Name: Poppyseed cupcake with orange frosting
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: Poppyseed cupcakes; 200 gram butter, chopped; 1 cup sugar; 3 eggs, at room temperature; 1 teaspoon vanilla essence; 1/2 cup milk; 2 cup plain flour, sifted; 2 teaspoon baking powder; 2 teaspoon finely grated orange rind; 1/4 cup (40g) poppy seeds; Orange frosting; 150 gram cream cheese, softened; 75 gram butter, softened; 2 cup (320g) icing sugar; 2 teaspoon finely grated orange rind

Poppyseed cupcake with orange frosting

Sweet, fluffy orange and poppy seed cupcakes are only made more delicious with the addition of a creamy orange frosting. Enjoy these beautiful desserts for morning or afternoon tea with a cup of coffee.

Makes 12 Item

Prep

30M

Cook

25M

Total

55M

Ingredients

Poppyseed cupcakes

200 gram butter, chopped

1 cup sugar

3 eggs, at room temperature

1 teaspoon vanilla essence

1/2 cup milk

2 cup plain flour, sifted

2 teaspoon baking powder

2 teaspoon finely grated orange rind

1/4 cup (40g) poppy seeds

Orange frosting

150 gram cream cheese, softened

75 gram butter, softened

2 cup (320g) icing sugar

2 teaspoon finely grated orange rind

Method

Poppyseed cupcakes with orange frosting

1.Preheat the oven to moderate, 180°C (160°C fan-forced). Line a 12-hole muffin pan with muffin paper cases.

2.Using an electric mixer on low speed, cream butter and sugar. Add eggs 1 at a time, mixing well after each addition. Add vanilla and milk. Mix to combine. Stir in flour and baking powder until evenly combined. Add rind and poppy seeds.

3.Increase speed to medium, beat 1-2 minutes, until mixture is smooth and changed to a paler colour. Divide mixture among paper cases.

4.Bake in a moderate oven 25 minutes. Stand cakes in pan 2 minutes. Turn onto a wire rack to cool.

5.To make frosting: beat cream cheese and butter in a small bowl with an electric mixer, until smooth. Gradually beat in sifted icing sugar, then stir in rind.

6.Spread cooled cupcakes with icing.

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