Its party time!
These are lemon poppy seed cupcakes. The cake is quite savory but the icing is super sweet and with loads of zesty lemon juice.
These are lemon poppy seed cupcakes. The cake is quite savory but the icing is super sweet and with loads of zesty lemon juice.
For the cake:
225g Butter
150g Caster sugar (but you can get away with granulated)
4 large eggs
Zest of 1 lemon
225g Self Raising Flour
Half a tablespoon poppy seeds
Cream together the butter and sugar.
Then mix in the eggs taking care for the mix not to curdle.
Mix in the lemon zest.
Then add in the flour and poppy seeds.
Spoon into cupcake cases and cook for 12-15min.
This mix can also be used in a greased standard UK loaf tin.
225g Butter
150g Caster sugar (but you can get away with granulated)
4 large eggs
Zest of 1 lemon
225g Self Raising Flour
Half a tablespoon poppy seeds
Cream together the butter and sugar.
Then mix in the eggs taking care for the mix not to curdle.
Mix in the lemon zest.
Then add in the flour and poppy seeds.
Spoon into cupcake cases and cook for 12-15min.
This mix can also be used in a greased standard UK loaf tin.
Icing:
250g Icing sugar
75g Butter (I use whatever is on hand)
Water and lemon juice to taste and consistency.
If using an oil based colouring ensure you reduce the volume of water or lemon.
Cream together the icing sugar and butter. This involves elbow grease!
Then add a small spoon of liquid at a time. Ensure its not too wet to pipe and hold shape!
250g Icing sugar
75g Butter (I use whatever is on hand)
Water and lemon juice to taste and consistency.
If using an oil based colouring ensure you reduce the volume of water or lemon.
Cream together the icing sugar and butter. This involves elbow grease!
Then add a small spoon of liquid at a time. Ensure its not too wet to pipe and hold shape!