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Poppy Seed Cupcakes With Lemon Drizzle Recipe

Ingredients

How to make it

  • Preheat oven to 175C and place 18 casings in muffin trays.
  • Combine butter, sugar, flour, and eggs in a mixing bowl and beat with electric whisk until smooth, about 2-3 mins. (You'll noticed that majority of the recipes have the same ingredients and steps up till here. So you can actually make a few types of cupcakes by using the basic ingredients.)
  • Stir in vanilla essence, poppy seeds and lemon zest until well combined. Spoon batter into cases and bake for about 20 mins. Remove tins from oven and cool for 5 mins before removing the cupcakes and cool on rack.
  • To make the drizzle, mix lemon juice into the icing sugar into the consistency of double cream. Stir in poppy seeds and drizzle over cupcakes.
  • Store in air-tight container for up to 2 days or 3 months in the freezer.
  • Ref: 500 Cupcakes & Muffins, By Fergal Connolly book (published by PageOne Publishing)

Reviews & Comments 1

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    " It was excellent "
    trigger ate it and said...
    Lemon makes these extra special.

    Michael
    Was this review helpful? Yes Flag

The Cook

babe_kl Kuala Lumpur, MY

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