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
2 eggs
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
cool completely.

I used a piping bag and a long nozzle  to squeeze
some lemon curd into the cakes when they are cold.

ice.

ICING

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.