Categories: Cakes

Ingredients

• 225g Self Raising Flour
• 1/4 tsp Baking powder
• 2 Lemons, zested
• 1 tbsp Poppy Seeds, toasted
• 3 Eggs
• 100g Natural Yoghurt, not too cold
• 175 Butter, melted and cooled slightly
• 200g Butter, softened
• 380g Icing Sugar, sifted
• 1 Lemon, juiced
• Lemon Curd
• Yellow food colouring

Directions

1. Preheat oven to 180C/160C fan/Gas 4

2. For the cupcakes:

3. Melt the butter in a pan slowly

4. Mix the dry cupcake ingredients in a mixing bowl.

5. Mix the eggs with the yoghurt.

6. Add the yoghurt to the flour mixture along with the cooled, melted butter.

7. Mix until smooth.

8. Divide into 12 muffin cases.

9. Bake for 20 mins until a skewer comes out clean.

10. For the icing:

11. Chop the butter up and put in a mixing bowl with the juice of 1 lemon.

12. Add the icing sugar and beat until light and fluffy.

13. To Decorate:

14. Using a piping bag and thin nozzle, pipe about 1/2 tsp Lemon curd into the centre of each cupcake.

15. Using a piping bag with star nozzle, do a large swirl of icing on top.

16. Decorate with sugar flowers or crystalline lemon.

Email to a friend | Print this recipe | Back