Lemon & poppyseed cupcakes

Latest comments and suggestions

Results 181-200

• Allie

  27 November 2011

  Allie commented on this recipe

  My 13 year old daughter has just made a batch of these using Muffin cases .. result? .. 12 perfect lemon cup cakes. Even before the icing they look gorgeous. She made them without using the Poppyseeds .. Not only do these cakes look good, they taste amazing!! We all think that the actual cake mixture itself is good enough to eat without the topping - it creates a beautiful light, airy cakes.Really good!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Guzi

  29 November 2011

  Guzi rated and commented on this recipe

  

  Moist and Delicious

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sarahni

  11 December 2011

  Sarahni rated and commented on this recipe

  

  So easy to make and absoloutely gorgeous! I added the yoghurt/egg mix and melted butter seperately to prevent it curdling. Yum yum yum!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• jo

  19 December 2011

  jo rated and commented on this recipe

  

  made these for cake day at work recieving comments such as awesome, immense and wonderful. just doing a batch for husband to take to work and also my daughter. sprinkled edible glitter on top for a festive feel.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Vixter

  19 December 2011

  Vixter rated and commented on this recipe

  

  Marvellous! We loved these little cakes, doubled up on the poppy seeds though :)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Vixter

  19 December 2011

  Vixter commented on this recipe

  Marvellous! We loved these little cakes, doubled up on the poppy seeds though :)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Hana

  25 December 2011

  Hana rated and commented on this recipe

  

  Yummy! needed to use more icing sugar in the butter icing though!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• FawsiyaM

  01 January 2012

  FawsiyaM rated and commented on this recipe

  

  the cupcake was so very moist and light. the icing i halved as suggested by previous reviewers, i also halved the batter to make 12 standard cupcakes instead of 12 large cupcakes, i'm now using the batter to make chocolate chip cupcakes instead.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Fluffysammy

  05 January 2012

  Fluffysammy rated and commented on this recipe

  

  have just finished icing these and so eatting one now, yummy is all i can say :-) i made mine using gluten free as always do and i sprinkled some toasted coconut on the top to make them prettier :-)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Mandy

  19 January 2012

  Mandy rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sowmya

  02 February 2012

  Sowmya rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• debbo30

  04 February 2012

  debbo30 commented on this recipe

  We tried this recipe and they turned out beautiful, my children only eat chocolate based cakes so thought these were different and they really enjoyed them! Am making another batch soon these went down a treat!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Suzysue

  14 February 2012

  Suzysue rated and commented on this recipe

  

  Lovely light cakes with a nutty texture ( I did not toast my poppy seeds). I used stork margarine for the cakes and I cant believe its not butter for the icing with the juice of both lemons as mentioned by other keen cooks. My mixture made 14 cakes but I think you could get 16 out of it. I used an icecream scoop to divide my mixture into the cases and decorated the finished cupcakes with wafer daisies or dark chocolate hearts ( especially for Valentines Day!!) Would be nice topped with lemon drizzle ( caster sugar and lemon juice poured on to the cupcakes when they come out of the oven) Going to make them for Mothers Day too.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• PinkFluffyChic

  23 February 2012

  PinkFluffyChic rated and commented on this recipe

  

  Absolutely delicious cupcake recipe. I added a squeeze of lemon juice into the cake mix (I like my cakes lemony!) and they turned out light and yummy. I only made half the quantity of icing but with one whole lemon. Mixture was a bit too runny so had to keep adding icing sugar to get it the right consistency. All in all, a very good cupcake recipe and I am making some more today!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• stpno5

  24 February 2012

  stpno5 commented on this recipe

  Regarding egg size, I clicked on the word eggs in the recipe and it takes you to a page which says that all recipes on this website are made with large eggs unless otherwise stated. I'm going to try this recipe and rate it later!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Karen

  16 March 2012

  Karen commented on this recipe

  I made these this morning after trying another recipe I picked up on a card in Waitrose. These are far far superior. Very light. I followed the recipe exactly and baked for 22mins. Good Food recipes always deliver the goods!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• justine

  22 March 2012

  justine rated and commented on this recipe

  

  made these yesterday and omg they were absolutly delishous :) im not a huge lover of lemony tasting cakes but this recipe has won me over thats how good it is. i recon my cupcake cases were a medium size and i managed to fill 12 generously, i also left out the poppy seeds but will try with one day just to see what theyre like with them included. not much else to coment about exept that everybody should try these even non lemon loving people like me :)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Scrumptious Buns

  23 March 2012

  Scrumptious Buns commented on this recipe

  I used this recipe recently for a wedding cupcake tower, I replaced the gluten ingredients with gluten free and they were delicious! I also added a few more Poppyseeds than the recipe said, just to taste really. Would definitely make these again - will be added to my repertoire!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• mitalmig

  06 April 2012

  mitalmig rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Needy4cache

  09 April 2012

  Needy4cache commented on this recipe

  These made great Easter gift cupcakes, I took the advice from previous commenters and made only 1/2 the icing and it was plenty - still piped icing successfully on to each of the 12 cakes. I also didn't buy food colouring as I was feeling thrifty so the icing was pale but looked great. Delicious.....they'll be made again!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/470636/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.