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Lemon and poppy seed cupcakes


INGREDIENTS (Makes 24)


250g self-raising flour

250g butter, softened

250g caster sugar

4 eggs

1 tsp lemon oil

2-3 tbsps milk

1-2 tbsps poppy seeds


For icing

500g icing sugar

Juice 1-2 large lemons

Lemon zest for decoration


DIRECTIONS


  1. Pre-heat oven 200c or Gas Mark 6
  2. Place paper cases in bun or muffin tins.
  3. Place all cake ingredients except milk in a food processor and blend until combined.
  4. Add enough milk to make a smooth, flowing batter then add the poppy seeds.
  5. Pour the batter into cases, bake for 20 mins, then allow to cool.
  6. Mix icing with lemon juice and ice the top of the cakes.
  7. Decorate with the lemon zest.