Lemon Muffins with Poppyseeds
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- For the cupcakes
- 2 cups self-rising flour (sifted)
- ¾ cup superfine caster sugar
- 2 unwaxed lemons (grated zest)
- 1 Tbsp Poppy seeds (toasted)
- 3 eggs
- ⅜ cup plain Yogurt
- ¾ cup butter (melted)
- For the buttercream
- ⅔ cup unsalted butter
- 1 unwaxed lemon (juice and finely grated zest)
- 2 ¼ cups powdered sugar (more if needed)
- milk (if needed)
- yellow Food coloring
- To decorate
- 3 unwaxed lemons (grated zest)
Preparation steps
1.
For the cupcakes: 1 Heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
2.
Mix together the flour, sugar, lemon zest and poppy seeds in a mixing bowl.
3.
Beat the eggs into the yoghurt, then stir into the dry ingredients with the melted butter. Mix together until smooth.
4.
Spoon into the paper cases and bake for 20-25 minutes until risen and springy to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
5.
For the buttercream: beat the butter and lemon zest until very soft and pale.
6.
Sift in the icing sugar and gradually beat in the lemon juice. Beat until totally incorporated and creamy. If necessary add a little ore icing sugar or milk and beat until blended. Beat in the food colouring.
7.
Spread on top of the cakes and sprinkle with lemon zest.
