LEMON & POPPY SEED CUP­CAKES WITH CREAM CHEESE IC­ING

MAKES 12 PREP 10 MINS COOK 20 MINS

Woman’s Day (Australia) - - Food To Love -

Pre­heat oven to mod­er­ate, 180°C. Line a 12-hole muf­fin pan with patty cases. Com­bine 2⁄3 cup milk and 2 tbsp poppy seeds in a jug and set aside. In a large bowl, beat 125g soft­ened but­ter and 2⁄3 cup caster sugar to­gether un­til creamy. Beat in 1 tsp vanilla. Add 2 eggs, beat­ing well af­ter each. Fold in 1 ¾ cup self-rais­ing flour with the milk mix­ture. Stir in 2 tsp finely grated lemon rind. Spoon into cases. Bake for 15-20 mins un­til cooked. Cool in pan 5 mins. Trans­fer to a wire rack to cool com­pletely.

CREAM CHEESE IC­ING In a small bowl, us­ing an elec­tric mixer, beat 250g soft­ened cream cheese and 50g soft­ened but­ter to­gether un­til pale. Add 2 cups sifted ic­ing sugar grad­u­ally, beat­ing un­til light and fluffy. Add 2 tbsp lemon juice and 2 tsp finely grated lemon rind. Beat to com­bine. Trans­fer to a pip­ing bag fit­ted with a wide, plain noz­zle. Pipe ic­ing onto cup­cakes. Serve with lemon curd and extra grated lemon rind.

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