Yet another cupcake from the 500 cupcakes book hahaha... please bear with me ok. There are 500 variations of cupcakes alone from his book alone! Hehehe... this time, the texture of the Poppy Seed Cupcakes With Lemon Drizzle is completely different from the Orange Poppy Seeds Cake which is moist and dense. These cupcakes are light and fluffy; plus I got them out of the oven at a right time even though the top turned just light golden otherwise it would have ended up a tad too dry.
As usual, I've cut down the sugar of this recipe to just 200g, hence the added sugar drizzle does not turn these cupcakes overly sweet. I totally loved the lemon fragrant in the cupcakes and the extra crunch of the poppy seeds in the icing. Would loved to sub the lemon with other citruses ie. lime or maybe kaffir lime huh?
Poppy Seed Cupcakes With Lemon Drizzle
225g unsalted butter, soften
225g castor sugar
225g self-raising flour
1stp vanilla essence
1 tbsp poppy seeds
1 tbsp grated lemon zest
For the drizzle:
125g icing sugar, sifted
4 tbsp lemon juice
2 tbsp poppy seeds
Preheat oven to 175C and place 18 casings in muffin trays.
Combine butter, sugar, flour, and eggs in a mixing bowl and beat with electric whisk until smooth, about 2-3 mins. (You'll noticed that majority of the recipes have the same ingredients and steps up till here. So you can actually make a few types of cupcakes by using the basic ingredients.)
Stir in vanilla essence, poppy seeds and lemon zest until well combined. Spoon batter into cases and bake for about 20 mins. Remove tins from oven and cool for 5 mins before removing the cupcakes and cool on rack.
To make the drizzle, mix lemon juice into the icing sugar into the consistency of double cream. Stir in poppy seeds and drizzle over cupcakes.
Store in air-tight container for up to 2 days or 3 months in the freezer.
Ref: 500 Cupcakes & Muffins, By Fergal Connolly book (published by PageOne Publishing)
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