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Sweet obsessions

Lemon and poppyseed cupcakes

Delicious cupcakes that look gorgeous and taste zesty.

Start cooking

Tools

Details

9

Ingredients

10

Steps

Time

30'

Prep

20'

Cooking

50'

Total

Ingredients

How many servings?

  • 58 gself-rising flour
  • 58 gbutter, softened
  • 58 gcaster sugar
  • 1eggs
  • 1/3 tablespoonpoppyseeds
  • 1/3 tablespoonlemond zest
  • 30 mlfresh lemon juice
  • 75 gbutter
  • 133 gicing sugar
  • 117 gself-rising flour
  • 117 gbutter, softened
  • 117 gcaster sugar
  • 2eggs
  • 2/3 tablespoonpoppyseeds
  • 2/3 tablespoonlemond zest
  • 60 mlfresh lemon juice
  • 150 gbutter
  • 267 gicing sugar
  • 175 gself-rising flour
  • 175 gbutter, softened
  • 175 gcaster sugar
  • 3eggs
  • 1 tablespoonpoppyseed
  • 1 tablespoonlemon zest
  • 90 mlfresh lemon juice
  • 225 gbutter
  • 400 gicing sugar
Make it now
  • Step 1

    Put 175 g softened butter and sugar into the bowl of the stand mixer fitted with Flat Beater.

  • Step 2

    Turn the Speed Control Lever to 4 and mix until light and fluffy.

  • Step 3

    Add the eggs and continue to mix on speed 4.

  • Step 4

    Add the self-rising flour, poppyseed and lemon zest. Mix on speed 4 for 2 minutes until the batter is smooth.

  • Step 5

    Line a muffin tin with muffin cases and add a large spoonful of batter into each case.

  • Step 6

    Bake for 18-20 minutes at 180C. Let the cupcakes cool.

  • Step 7

    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.

  • Step 8

    Gradually add icing sugar and mix every time until fully incorporated. Scrape the bowl when necessary.

  • Step 9

    Put the buttercream frosting into a piping bag and pipe the frosting on the cupcakes.

  • Step 10

    Sprinkle the cupcakes with some poppyseed.

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Lemon and poppyseed cupcakes

Step 1

Put 175 g softened butter and sugar into the bowl of the stand mixer fitted with Flat Beater.

Step 2

Turn the Speed Control Lever to 4 and mix until light and fluffy.

Step 3

Add the eggs and continue to mix on speed 4.

Step 4

Add the self-rising flour, poppyseed and lemon zest. Mix on speed 4 for 2 minutes until the batter is smooth.

Step 5

Line a muffin tin with muffin cases and add a large spoonful of batter into each case.

Step 6

Bake for 18-20 minutes at 180C. Let the cupcakes cool.

Step 7

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.

Step 8

Gradually add icing sugar and mix every time until fully incorporated. Scrape the bowl when necessary.

Step 9

Put the buttercream frosting into a piping bag and pipe the frosting on the cupcakes.

Step 10

Sprinkle the cupcakes with some poppyseed.

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