Saturday, 3 September 2016
LEMON POPPY SEED CUPCAKES
with lemon curd and creamy icing
1 1/2 cups self raising flour
1 cup sugar
1/2 cup canola oil
1/2 cup milk
finely grated rind of 2 lemons
1 tablespoon poppy seeds
4 drops yellow food colouring (optional)
lemon curd (optional)
preheat oven to 180 c. line 2 x 12 hole muffin tins with
18 large paper patty pans.
place all ingredients in a large bowl.
use an electric mixer to beat until well combined.
evenly fill the patty pans.
cook for approx 18 -20 minutes until golden on top and
a skewer comes out clean.
cool cakes in tins for 5 minutes then remove to a wire tray and
I used a piping bag and a long nozzle to squeeze
some lemon curd into the cakes when they are cold.
500 grams icing sugar
finely grated rind of 1 lemon
approx. 3/4 cup cream
mix the icing sugar and rind together with enough cream to make a spreadable paste.
spoon or pipe on to cakes.