Recipe

Poppy Seed Cupcakes With Lemon Drizzle Recipe

Add Step-by-Step Photos	Babe_kl / All my dishes 1 year ago These cupcakes are light and fluffy. Tasted perfect even I cut sugar down to 200g Prep:10m Cook:20m Servings:18	Babe_kl
	cupcakes lemon

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Ingredients

Cupcakes:

225g unsalted butter, soften

225g castor sugar

225g self-raising flour

4 eggs

1stp vanilla essence

1 tbsp poppy seeds

1 tbsp grated lemon zest

For the drizzle:

125g icing sugar, sifted

4 tbsp lemon juice

2 tbsp poppy seeds

Directions

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)

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