This recipe makes only a small batch of cupcakes, which is good when you have a sweet craving, but don’t want too many cupcakes calling your name!
Feel free to substitute the lemon juice and zest for the same amount of lime or orange.
Melt and Mix Lemon Poppyseed Cupcakes
makes 9 or 10
1 cup self-raising flour
2 tablespoons poppyseeds
2/3 cup (140g) caster sugar
50g unsalted butter, melted
1 tbsp finely grated lemon zest (about 1 lemons worth)
2 tbsp milk
2 tbsp lemon juice
Preheat oven to 180°C (360°F). Line a 12-hole regular muffin tin with cupcake liners. I put silicon cupcakes liners onto a baking sheet.
Melt the butter and allow to cool slightly. Put the flour, poppyseeds and caster sugar into a medium mixing bowl and stir to combine. Add all remaining ingredients and fold through gently.
Spoon mixture into prepared liners. Bake for about 20 – 25 minutes or until a skewer inserted in the centre comes out clean. Remove from oven and transfer cupcakes to a wire rack to cool.
I have served mine with plain glaze icing and some candied lemon zest (recipe here).