Lemon and poppyseed cupcakes
Delicious cupcakes that look gorgeous and taste zesty.
Lemon and poppyseed cupcakes
Delicious cupcakes that look gorgeous and taste zesty.
Tools
Ingredients
175 g self-rising flour
175 g butter, softened
175 g caster sugar
3 eggs
1 tbsp poppyseeds
1 tbsp lemond zest
90 ml fresh lemon juice
225 g butter
400 g icing sugar
Step by step
Put 175 g softened butter and sugar into the bowl of the stand mixer fitted with Flat Beater.
Turn the Speed Control Lever to 4 and mix until light and fluffy.
Add the eggs and continue to mix on speed 4.
Add the self-rising flour, poppyseed and lemon zest. Mix on speed 4 for 2 minutes until the batter is smooth.
Line a muffin tin with muffin cases and add a large spoonful of batter into each case.
Bake for 18-20 minutes at 180C. Let the cupcakes cool.
To make the buttercream frosting, put butter in a bowl of a stand mixer fitted with the Flat Beater. Mix the butter until very soft. Add lemon juice.
Gradually add icing sugar and mix every time until fully incorporated. Scrape the bowl when necessary.
Put the buttercream frosting into a piping bag and pipe the frosting on the cupcakes.
Sprinkle the cupcakes with some poppyseed.
