Orange and poppyseed cupcakes

These gorgeous orange and poppyseed cupcakes are wonderfully sweet and moist. Serve them fresh out of the oven, drizzled with a divine orange syrup, and enjoy with friends.

  • 20 mins preparation
  • 25 mins cooking
  • Makes 12
  • Print


Orange and poppyseed cupcakes
  • 125 gram butter, at room temperature, chopped
  • 3/4 cup caster sugar
  • 1 teaspoon vanilla essence
  • 2 eggs
  • 2 cup self-raising flour, sifted
  • 1/4 cup milk
  • 1/4 cup orange juice
  • 2 tablespoon poppy seeds
  • 1 orange, grated zest
  • 3/4 cup orange juice
  • 1/2 cup caster sugar
  • 1 orange, grated zest


Orange and poppyseed cupcakes
  • 1
    Preheat oven to moderate, 180°C (160°C). Line a 12-hole muffin pan with paper patty cases.
  • 2
    In a bowl, using an electric mixer, beat butter, sugar and vanilla together until pale and creamy.
  • 3
    Add eggs one at a time, beating well after each addition, scraping down sides of bowl.
  • 4
    Lightly fold flour into creamed mixture alternately with combined milk and juice, beginning and ending with flour. Mix in poppy seeds and zest.
  • 5
    Spoon mixture evenly into recesses until 3/4 full. Bake 20-25 minutes. until cooked when tested.
  • 6
    To make syrup: Combine juice and sugar in a small saucepan. Bring to boil on high, stirring. Reduce heat to low and simmer, without stirring, 5 minutes. Add zest and cook a further 5 minutes, then remove from heat.
  • 7
    Cool cakes in pan for a few minutes, before transferring to a rack over a baking tray. Pierce cakes in several places. Spoon a little syrup over each cake. Allow to soak in. Serve with remaining syrup.

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