Posted on March 20th, 2012
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
- Sift flower, salt & baking powder all together in a bowl.
- Add the poppy seeds into the bowl and stir them through the flower with a spoon.
- Mix the butter & the sugar together for 4 – 5 minutes with an electric mixer.
- Add the eggs one by one.
- When the eggs are incorporated completely into the batter add the lemon zest & the vanilla.
- Add half of the flower mix to the batter and mix slowly.
- Then add the lemon juice.
- 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