Saturday, 7 July 2012

Lemon and Poppyseed Cupcakes

Hello everyone!  Sorry for the long wait between posts, I've been super busy, but it's so good to be back! Since I last posted we had been celebrating the Queen's Diamond Jubilee in the UK.  Yep, Lizzie's been reigning for 60 years and to mark the momentous occasion I did what I do best...bake!

I hosted a Jubilee Tea Party, there was lots of delicious treats, but everyone's favourites had to be these Lemon and Poppyseed Cupcakes.  Soft, sweet, sponges covered in a zesty, melt-in-the-mouth, frosting, they really were as good as they look.  I even dressed them up in Jubilee cake cases and cake toppers which I found online on a brilliant website called Wee Birdy, you can find them here!

Lemon and Poppyseed Cupcakes


225g self-raising flour, sifted
175g golden caster sugar
zest 2 lemons
1tbsp poppyseeds
2 large eggs
100g natural yogurt
175g unsalted butter, melted

For the frosting

225g unsalted butter, softened
400g icing sugar
juice 1 lemon
few drops of yellow food colouring
sprinkles and toppings of your choice

Preheat the oven to 170C/gas 4 and line a 12 hole muffin tin with paper cases.

In a large bowl add the flour, sugar, zest and poppyseeds, mix together and make a well in the centre.  In a small bowl beat the eggs with the yogurt until smooth and pour this into the dry ingredients along with the butter, mix well until combined.

Divide the mixture between the paper cases and place in the oven for 20 minutes until a skewer inserted in the middle comes out clean.  Leave to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

To make the frosting; place the softened butter in a large bowl and gradually add the icing sugar, beating as you go, followed by the lemon juice.  When the frosting is smooth and thick add enough food colouring to give it a vibrant, yellow colour.  Spoon the frosting into a piping bag with a large star nozzle.

When the cupcakes are completely cold pipe over the frosting in a circular motion, starting outwards and working your way to the centre, sprinkle over toppings of your choice and repeat for all the cupcakes.

Belle's Top Tip
Try creating your own cake toppers to make your cupcakes extra special.  Simply select a design, picture or photo (you'll need 2 of each to stick them back to back), some glue and cocktail sticks.  They really add that personal touch and are super easy too!