poppy seed cupcakes with lemon drizzle

 

okay, okay...why come this poppy seed cupcake looks like a mini bundt, yes? wondering of this you must. yes? *motif tetiba nak jadi yoda?*

 

well, i bought this mini bundt pan yonks ago and haven't gotten around to using it. today, i decided to be a tad adventurous...ooooo....adventurous ler sesangat. haha!

 

i've been wanting to bake santing with lemon and poppy seed for the longest time. especially lemon poppy seed muffins, but i am too lazy to google the recipe. so, i went to my best friend, this book by fergal connolly, 500 cupcakes and muffins . this is a fantastic book and has yet to fail me. aiyork! i might just jinx the whole thing now that i've announced my love for this book. *crossing fingers*

 





aneehoo, as with all the recipes in this book it starts off with the basic cupcake recipe (the vanilla cupcake) and then you add on a few other stuff to make it different and in this case, you add on the poppy seed and some lemon zest. one thing i like about the recipes from this book is, you get to pop everything into the mixing bowl and beat away!

 

 

taste wise, i think this is the perfect cupcake you would want to have for tea on a hot day. the addition of the lemon zest somehow gives the cupcakes, or mini bundts in my case, a very refreshing twist compared to the normal vanilla ones. i also made the drizzle. the drizzle in my opinion compliments the cupcake. the tang from the lemon juice sort of balances the taste of the cupcake, which has a more mild lemon taste. i halved the drizzle recipe though because i don't think i would want to have each cupcake with the drizzle.

 

so, are we ready for the recipe? yes? let's go!!

 

you will need:

225g (8 oz) unsalted butter, softened

225g (8 oz) caster sugar

225g (8 oz) self-raising flour

4 eggs

1 tsp vanilla essence

1 tbsp poppy seeds

1 tbsp grated lemon zest

 

the how to:

1)  preheat oven to 175°C (350°F/gas mark 4)

2)  line your muffin pans, or don't line them, or just use a mini bundt pan, like yours truly.

3)  *this is the best part* combine the butter, sugar, flour and eggs in your mixing bowl and whisk with an electric whisk until smooth and pale, say for about 2-3 minutes

4)  stir in the vanilla, lemon zest and poppy seeds until well combined.

5)  spoon the batter into the cases.

6)  bake for 20 minutes. (baking time may vary, so be sure to check once in a while)

7)  once done, remove the baking tin from the oven and let them cool for 5 minutes, or if you can't wait that long, just take a bite already!!

for the drizzle:

125g (4 ½ oz) icing sugar
4 tbsp lemon juice
2 tbsp poppy seed *oopsie, i forgot to put this for the drizzle* :-p

the how to:
1)  sieve icing sugar into a bowl and stir in the lemon juice until it resembles the consistency of double cream.

2)  stir in the poppy seeds and drizzle over the cupcakes.

 

you can also freeze these cupcakes or mini bundts for up to 3 months...but why would you wanna do that?? they are delicious and should be eaten immediately!! IMMEDIATELY!!

well, what are you waiting for? go get some lemons and poppy seeds!!

luck luck!!

recipe taken from: 500 cupcakes and muffins by fergal connolly
book image taken from: sella.co.nz via every one's best friend, mr. google