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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.

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

To decorate

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

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Heat the oven to 180c, 160c 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.