Poppy seed cupcakes with orange frosting

POPPY SEED CUPCAKES with Orange Frosting
12 Item



1.Preheat oven to 180°C (160°C fan forced). Line a 12-hole (¹/³-cup/80ml) pan with paper cases.
2.Beat cake ingredients in a medium bowl on low speed with an electric mixer until just combined. Increase speed to medium, beat until mixture is smooth and changed to a paler colour. Spoon mixture into paper cases.
3.Bake cakes 25 minutes or until a skewer inserted into the centre comes out clean. Stand cakes in pan 2 minutes before turning, top-side up, onto a wire rack to cool.
4.Make orange frosting.
5.Peel large pieces of rind from orange, without removing any of the white pith. Cut rind into long, thin strips.
6.Spread frosting onto cooled cakes; top with strips of rind and, if you like, sprinkle with a little extra poppy seeds.

ORANGE FROSTING Beat cream cheese and butter in a small bowl with an electric mixer until smooth. Gradually beat in sifted icing sugar; stir in rind. You can use a zesting tool to make the thin strips of orange rind.


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