Lemon and Poppy seed Cupcakes

Hello you lovely bakers!

Breaking News!! – The return of the Great British Bake Off has been announced and with just over a week before my fave programme is back on out TV screens I’ve baked one of my all time favourite recipes in celebration!!

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Lemon and Poppy seed Cupcakes – a lusciously light lemony sponge with poppy seeds and a tangy lemon icing on top! ❤ 

I am a huge fan of LEMONS .. when life gives you lemons, make lemon flavoured baked goods! 😉 They have such a fresh and distinct flavour it’s hard not to love a slice of lemon cake, lemon tart, lemon meringue pie, lemon cupcakes… basically anything lemony I love.

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This recipe is one I’ve used for a long time, ever since I tried my first Lemon and Poppy Seed Muffin from Starbucks – you could say that they inspired the recipe, inspired me to try and recreate it – in cupcake form! I’ve seen a few lemon muffins/cupcakes in the shops but I truly believe that nothing beats a home baked cupcake ❤

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The sponge is super light and fluffy, the lemons are tangy and the poppy seeds add an extra dimension to an otherwise soft and delicate sponge. I’ve unintentionally made all the photos light and summery as well aha, a happy coincidence!

I really hope you give them a go – they didn’t last long at all when I arrived at work with them – too scrummy to ignore ❤

Now for the recipe….

Ingredients

175g unsalted butter

175g caster sugar

3 medium eggs

1 tsp baking powder

zest of 1 lemon

1tbsp poppy seeds

3tbsp milk

175g self raising flour

Topping –

50g icing sugar

2tsp of lemon juice

Recipe

Preheat the oven to 180C and line a cupcake tray with cases.

1 – Cream the butter and sugar together until soft and creamy. Add in the eggs, baking powder, lemon zest, milk and poppy seeds. Mix until combined – it will look a bit sloppy but don’t worry the flour is coming!

2 – Fold in the flour until fully combined – be careful not to overmix as the cakes will become dense – you want to keep the lovely airy texture!

3 – Spoon into cases – about 3/4 full and bake for 12-15 minutes or until when a skewer is inserted it comes out clean.

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4 – Set the cupcakes aside to cool fully. Mix the icing sugar and lemon juice together and spoon over the cupcakes. Sprinkle with some sparkle and you’re ready to devour the whole batch – if you want 😉

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Happy Baking … and Happy Return to the GBBO!! ❤

Becky x

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