savoury meals
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cupcakes and muffins

baking tips
Lemon and Poppy Seed Cupcakes
im getting a bit obsessed with various lemon inspired cupcakes now. i had loads of poppy seeds leftover from when i made 'parmesan and poppy seed lollipops' around christmas, so decided to make these. i didnt think you'd be able to taste them, i just thought you would see them when you bit into the cake.. BUT BOY OH BOY DID THEY TASTE GOOD! so there you have it. they look good and they taste good. no need to thank me.

225g self raising flour
175g caster sugar
zest 2 lemons
1 tbsp poppy seeds, toasted (to toast them just stir them around in a frying pan with no oil, until they turn black or just darker and they smell toasted.)
3 eggs
100ml natural yoghurt
175g unsalted butter, melted and cooled a little
110g unsalted butter
2tbsp freshly squeezed lemon juice
grated zest of 1-2 unwaxed lemons (about 2 teaspoons)
500g icing sugar

  1. heat the oven to 180C and line a 12 hole muffin tin with cupcake or muffin cases. mix the flour, sugar, lemon zest and poppy seeds together in a large mixing bowl. beat together the eggs and the yoghurt, then tip this into the dry ingredients with the melted butter. mix together with a wooden spoon or whisk until lump free, then divide between the cases and bake for 18-20 minutes until springy. cool for 5 minutes in the tin then lift onto a wire rack to finish cooling.
frosting (basic frosting recipe taken from the primrose bakery basic icings, a recently purchased book im very looking forward to exploring!)

in a large mixing bowl beat the butter, lemon juice, lemon zest and half the icing sugar until smooth- this can take several minutes with an electric hand mixer. gradually add the remainder of the icing sugar and beat again until smooth and creamy.

i was very excited to use my new cupcake cases that i got on holiday. its the simple things!

take a bite into it to see what its all about (goes great with a cup of tea!)