Lemon and Poppy Seed Cupcakes
They may be tiny, but poppy seeds are packed with a subtle, nutty, peppery flavour that goes perfectly with the zesty lemon sponge.
|1/2 tsp||bicarbonate of soda|
|1 1/2 tbsp||poppy seeds, plus extra for decorating|
|250g||unsalted butter, softened|
|4||large free-range eggs|
|1 1/2 tbsp||lemon juice|
|optional: 4||unwaxed lemons, zest|
|1 1/2 tbsp||whole milk|
|For the cream cheese icing:|
|150g||unsalted butter, softened|
|You will need:|
|2 x 12-hole muffin trays, with snug-fitting paper cases|
You will need 2 x 12-hole muffin trays, with snug-fitting paper cases.
1. Preheat the oven to 170°C fan/375°F/gas 5. Sift the dry cupcake ingredients into a large bowl. Add the butter, eggs, lemon juice and most of the zest (if using), then beat for 60 seconds with an electric mixer (I prefer the free-standing type).
2. Add the milk and beat for another 20seconds, or until well combined.Scrape down the sides of the bowl with a spatula, then give the mix a final blast for 30 seconds to make sure it’s all incorporated.
3. Fill the paper cases two-thirds full with mixture, but don’t bother to smooth it out. Bake for 20 minutes, or until they spring back when touched.
4. Leave to cool, transferring to a wire cooling rack after 5 minutes, then decorate with the cream cheese icing, sprinkle with poppy seeds and the remaining lemon zest, then serve.