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Lemon & Poppy Seed Cupcakes

Lemon & Poppy Seed Cupcakes

Recipe Submitted By: bakingmad

These zesty little cupcakes are so light and fluffy, they'll delight any visitors who pop round for a cup of tea.

Preparation Time	30 minutes
Baking Time	20 minutes
Portions	12
Skill Level	Easy
Average Rating

Lemon & Poppy Seed Cupcakes Ingredients

150 grams	Butter (at room temperature)
150 grams	Golden Caster Sugar (Billington's)
3	Free Range Eggs (beaten)
150 grams	Self Raising White Flour (Allinson Nature Friendly)
1 tsp	Baking Powder
1	Lemon (grated zest)
30 grams	Poppy Seeds
3 tbsp	Natural Yoghurt

Additional Ingredients

To decorate

1	Lemon (juice)
3 tbsp	Golden Caster Sugar (Billington's)

This recipe uses

How to make Lemon & Poppy Seed Cupcakes

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Heat the oven to 180°C, 160 248C fan, gas 4.
Line a cupcake or muffin tin with 12 cupcake cases.
Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy. Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles.
Stir in the rest of the flour and then add the baking powder, lemon zest, poppy seeds and yogurt, combining until smooth.
Divide the mixture between the cupcake cases. Bake for 20-25 minutes until golden brown and just firm to the touch. Allow to cool completely.
Warm the lemon juice with the sugar in a small pan until the sugar has dissolved, then spoon a little over each cake.

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