Lemon & Poppy Seed Cupcakes

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

1. In a jug, combine the milk and poppy seeds and allow to stand for 20 minutes.
2. Preheat a fan forced oven to 170°C and line 3 x 6 holed cupcake pan with patty pans.
3. 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.
4. Add the eggs one at a time, beating well after each addition until heightened and thick, approximately 1 minute.
5. Using speed 1, fold through the lemon, flour, milk and poppy seeds until just combined.
6. Spoon mixture evenly into prepared cupcake pans and bake for 17 minutes or until a skewer can be removed cleanly. Allow to cool.
7. Dust evenly with icing sugar and serve with a dollop of whipped cream.