Lemon and Poppyseed Cupcakes is a modern British recipe for a classic cupcake made with yoghurt that contains lemon zest and poppy seeds in the batter. The full recipe is presented here and I hope you enjoy this classic British version of: Lemon and Poppyseed Cupcakes.
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This is a cupcake version of the classic lemon and poppyseed muffin. It makes an ideal accompaniment to a cup of tea.
Ingredients:
225g self-raising flour
175g golden caster sugar
finely-grated zest of 2 lemons
1 tbsp poppy seeds, toasted
3 eggs
100g natural yoghurt
175g butter, melted and cooled slightly
For the icing:
225g butter, softened
400g icing sugar, sifted
juice 1 lemon
a few drops yellow food colouring
icing flowers, candied lemon peel or yellow sprinkles, to decorate
Method:
Pre-heat your oven to 180C (160C fan/gas mark 4) and line a 12-well muffin tin with cupcake or muffin cases.
Mix together the flour, sugar, lemon zest and poppy seeds in a large mixing bowl.
Beat the eggs into the yoghurt, then turn this into the dry ingredients with the melted butter. Mix together with a wooden spoon or whisk until lump-free, then divide between the cupcake cases.
Transfer to the centre of your pre-heated oven and bake for 20-22 minutes, or until a skewer into the centre of a cupcake emerges cleanly – the cakes will be quite pale on top still. Cool for 5 minutes in the tin, then carefully lift onto a wire rack to cool completely.
For the icing, cream the softened butter by beating until really soft in a large bowl, then gradually beat in the icing sugar and lemon juice. Stir in enough food colouring for a pale lemon colour, then spoon the icing into a piping bag fitted with a large star nozzle.
Ice one cake at a time, holding the piping bag almost upright with the nozzle about 1cm from the surface of the cake. Pipe one spiral of icing around the edge, then pause to break the flow before moving the nozzle towards the centre slightly and piping a second, smaller spiral that continues until there are no gaps in the centre.
Slightly ‘dot’ the nozzle into the icing as you stop squeezing to finish neatly.
Repeat until the tops of all the cakes are covered, top with sugar decorations, candied lemon peel or scatter with sprinkles.
