Name: Poppy seed cupcakes with orange frosting
Cook time: 60 min
Total time: 60 min
Ingredients: 125 gram butter, softened; 1 teaspoon vanilla extract; 1 1/4 cup (275g) caster (superfine) sugar; 3 eggs; 3/4 cup (110g) plain (all-purpose) flour; 3/4 cup (110g) self-raising flour; 1/2 cup (125ml) milk; 2 teaspoon orange rind, finely grated; 1/4 cup (40g) poppy seeds; 1 medium_piece (240g) orange; 150 gram cream cheese, softened; 75 gram butter, softened; 2 cup (320g) icing (confectioners') sugar; 2 teaspoon orange rind, finely grated

Ingredients

125 gram butter, softened

1 teaspoon vanilla extract

1 1/4 cup (275g) caster (superfine) sugar

3 eggs

3/4 cup (110g) plain (all-purpose) flour

3/4 cup (110g) self-raising flour

1/2 cup (125ml) milk

2 teaspoon orange rind, finely grated

1/4 cup (40g) poppy seeds

1 medium_piece (240g) orange

150 gram cream cheese, softened

75 gram butter, softened

2 cup (320g) icing (confectioners') sugar

2 teaspoon orange rind, finely grated

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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