I've been testing out a few recipes recently from the books I have acquired since Christmas. Lots of them have been fruity and yummy. Anyhoodle, I bought a packet of poppyseeds AGES ago but hadn't found a purpose for them until today. This recipe is really quick and easy, with minimal mess. I do have a mixer but tend to make everything by hand if i'm baking to relax.
Lemon and Poppyseed Cupcakes.
Equipment Needed:
- Mixing Bowl
- Weighing Scales
- Wooden Spoon
- Small holed grater
- 12 Hole Muffin Tin
- Small Sieve
Ingredients:
- 115g (4oz) Softened Butter
- 115g (4oz) Caster Sugar
- 2 Eggs
- 115g (4oz) Self-raising/rising Flour
- 1 tsp Baking Powder/Soda
- Grated zest of 1 lemon
- 4 Tbsps Sour Cream
- 1 Tbsp Lemon Juice
- 1 Tbsp Poppy Seeds
- Icing/Confectioners Sugar for dusting
Method:
1) Preheat your oven to GM4/180oC/350oF and add your cupcake cases to the muffin tin.
2) Cream together butter & sugar in a mixing bowl until light & fluffy. Add in a little at a time, the flour and whisked eggs until smooth.
3) Add in the baking powder and lemon zest.
4) Fold in the lemon juice with the sour cream & poppy seeds and mix to a soft consistency.
5) Divide the mixture equally in the cases and bake for about 25 minutes, until risen and golden brown.
6) Using the sieve, dust lightly with the icing sugar to finish.
They are really fluffy and the sour cream gives them quite a creamy flavour (as it would.) Next time, I plan on using my fancy injector to put some lemon curd into the middle. It's also nice to eat a cupcake that isn't topped with a stick of butter.
Lemon and Poppyseed Cupcakes.
Equipment Needed:
- Mixing Bowl
- Weighing Scales
- Wooden Spoon
- Small holed grater
- 12 Hole Muffin Tin
- Small Sieve
Ingredients:
- 115g (4oz) Softened Butter
- 115g (4oz) Caster Sugar
- 2 Eggs
- 115g (4oz) Self-raising/rising Flour
- 1 tsp Baking Powder/Soda
- Grated zest of 1 lemon
- 4 Tbsps Sour Cream
- 1 Tbsp Lemon Juice
- 1 Tbsp Poppy Seeds
- Icing/Confectioners Sugar for dusting
Method:
1) Preheat your oven to GM4/180oC/350oF and add your cupcake cases to the muffin tin.
2) Cream together butter & sugar in a mixing bowl until light & fluffy. Add in a little at a time, the flour and whisked eggs until smooth.
3) Add in the baking powder and lemon zest.
4) Fold in the lemon juice with the sour cream & poppy seeds and mix to a soft consistency.
5) Divide the mixture equally in the cases and bake for about 25 minutes, until risen and golden brown.
6) Using the sieve, dust lightly with the icing sugar to finish.
They are really fluffy and the sour cream gives them quite a creamy flavour (as it would.) Next time, I plan on using my fancy injector to put some lemon curd into the middle. It's also nice to eat a cupcake that isn't topped with a stick of butter.
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| They are quite patriotic. |
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| I'll be having one tomorrow with a cup of tea. |
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