Lemon & Poppy Seed Cupcakes with Cream Cheese

MAKES 12 PREPARATION 10 MINUTES COOKING 20 MINUTES

2 / 3 cup milk

2 tablespoons poppy seeds

125g butter, softened

2 / v cup caster sugar

1 teaspoon vanilla

2 eggs

1¾ cups self-raising flour

2 teaspoons finely grated lemon rind, plus extra to serve

CREAM CHEESE ICING

250g softened cream cheese

50g softened butter

2 cups sifted icing sugar

2 tablespoons lemon juice, plus

2 teaspoons finely grated lemon rind lemon curd to serve

1. Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with patty cases.

2. Combine milk and poppy seeds in a jug, then set aside.

3. In a large bowl, beat butter

and sugar together until creamy. Beat in vanilla. Add eggs, one at a time, beating well after each addition. Fold in flour with the milk mixture. Stir in lemon rind. Spoon into cases. Bake for 15-20 minutes until cooked. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely.

4. CREAM CHEESE ICING. In a small bowl, using an electric mixer, beat cream cheese and butter together until pale. Add icing sugar gradually, beating until light and fluffy. Add lemon juice and rind. Beat to combine. Transfer to a piping bag fitted with a wide, plain nozzle. Pipe icing on to cupcakes. Serve with lemon curd and extra grated lemon rind.