Ideal for the kids and parties, Greek lemon & poppy cupcakes (Greek by the fact we use Greek yogurt) will delight kids everywhere. Light, tasty and ideal for picnics, lunchboxes and treats any time of year, I know you guys will love these!
225g self-raising flour
150g caster sugar
zest 2 lemons
1 tbsp toasted poppy seeds
100g natural Greek yoghurt (full or low fat)
175g butter, melted.
For the icing:
400g icing sugar, sifted
juice 1 lemon
poppy seeds for decoration
Set your oven to 180C/160C fan/gas 4.
Mix the flour, sugar, lemon zest and poppy seeds in a bowl. Beat the eggs and the yogurt together before adding the melted butter. Then pour the liquid mixture into the dry mixture and whisk until smooth.
Line the 12 cupcake/ cake tray with the 12 cases dropping equal dollops of mixture into each one.
Bake for 20 minutes until lightly golden. Check the cakes with a skewer or fork to ensure they are cooked through (skewer should come out clean if they are). Cool the cupcakes whiles preparing the icing.
To ice, beat the butter until softened in a bowl, then gradually beat in the lemon juice and icing sugar. Pour into an piping bag or gently spoon and spread onto the cakes.Finish with toasted poppy seeds for decoration.