Lemon & poppyseed cupcakes

Lemon & poppyseed cupcakes

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(250 ratings)

Prep: 40 mins Cook: 22 mins Plus cooling

More effort

Makes 12

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

Nutrition and extra info

  • Can be frozen un-iced

Nutrition: per serving

  • kcal529
  • fat30g
  • saturates18g
  • carbs66g
  • sugars51g
  • fibre1g
  • protein4g
  • salt0.75g
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Ingredients

  • 225g self-raising flour
  • 175g golden caster sugar
  • zest 2 lemons
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tbsp poppy seeds, toasted
  • 3 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g natural yogurt
  • 175g butter, melted and cooled a little
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

For the icing

  • 225g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 400g icing sugar, sifted
  • juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • few drops yellow food colouring
  • icing flowers or yellow sprinkles, to decorate

Method

  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.

  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.

  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.

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Comments, questions and tips

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bethany.lane@ta...
21st May, 2014
2.55
cupcakes were scrummy and rose well however the citing was very runny and started to separate which is a great shame as overall presentation of the cakes was not in the same 'league' to the ones in the photo! little disappointed, but good overall mixture!!!
marmiteetponpon's picture
marmiteetponpon
20th Apr, 2014
check this nice cupcake recipe with bird nest decoration on marmite et ponpon http://marmiteetponpon.com/2014/04/20/bird-nest-cupcake-happy-easter/
kat_williams91
19th Apr, 2014
5.05
THESE WERE LOVELY
c.m.srules
29th Mar, 2014
hi, i am going to make these tonight ready for mothers day tomorrow. from the other comments i think they will taste nice! hopefully i will not burn them lol! fingers crossed that they work. x
veggie_experimentor
20th Jan, 2014
Tried these and yes they came out as well as was promised! I did not put as much frosting ( in fact made half the amount of frosting specified) but yet managed to frost all the cupcakes though not as decadently as shown in the picture. I did not have yellow food colouring so added a small pinch of turmeric, worked well. Also I used Stork brand of butter not normal butter. I wonder if it will work as well with something like butter spread as is 'nt Stork also made from vegetable fat?
c.m.srules
29th Mar, 2014
welldone they sound lovely! i think storkis also made from veg fat!
kath998's picture
kath998
29th Dec, 2013
Lush!!! First batch forgot the lemon zest - doh, second batch a sneaky addition of lemon curd. Both batches eaten and praised. Very easy and look lovely
kimmie1977
6th Dec, 2013
Delicious and quick and easy to make.
stravers
23rd Nov, 2013
Gorgeous cakes, will make again but will make double as they go so quick
lerryn's picture
lerryn
16th Nov, 2013
12 in the oven right now smelling delish. Easy recipe for beginners.

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