Lemon & Poppy Seed Cupcakes
Refreshingly flavoursome, these light and airy cupcakes are the perfect afternoon delight.
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Ready Time
27 mins
27 mins
Preparation
10 mins
10 mins
Cooking
17 mins
17 mins
Serves
18 cupcakes
27 mins
Ready Time
Ready Time
10 mins
Preparation
Preparation
17 mins
Cooking
Cooking
18 cupcakes
Serves
Serves
Ingredients
- ¼ cup milk
- 2 tbsp poppy seeds
- 125g butter, softened
- 1 cup caster sugar, sifted
- 2 x 59g free range eggs
- 2 tbsp lemon juice
- 2 tsp lemon rind
- 2 cups self raising flour
- ½ cup pure icing sugar, to serve
- Whipped cream, to serve
Method
- In a jug, combine the milk and poppy seeds and allow to stand for 20 minutes.
- Preheat a fan forced oven to 170°C and line 3 x 6 holed cupcake pan with patty pans.
- Place the butter and sugar into the mixing bowl. Using the scraper beater attachment, beat on speed 5 until light and creamy; approximately 3 minutes.
- Add the eggs one at a time, beating well after each addition until heightened and thick, approximately 1 minute.
- Using speed 1, fold through the lemon, flour, milk and poppy seeds until just combined.
- Spoon mixture evenly into prepared cupcake pans and bake for 17 minutes or until a skewer can be removed cleanly. Allow to cool.
- Dust evenly with icing sugar and serve with a dollop of whipped cream.
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