LEMON & POPPY SEED CUPCAKES WITH CREAM CHEESE ICING

MAKES 12 PREP 10 MINS COOK 20 MINS

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.