Lemon and poppy seeds cupcakes - recipe

Ingredients

Recipe , Lemon , Cupcakes , Poppy seeds

1

Preheat the oven to 180°C (160°C fan, gas mark 4). Line a cupcake or muffin tin with 12 cupcake cases.
2
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.

For this step you'll need:
- 150g Butter (unsalted)
- 150g Unrefined golden caster sugar
- 3 Egg(s) (free range) beaten
3
Stir in the rest of the flour and then add the baking powder, lemon zest, poppy seeds and yoghurt, combining until smooth.

For this step you'll need:
- 150g Self-raising white flour
- 1tsp Baking powder
- 1 Lemon zest
- 30g Poppy seeds
- 3 tbsp Natural yoghurt
4

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.
5
Warm the lemon juice with the sugar in a small pan until the sugar has dissolved, then spoon a little over each cake.

For this step you'll need:
- 1 Lemon juice
- 3 tbsp Unrefined golden caster sugar

⇐ Lemon cupcakes

Lavender cupcakes ⇒