Recipe

Poppyseed cupcake with orange frosting

Sweet, fluffy orange and poppy seed cupcakes are only made more delicious with the addition of a creamy orange frosting. Enjoy these beautiful desserts for morning or afternoon tea with a cup of coffee.

Jul 29, 2014 2:00pm
  • 30 mins preparation
  • 25 mins cooking
  • Makes 12 Item
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Ingredients

Poppyseed cupcakes
  • 200 gram butter, chopped
  • 1 cup sugar
  • 3 eggs, at room temperature
  • 1 teaspoon vanilla essence
  • 1/2 cup milk
  • 2 cup plain flour, sifted
  • 2 teaspoon baking powder
  • 2 teaspoon finely grated orange rind
  • 1/4 cup (40g) poppy seeds
橙色结霜
  • 150 gram cream cheese, softened
  • 75 gram butter, softened
  • 2杯(320克)糖霜
  • 2 teaspoon finely grated orange rind

Method

Poppyseed cupcakes with orange frosting
  • 1
    Preheat the oven to moderate, 180°C (160°C fan-forced). Line a 12-hole muffin pan with muffin paper cases.
  • 2
    Using an electric mixer on low speed, cream butter and sugar. Add eggs 1 at a time, mixing well after each addition. Add vanilla and milk. Mix to combine. Stir in flour and baking powder until evenly combined. Add rind and poppy seeds.
  • 3
    Increase speed to medium, beat 1-2 minutes, until mixture is smooth and changed to a paler colour. Divide mixture among paper cases.
  • 4
    Bake in a moderate oven 25 minutes. Stand cakes in pan 2 minutes. Turn onto a wire rack to cool.
  • 5
    To make frosting: beat cream cheese and butter in a small bowl with an electric mixer, until smooth. Gradually beat in sifted icing sugar, then stir in rind.
  • 6
    Spread cooled cupcakes with icing.

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