Friday, 2 August 2013

Lemon & Poppyseed Cupcakes



Lemon poppyseed cakes

I don't know what it is that makes lemon and poppyseed such a completely classic combination, but for me, this is a quintessential summer cake. Do poppyseeds even taste of anything? They look cute, though. And something about lemon cake always makes me want to sit under the shade of a large, leafy tree, sipping coffee and taking delicate mouthfuls. (Oh, who am I kidding? I am not a delicate eater when it comes to cupcakes.)

This is a vegan recipe, but apart from the fact that the batter is quite pale (due to lack of egg-yolk yellow), I bet you'd never guess they were egg- and dairy-free.

Lemon poppyseed cupcake

Lemon & Poppyseed Cupcakes
Makes 12

2 cups (350g) plain flour
1 cup (220g) caster sugar
2tsp baking powder
1/4 tsp salt
2tbsp poppy seeds
1/2 cup (120ml) sunflower oil
4tbsp lemon juice, made up to 1 cup with cold water

For the icing
2tsp lemon extract
1tbsp warm water
6tbsp icing sugar

  1. Preheat the oven to 175°C, and line a 12-cupcake tray with paper liners.
  2. Sift together the flour, caster sugar, baking powder, and salt.
  3. Mix in the poppy seeds.
  4. Add the oil, lemon juice, and water.
  5. Stir to make a thick batter.
  6. Divide the batter evenly between the 12 cake cases.
  7. Bake for 15-20 minutes, or until a knife comes out clean.
  8. Cool on a wire rack. Allow the cakes to cool completely before icing.
  9. To make the icing, start with 2tbsp icing sugar (sieved), the lemon extract, and water. Blend into a smooth paste. Continue to add icing sugar, about a tablespoon at a time, until the mixture thickens. Allow to cool a little before spooning over the cooled cakes.


12 comments:

Midnight Cowgirl said...

The cupcakes look so yummy!

Maureen | Orgasmic Chef said...

I love poppyseeds with lemon or orange so these cupcakes would suit me down to the ground. :)

Shaheen said...

Yum I want one now. I do think poppy seeds have a taste and also use it in a similar cupcake recipe, except mine is made with oranges. May have to make some now :)

Jules Woolford said...

These look scrumptious and I'm keen to try a vegan recipe. Have you used North American cup sizes please Rachel? I want to make sure I get the conversion right!Thanks!

Jenny Woolf said...

These will be nice for a little tea party we are having, (no I can NOT justify eating them all myself! )

A Cuban In London said...

I might come across as a simpleton today but the only word I can come up for these cakes is "cute". They are so cute! :-) Many thanks.

Greetings from London.

Fly Girl said...

Lemon poppyseed is one of my favorite combos, I do think that the poppyseeds have a light, nutty taste. The vegan recipe is even better than the conventional one!

Slamdunk said...

That would be something I'd love to devour. I am seeing a trend with my visits to your blog though Rachel, I leave with food on my mind and a grumbling stomach.

I think that means keep up the good work.

Kalyan Panja said...

Just mouthwatering...looks delicious!

Kat Biggie said...

Lemon Poppy seed are my absolute favorite cupcakes!! Yummy!

Rachel said...

I think the texture of the poppyseeds enhances the taste of whatever they are in!

Linda said...

My favorite sweet bread -- looks yummy!

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