Citrus and Seed Cupcakes
ready in 1 hr 10 min.
- For the cake mixture
- ⅔ cup softened butter
- ½ cup sugar
- 2 eggs
- 1 cup all-purpose flour (scant)
- 1 teaspoon Baking powder
- 0.333 cup ground poppy seed
- 1 teaspoon Orange zest
- 1 tablespoon Vanilla sugar
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4.
Cream the butter and sugar together until light and airy. Gradually add the eggs. Mix together the flour, baking powder, poppy seeds, orange zest and vanilla sugar and add to the butter and egg mixture. Work to form a smooth cake mixture and spoon into small paper cases.
Put the cakes in their cases on a baking tray and bake in the oven for 15-20 minutes until golden brown. Remove from the oven and allow to cool.
Mix the icing sugar with the orange juice and pour into a freezer bag. Cut off a small corner and decorate the cakes with the glaze. Garnish with orange zest if desired.