Lemon and Poppy Seed Cupcakes
These cute lemon and poppyseed cupcakes from Cupcake Jemma are a great weekend bake. Perfect for spring and summer baking projects, weddings, bridal and baby showers.
Introduction
They may be tiny, but poppy seeds are packed with a subtle, nutty, peppery flavour that goes perfectly with the zesty lemon sponge.
Ingredients
| 250g | self-raising flour |
| 250g | caster sugar |
| 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 |
| 240g | cream cheese |
| 840g | icing sugar |
| You will need: | |
| 2 x 12-hole muffin trays, with snug-fitting paper cases |
Essential kit
You will need 2 x 12-hole muffin trays, with snug-fitting paper cases.
Method
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.
