LEMON & POPPYSEED CUPCAKES
COOKBOOK: Wild About Cupcakes - Rachel Lane
These were more like small muffins than cupcakes and I can tell you they were amazing to eat!
My daughter-in-law does not eat anything with a cake texture, but she ate these little beauties……and she asked for more!
Totally delicious and very little time required to put it all together and in the oven.
A hit! A must!
Hope you enjoy
1 cup self raising flour
1/3 cup plain flour
1/3 (30g) cup ground almond
1/4 (30g) cup poppy seeds
1/2 cup unsalted butter, softened
1 cup castor sugar
2 tablespoons lemon zest
2 large eggs, lightly beaten
4 tablespoons milk
4 tablespoons lemon juice
Preheat the oven to 180C
Line a 12 cup muffin try with cases.
In a bowl, combine both flours, almonds and poppy seeds.
In a separate bowl, beat the butter, sugar and lemon zest on medium -high speed until pale and creamy.
Add the eggs gradually and whisk on low speed. When all is mixed well add the flour mixture and mix join low speed. Add lemon and milk and and keep mixing until it is all well combined.
Fill each case with a large tablespoon. Bake for 20-25mins, or until golden brown and cooked through.
Place muffins on wire tray to cool off before you serve.