for the amount of mixing & blending that was required! If anything, I used 150g of yoghurt (as i bought a 150g pot), and used 2 eggs instead of 3! Did a lemon drizzle topping as well to accentuate the lemon taste. All in all, an amazing recipe!

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• vimcrab9

  10 September 2011

  vimcrab9 rated and commented on this recipe

  

  Super recipe and really simple. I don't like it too sweet so ditched the icing - and these are great as semi-muffins too!

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• LeeLeeRawr

  12 September 2011

  LeeLeeRawr rated and commented on this recipe

  

  tried tested and are very yummy will defo make again

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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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