Thursday, January 13, 2011

Lemon & poppyseed cupcakes recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try Lemon & poppyseed cupcakes recipe. Enjoy wonderful deseerts and learn how to make Lemon & poppyseed cupcakes.

These zesty cupcakes look so gorgeous you won't want to eat them, but once you start you won't be able to stop

Moderately easy
Makes 12
Easily doubled
Prep 40 mins - Cook 22 mins Plus cooling
Can be frozen un-iced


225g self-raising flour
175g golden caster sugar
zest 2 lemons
1 tbsp poppy seeds , toasted
3 eggs
100g natural yogurt
175g butter , melted and cooled a little


225g butter , softened
400g icing sugar , sifted
juice 1 lemon
few drops yellow food colouring
icing flowers or yellow sprinkles, to decorate


1. Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake or muffin cases. Mix the flour, sugar, lemon zest and poppy seeds together in a large mixing bowl. Beat the eggs into the yogurt, then tip this into the dry ingredients with the melted butter. Mix together with a wooden spoon or whisk until lump-free, then divide between the cases. Bake for 20-22 mins until a skewer poked in comes out clean - the cakes will be quite pale on top still. Cool for 5 mins in the tin, then carefully lift onto a wire rack to finish cooling.

2. To ice, beat the softened butter 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 with a large star nozzle.

3. 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 to cover all the cakes, then top with sugar decorations or scatter with sprinkles.

Nutrition Per serving
529 kcalories, protein 4g, carbohydrate 66g, fat 30 g, saturated fat 18g, fibre 1g, sugar 51g, salt 0.75 g

Good Food magazine, May 2010.

More Cupcake Recipes:

Double-chocolate cupcakes
Christmas cupcakes with chocolate brandy buttercream
Basic cupcakes
Butterfly cupcakes
Vanilla cupcakes 

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