These zesty cupcakes are easy to make and are a tasty companion to afternoon tea. The lemon and poppy seeds make for a great twist on a classic recipe, so if you’re looking to bulk out your cupcake repertoire, look no further!
NB: You may add extra icing if you wish, but we think they are delicious simply as they are.
The ingredients in this recipe will make 3 cupcakes.
Ingredients
50g soft butter
50g self-raising flour
50g caster sugar
1-2 tablespoons of milk
1 egg
Finely grated zest of ½ a lemon and 2 drops of lemon essence
25g of poppy seeds
Tip: weigh the egg(s) in the shell and use same weight each of flour, sugar and butter.
Method
Preheat the oven to 180°C (Electric oven | Electric fan oven 160°C | Gas Mark 4).
Using a wooden spoon or whisk, beat together the butter and sugar until light and fluffy. Add the egg and make sure to beat in well. Next, gently fold the flour into the mixture, adding a splash of milk if the mixture is too thick. Finally add your poppy seeds, lemon zest and essence. Place cupcake mixture in paper cases in a muffin tin.
Bake for 20-30 minutes until well risen and light golden brown. After 20 minutes, check to see if the cupcakes are ready. The best way to do this is to insert a cocktail stick into one of the cupcakes – if it comes out dry cupcakes are done otherwise place the cakes back in the oven for a couple more minutes.
Lift the cupcakes out of the muffin tin and leave to cool on a wire rack for a short while.
If you gave this recipe a go and liked it, why not also try our Vanilla Cupcake recipe?
