Recipe

Poppy seed cupcakes with orange frosting

  • 1 hr cooking
  • Makes 12 Item
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Ingredients

Poppy seed cupcakes with orange frosting
  • 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

Poppy seed cupcakes with orange frosting
  • 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.

Notes

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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