The cream cheese on these Lemon and Poppy Seed cupcakes really takes the cake (pun intended).  It seriously gives them such a sweet lovely flavour you will just love.  Make them today, you won’t regret it.

Related Recipe:  Vanilla Bean Paste

 

 

February 20, 2018
  • 5m
  • 12m
  • 17m
  • 12

Ingredients

  • zest of one lemon (save the lemon flesh for later)
  • 90 g butter, soft
  • 1 tsp. vanilla paste or extract
  • 100 g caster sugar
  • 2 eggs
  • 150 g self raising flour (could use spelt with 2 tsp baking powder)
  • 2 tbsp. milk
  • 2 tsp. poppy seeds

Lemon Cream Cheese Frosting

  • juice of one lemon
  • 150 g cream cheese
  • 20 g icing sugar

Instructions

  1. To make your frosting place all ingredients into a bowl and mix with a spoon.
  2. Let them cool in tray for 5 minutes, then turn out onto a wire rack to cool completely. Ice once cooled.
  3. Spoon mixture into paper cupcake cases and bake for approx. 15 minutes, or until a skewer comes out clean. (Don't overfill cases - only fill approx. 3/4 full).
  4. Mix all ingredients until combined. Scrape down sides and mix a further.
  5. Pre heat oven to 180°C and line a 12 hole muffin tray with paper cases (or if using large cases, like I did, only 9).

Traditional Cooking Method

    Thermal Cooking Method

    1. Pre heat oven to 180°C and line a 12 hole muffin tray with paper cases (or if using large cases, like I did, only 9).
    2. Mix all ingredients until combined. Approx. 15 seconds/speed 5. Scrape down sides and mix a further 5 seconds/speed 5.
    3. Spoon mixture into paper cupcake cases and bake for approx. 15 minutes, or until a skewer comes out clean. (Don't overfill cases - only fill approx. 3/4 full).
    4. Let them cool in tray for 5 minutes, then turn out onto a wire rack to cool completely. Ice once cooled.
    5. To make your frosting place all ingredients into jug and mix 3 second/speed 5. Scrape down sides and repeat, or mix them by hand with a spoon.

    Nutrition

    • 12