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Orange poppy seed cupcakes

A recipe from the Good Food collection.

Ingredients

Murdoch Recipe Article Lead - narrow
  • 40 g (1½ oz/¼ cup) poppy seeds, plus extra to sprinkle
  • 125 ml (4 fl oz/½ cup) warm milk
  • 150 g (5½ oz) unsalted butter, softened
  • 3 teaspoons finely grated orange zest
  • 170 g (6 oz/¾ cup) caster (superfine) sugar
  • 2 eggs
  • 185 g (6½ oz/1½ cups) self-raising flour, sifted

Citrus icing (frosting)

  • 250 g (9 oz) unsalted butter, softened
  • 375 g (13 oz/3 cups) icing (confectioners') sugar, sifted
  • 3 teaspoons finely grated orange zest

Method

1. Preheat the oven to 180°C (350°F/Gas 4). Line 15 standard muffin holes with paper cases.

2. Combine the poppy seeds and milk in a bowl and set aside for at least 15 minutes.

3. Place the butter, orange zest, caster sugar, eggs and flour in a large bowl. Add the poppy seed mixture and beat with electric beaters on low speed until combined. Increase to a medium speed and beat for 3 minutes, or until the mixture is thick and pale.

4. Divide the mixture evenly among the cases. Bake for 15 minutes, or until a skewer comes out clean when inserted into the centre of a cake. Transfer onto a wire rack to cool.

5. To make the citrus icing, place the butter, icing sugar and zest in a large bowl and beat with electric beaters until light and fluffy. Spread the icing over the cakes and sprinkle with the extra poppy seeds.

Course:
Dessert, Snacks
Occasion:
Children's Party

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