Lemon & poppyseed cupcakes

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• joannef

  05 June 2010

  joannef rated and commented on this recipe

  

  Lovely, easy to make cupcakes. Before icing I scoped out a little hole in the top of the cupcake and added a spoonful of lemon curd. Delicious.

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• Stew's

  15 June 2010

  Stew's commented on this recipe

  I made these last night for my girlfriends mums birthday. SHE LOVED THEM!! So easy and quick to make. I got in from work and made them then went round to drop them off. Will i be making them again......i don't think i have a choice! ha

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• paulrubbishcook

  16 June 2010

  paulrubbishcook rated and commented on this recipe

  

  Hi, I made these last night for people at work and they went down a storm. As other people have stated I used half the icing and it still gave plenty for a nice covering of the muffins. Will deffo make these again. Thanks for a great recipe! Oh, and I put sprinkles on them! Check the FB group for a photo!

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• ninnie3073

  18 June 2010

  ninnie3073 rated and commented on this recipe

  

  I've made batches of these three times now and they really go down well. Yesterday I doubled the quantity, put one batch in the oven then realised I had forgotten to include the butter. Disaster, that batch went in the bin! I made another batch, included rosewater instead of the lemon and put pink colouring in the icing with sprinkles on top. Beautiful!

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• sara

  18 June 2010

  sara rated and commented on this recipe

  

  I made these for my daughter's 3rd birthday but was a bit worried they would be a bit 'grown up' for her friends. I have to say they went down very well. The cakes are very light and fluffy and the icing was delicious, although like others have stated there was lots left over and I should have halved these ingredients. Suffice to say I will be making these again very soon.

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• piccililly

  20 June 2010

  piccililly commented on this recipe

  Made these for father's day and oh my word they are super yum. Really should have read the other comments though as there was a lot of the icing left over, so will have to make up another batch to use it all up..at least butter icing keeps for a few days in the fridge. Didn't bother toasting the poppy seeds and I don't think it makes a difference...although please correct me if I am mistaken. Accidentally added the quantity of butter for the icing to the cake....that's what happens when you work straight from the website and forget to scroll back up the page! all it meant was leaving them in the oven a tad longer and of course a few more calories, but nothing was ruined. They look pretty impressive and are certainly a crowd pleaser!

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• laurelbunker

  22 June 2010

  laurelbunker rated and commented on this recipe

  

  Really quick and easy, the cakes are delicious without the icing too. Probably generous with the quantity of icing and I got 14 cakes rather than 12.

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• Juniper

  02 July 2010

  Juniper rated and commented on this recipe

  

  I would love to try these cakes but as I am currently following Weightwatchers I have just pointed the receipe and one cake is already nearly half my daily allowance. There is an awful lot of butter in this recipe - even using half fat butter it is still very high in saturated fat. I was just wondering if anyone had substituted the butter in this recipe for anything else to make it a bit more dieter friendly? How did they turn out?

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• Jester

  03 July 2010

  Jester rated and commented on this recipe

  

  Very simple to make up, no whisk was needed which was handy as burnt mine out the other week. Instead of using butter in the cake mixture I used Stork, I think it makes for a lighter cake, also I put some lemon juice in the batter and used fat free yoghurt. Think these could be really low fat if you used a lemon glace icing on them instead of buttercream.

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• Jester

  03 July 2010

  Jester commented on this recipe

  In answer to Juniper, you could use low fat margerine for the cake instead of stork and the lemon glace icing as suggested?

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• cazzawatto

  10 July 2010

  cazzawatto rated and commented on this recipe

  

  Really easy to make and delicious! I didn't toast the poppyseeds and only made half the icing as previously recommended and it was the perfect amount to ice 12 cakes -YUMMY!

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• sapphire11

  11 July 2010

  sapphire11 commented on this recipe

  Any one tried throwing all the ingredients for the cake into the processor (I love my processor) did it make a difference?

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• MissB

  19 July 2010

  MissB rated and commented on this recipe

  

  Perfect on my first attempt. Lots of compliments and they look really impressive.

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• Titch

  25 July 2010

  Titch rated and commented on this recipe

  

  First time i made cup cakes and they were yummy.

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• Abigail

  31 July 2010

  Abigail rated and commented on this recipe

  

  Really nice cupcakes! It made 27 cupcakes however!!! But they were only smallish. Slightly too much icing too and would use more icing sugar as it was a little bit runny. Other than that, its really easy to make and tastes great!

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• Patricia

  02 August 2010

  Patricia commented on this recipe

  I made these lovely cakes on Saturday for our family fete. Despite the unpromising looking sloppy batter they came out beautifully light and plump - I did add a teaspoon of baking powder - and I won second prize!!

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• GraceW

  20 August 2010

  GraceW commented on this recipe

  I turned this into a 5" tall cake by making triple the recipe and baking them in three 8" round tins instead. It took 50 minutes on 180 instead of the 20-22 minutes. I iced them with a lemon buttercream (had to make lots) and also stuck fresh raspberries in between the layers. It turned out amazing. Very moist and yummy. Will definitely be adding this to my regular bakes.

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• ros recipes

  20 August 2010

  ros recipes rated and commented on this recipe

  

  These were light and fluffy and so easy to make. Will definitely be making them again. My family were very impressed with these cakes because my cakes usually turn out flat and heavy, these however looked like shop bought cakes.

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• Ruby07

  01 September 2010

  Ruby07 rated and commented on this recipe

  

  WOW, what a treat. They turned out perfectly and they were absolutely delicious. I didn't have poppy seeds and couldn't pick them up but they were still amazing. Receipe is so easy to follow and quick to make. They looked so impressive with the frosting and sprinkles. The only down side was that out of a batch of 12 I ate 7 myself !

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• Joey's

  03 September 2010

  Joey's rated and commented on this recipe

  

  Amazing, light and delicious

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

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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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