Not so long ago I surprised my colleages with this well earned sweet treat. If you feel like baking, why don’t you try this recipe? It’s not difficult, I promise.

The lemon gives a fresh touch to the sweetness of the cake and the poppy seeds give a pleasant, subtle crunch.

Here’s what you need for 12 cupcakes:

  • 125g butter at room temperature
  • 125g sugar
  • 125g self-raising flower
  • sniff of salt
  • 1/2 teaspoon of baking powder
  • 1 tablespoon of poppy seeds
  • 2 large eggs at room temperature
  • zest of 1 large lemon
  • juice of 1/2 lemon
  • 1/2 teaspoon of vanilla extract
  • 2 tablespoons of milk 

for a classic vanilla cupcake, simply leave out the lemon & the poppy seeds

 Preheat the oven at 170C

  1.  Sift flower, salt & baking powder all together in a bowl.
  2. Add the poppy seeds into the bowl and stir them through the flower with a spoon.
  3. Mix the butter & the sugar together for 4 – 5 minutes with an electric mixer.
  4.  Add the eggs one by one.
  5. When the eggs are incorporated completely into the batter add the lemon zest & the vanilla.
  6.  Add half of the flower mix to the batter and mix slowly.
  7.  Then add the lemon juice.
  8. When everything is mixed, add the remaining flower mix. Don’t mix too long now. From this step you could also mix the batter by hand with a wooden spoon. When the flower is incorporated, stop mixing or stirring. The batter should be thick, but still runny. When you take a spoon full of batter, the batter should run of the spoon slowly. If you find the batter too thick you can add 1 or 2 tablespoons of milk and mix gently.

Fill 12 cupcake liners for 2/3 with the batter and place them into a cupcake baking pan. Bake in a preheated oven for 25 minutes.

 

I topped my cupcakes with a vanilla buttercream swearl, which I gave a subtle yellow color with just a tiny drop of food coloring. I will post a simple recipe for soft, fluffy buttercream very soon! Enjoy!

photo: Noortje Emmerink, Mintstudio Creations

 

 

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