Lemon & poppyseed cupcakes

Lemon & poppyseed cupcakes

  • 1
  • 2
  • 3
  • 4
  • 5
(243 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
Save to My Good Food
Please sign in or register to save recipes.

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
julia_alien
4th Jul, 2012
5.05
Wonderfully light!
allie80
3rd Jul, 2012
4.05
Good recipe, very tasty and a nice fresh lemony zing.
mrsvlee
27th Jun, 2012
Really light lemony cupcakes. Left out the poppy seeds but it still tasted fab. Yummy!
tessaheartluke
18th Jun, 2012
3.05
For some reason My icing didn't come out stiff like in the picture a little soft, still nice enough thou. Also I left the cakes for 25mins and found that they seemed a little under done even thou my skewer came out clean. :/ They tasted fine, Not amazing, just OK Not sure if I should attempt these again. But found the base made for a lovely drizzle cake.
helenccm
18th Jun, 2012
Loved these cupcakes, made them for my daughter in law's birthday and they went down very well. Only thing I would mention is I had a lot of icing left over, probably enough to do another dozen but then I don't like too much icing on cupcakes.
rachelghostheart
16th Jun, 2012
4.05
very nice
tessaheartluke
14th Jun, 2012
3.05
Does it have to be "golden" caster sugar? I want to use normal as I hate to purchase something to have the left overs sitting there for ages.
sunset123
12th Jun, 2012
3.05
Made Theys cakes last week for summer fair at work.......very nice
leason
10th Jun, 2012
5.05
Much easier to make than I thought they'd be. I too didn't toast the poppy seeds. Lots of comments about how lovely they looked and they tasted delicious. Agree that the lemon stops the icing from being too sweet.
belindacaroline
2nd Jun, 2012
5.05
First time of making these and they worked perfectly. I made two batches for a school event and EVERYONE was really impressed :o) Some additional useful information - these are muffin sized cakes if you are making the 12 quoted on the recipe, using muffin cases, therefore not the usual small cupcake size. Even though I used muffin cases and a muffin tin I think the mixture would be better spread into 14 muffin cases as a couple of them overflowed.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.