Lemon and Poppyseed Cupcakes
(from Jet2304’s recipe box)
Makes 12 decent size muffins.
Prep time: 20 minutes
Cook time: 20 minutes
Serves 12 people
Categories: Cakes
Ingredients
- 225g Self Raising Flour
- 1/4 tsp Baking powder
- 2 Lemons, zested
- 1 tbsp Poppy Seeds, toasted
- 3 Eggs
- 100g Natural Yoghurt, not too cold
- 175 Butter, melted and cooled slightly
- 200g Butter, softened
- 380g Icing Sugar, sifted
- 1 Lemon, juiced
- Lemon Curd
- Yellow food colouring
Directions
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Preheat oven to 180C/160C fan/Gas 4
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For the cupcakes:
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Melt the butter in a pan slowly
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Mix the dry cupcake ingredients in a mixing bowl.
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Mix the eggs with the yoghurt.
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Add the yoghurt to the flour mixture along with the cooled, melted butter.
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Mix until smooth.
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Divide into 12 muffin cases.
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Bake for 20 mins until a skewer comes out clean.
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For the icing:
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Chop the butter up and put in a mixing bowl with the juice of 1 lemon.
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Add the icing sugar and beat until light and fluffy.
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To Decorate:
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Using a piping bag and thin nozzle, pipe about 1/2 tsp Lemon curd into the centre of each cupcake.
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Using a piping bag with star nozzle, do a large swirl of icing on top.
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Decorate with sugar flowers or crystalline lemon.