With the riots that have been going on here in Blighty, everybody should sit down and relax with a nice hot cuppa and some cake.
I’ve been meaning to make these lemon and poppyseed cupcakes for a while now, having collected more than enough poppyseeds from the garden. The idea for the topping came from a cookbook I have but I didn’t follow their recipe as it seemed too longwinded.
anyway… here’s how I made them.
- 5 oz unsalted softened butter
- 5 0z caster sugar
- 6 oz self-raising flour
- 3 eggs
- 2 lemons
- poppyseeds (I didn’t use a specific amount)
Cream together the butter and sugar — stir in the flour and then add the eggs one at a time — zest 1 lemon into the mixture and stir in some poppyseeds — now divide the mixture between 12 cake cases — slice the 2nd lemon and place on top of the batter-filled cases — bake in the oven for 18-20 minutes until firm and golden brown.
To make these cupcakes extra moist, I squeezed the juice from the zested lemon and mixed in some granulated sugar, using a teaspoon to drizzle the juice over the cakes which I had pierced with a skewer. You don’t have to do this bit but I found it worked a treat.
And there you have it, lemon and poppyseed cupcakes; a lot different from my previous post about the riots and a lot more appetising.
Bon Appetit. x