CUPCAKES:: lemon poppy seed cupcakes

Qty: makes approx 12 large cupcakes

Ingredients:

1/6 cup poppy seeds
1/2 cup milk
2 cups plain flower
1 1/4 tsp baking powder
pinch of salt
150g softened unsalted butter
zest of 2 lemons
1 1/2 cups of white sugar
3 eggs
1 tsp vanilla extract

Directions:

1. Soak poppy seeds in milk for at least half an hour
2. Preheat oven to 170 degrees C
3. Line muffin tin with cupcake cups
4. Shift flour, baking powder and salt together
5. In separate bowl, cream butter for 1-2mins
6. Add lemon zest and beat for 1 min
7. Add sugar a third at a time and beat 1-2min each add and finally beat until sugar is almost dissolved and mixture is light and fluffy
8. Add eggs one a time and beat for 1min each add. Beat until mixture is light and fluffy
9. Add vanilla extract and beat to combine
10. Add a third of the flour to the creamed mixture and fold using a wooden spoon
11. Add half the milk with poppy seeds to mixture and combine
12. Repeat adding flour, milk then flour ( do not over mix the mixture just make sure the flour and milk is combined)
13. Spoon mixture into cupcake cups and bake in the over for approx 20min or until inserted skewer comes out clean.
14. Remove and allow to cool before frosty

Frosty::

25g softened butter
1/4 cup lemon juice
2 cups of icing sugar

Combine all ingredients and mix with butter knife. You may need to add more sugar depending on the consistency.

I've also used this recipe with orange instead and I do prefer the orange flavor but DH liked lemon! You decide :D