Lemon and Poppy Seed Cupcakes is a modern British recipe for a classic light batter cupcake flavoured with lemon zest and incorporating poppy seeds that's topped with a lemon juice and sugar glaze. The full recipe is presented here and I hope you enjoy this classic British version of: Lemon and Poppy Seed Cupcakes.
For the Glaze
juice of 1 lemon
3 tbsp golden caster sugar
poppy seeds to garnish
Method:
Cream together the butter and sugar with a wooden spoon until light and fluffy. Add the eggs, a little at a time, beating thoroughly to combine after each addition (blend in a little flour if the mixture begins to curdle).
Sift together the flour and baking powder and fold into the creamed mixture then work in the lemon zest,, poppy seeds and yoghurt. Folding together until smooth. Line two muffin tins with paper cases then divide the batter between them. Transfer to an oven pre-heated to 160°C and bake for between 20 and 25 minutes, or until they are golden brown on top and just firm to the touch. Allow to cool in the tins for 10 minutes then turn out onto a wire rack to cool completely.
For the glaze, combine the lemon juice and sugar in a small pan. Heat gently until the sugar dissolves then drizzle a little of the glaze over each cupcake. Sprinkle over some poppy seeds then allow the glaze to harden before serving.
