RUTH LANGSFORD’S LEMON POPPY SEED CUPCAKES

makes 10

● 240g self-raising flour ● 30g poppy seeds ● Zest of 2 lemons,

plus extra to decorate

● 165g unsalted butter ● 21/ tbsp honey 2

● 100g Greek yoghurt ● 2 eggs

● 75g cream cheese ● 2tbsp maple syrup

STEP 1 Preheat the oven to 180°C/fan 160°C/gas mark 4. Line a 12-hole muffin tin with 10 paper cases.

STEP 2 Sift the flour into a bowl and stir in 20g of the poppy seeds and the lemon zest.

STEP 3 Melt together the butter and honey then leave to cool for a few mins.

STEP 4 Whisk together the yoghurt and eggs, then add the butter and honey mixture. Pour the wet ingredients into the dry and mix well.

STEP 5 Divide the mixture between the paper cases and bake for 20-15 mins, until risen and lightly golden. Remove from the tin and cool on a rack.

STEP 6 To decorate, mix the remaining poppy seeds with the cream cheese. Place a dollop on top of each cupcake. Drizzle with maple syrup and decorate with lemon zest. ● Alzheimer’s Society Cupcake Day is on 13 June 2019. Sign up to bake, bring or buy at Cupcakeday.org.uk