orange + poppy seed cupcakes

IMG_7571IMG_7499IMG_7572Mes amis, did you enjoy Eurovision on Saturday night? We had a party as uni tradition now dictates, with every guest assigned a country to support until the bitter end. I had Belgium, and decorated myself with cardboard cutouts of beer and chocolate; the boyf had Denmark, so ended up with bacon and Lego ūüėõ

It was a great night as per usual. Exam season is drawing nearer for all those still at university so it’s good to get everyone together to blow off some steam and celebrate sparkles,¬†yodeling and questionable dance moves.¬†

IMG_7502IMG_7569Orange and poppy seed has been my Achilles heel for over a year¬†now. I’ve tried making Donna Hay’s cake version a couple of times and both times it ended up burnt on the top and raw in the middle. Aforementioned boyfriend said he’d never seen me so upset.¬†IMG_7567I finally worked up the courage to¬†try again, but this time with a different recipe, and I’m thrilled to say that they worked and even better – they are absolutely delish.

Orange and Poppy Seed Cupcakes with a Cream Cheese Icing

  • Servings: 14 cupcakes - but will depend on their size
  • Difficulty: easy
  • Print

  • This recipe is adapted from the Lemon and Poppy Seed¬†cupcake recipe in Cupcake Jemma’s ‘The Cake Book’
  • You can substitute the plain flour and baking powder with 250g self-raising flour.

Ingredients

Orange and poppy seed cupcakes:
  • 238g plain flour
  • 12g baking powder
  • 250g caster sugar
  • ¬Ĺ tsp bicarb. soda
  • 2 tbsp poppy seeds
  • 250g soft, unsalted butter
  • 4 eggs {room temp.}
  • zest of 2 oranges
  • 2 tbsp fresh orange juice
  • 1¬Ĺ tbsp milk
Cream cheese icing:
  • 75g soft, unsalted butter
  • 120g soft/cream cheese
  • 420g icing sugar

Method

Cupcakes:

Preheat your oven to 170*C {fan-forced} and line a cupcake tin with paper cases.

In a mixing bowl, whisk together the flour, baking powder, sugar, bicarb and poppy seeds.

Add the butter, eggs, zest {reserving a little for decorating if you wish} and juice and beat for a minutes on medium until well combined.

Add the milk, scrape down the bowl, and beat for another minute.

Divide the mixture among the cases and bake for 20 minutes. Leave to cool.

Icing:

Beat the butter and cream cheese together for a couple of minutes until pale.

Add the icing sugar little by little and beat until the icing is smooth and fluffy.

Spoon into a piping bag or spread onto the cupcakes with a palette knife.

Decorate with poppy seeds or leftover orange zest. 

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