Amazing Recipes Eps 8

Poppy Seed Cupcakes With Lemon Drizzle

( Adapted from 500 Cupcakes & Muffins )

Cupcakes

225g    unsalted butter, soften

225g     Castor sugar

225g     self-raising flour

4nos    eggs

1tsp    vanilla essence

1tbsp   poppy seeds

1tbsp   grated lemon zest

For the grizzle

125g    icing sugar, sifted

4tbsp   lemon juice

2tbsp    poppy seed

Pro heat oven to 175 C and place 18 casing in muffin trays.

= Combine butter, sugar, flour, and eggs in a mixing bowl and beat with until smooth, 2-3 minutes.Stir in vanilla essence, poppy seeds and lemon zest until well combined. Spoon batter into cases and bake for about 20 minutes. Remove tins from oven and cool for 5 minutes before removing the cupcakes and cool on rack. To make the drizzle, mix lemon juice into the icing sugar until the consistency of double cream. Stir in poppy seeds and drizzle over cupcakes. Store in air-tight container for up to 2 days or 3 months in the freezer.